Seafood Glass Noodle Soup Recipe

Ingredients:

4
100 g
8
2
100 g
150 g
1 tbsp
1.5 liter

Seasoning:
1/2 tbsp
1/8 tbsp

Marinade (A):
1/4 tsp
1/8 tsp
1/2 tsp

Marinade (B):
1/2 tsp
1/8 tsp
1/4 tsp

Garnishing:
1 tbsp
1

 

large prawns, shelled, leaving the tails intact
fish fillet, sliced thickly
fish balls
Chinese dried mushrooms, soaked to soften and shredded
boned chicken breast meat, sliced
glass noodles, soaked to soften
tung choy
chicken stok

salt
sugar
Dash of pepper

salt
sugar
corn flour
Dash of pepper

salt
pepper
Shao Hsing Hua Tiau cooking win


chopped spring onion
fresh red chili, sliced thinly

Method:

1. Season chicken meat with (A) and fish slices with (B). Set aside.

2. Boil chicken stock and tung choy in a large saucepan and when the stock comes to boil, put in chicken meat, mushrooms, fish balls, prawns and fish fillet. Bring to the boil again. Add glass noodles and continue to boil for 2-3 minutes.

3. Remove from heat then ladle out soup and glass noodles in individual serving bowls. Garnish with spring onions and red chili.