Prawn and Fish Ball Soup with Ramen Noodles

Prawn and Fish Balls

• olive oil, for greasing
• 3 cm ginger, fresh root, peeled, cut in round slices (2 mm)
• 2 spring onions, trimmed and quartered
• 6 sprigs fresh coriander
• ½ - 1 long red chilli, deseeded and halved
• 3 dried shiitake mushrooms, halved
• 400 g white fish fillets, cut in pieces (4-5 cm)
• 200 g large raw prawns, peeled
• 230 g water chestnuts, whole, tinned, drained
• 2 Tbsp crispy, fried shallots
• 2 pinches ground white pepper
• 2 pinches fine sea salt
• 2 tsp soy sauce

Broth

• 300 - 400 g ramen noodles, fresh
• 1500 g water
• 2 Tbsp chicken stock paste (see Tips)
• 2 Tbsp chinese cooking wine
• 2 Tbsp soy sauce
• ½ tsp sesame oil
• 1 tsp fine sea salt
• 1 tsp raw sugar
• ¼ tsp shrimp paste (belachan)
• 1 star anise
• 200 g Asian greens (e.g. choy sum, bok choy), trimmed and cut in pieces (3 cm)
• 2 spring onions, trimmed and thinly sliced
• 4 sprigs fresh coriander, leaves only