Homemade Shrimp Meatballs

Ingredients:

450g prawn ~ peeled & deveined (Divide: 130g chop roughly)

130g fish fillet ~ cubes

1 egg white

3 stalk scallion ~ chopped

5 sliced ginger

5 clove garlic

1 tsp salt

1 tsp sugar

1 tbsp Chinese cooking wine (Optional)

2 tsp fish sauce

1 tsp white pepper

3 tbsp potato/tapioca starch

100g crushed ice

Directions/Instructions:

1. Put all the ingredients (except chopped prawns) into the food processor.  Blend until it is a fine paste.
2. Then add remaining chop prawn and crushed ice, pulse a few times so the shrimp is not pulverized to a paste.
3. Remove the paste and refrigerate for 15-30 mins to let the paste settle.
4. Bring a pot of chicken stock (about 6 cups) to a rolling boil.  Then turn down the heat to the lowest, drop a tablespoonful of meatball mixture (Note: Shape with the help of two tablespoons or use hands) into the stock and cook until meatball floats.  Once floats let it cook for another 2 mins.
5. Scoop cooked meatballs and set aside.  Repeat with the rest of the mixture.  Freeze up to a month.
6. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as need.  Cook for 5 mins.