Wonton Noodle Soup

• Mix the minced pork with the chopped prawns, spring onions, ginger, soy sauce, oyster sauce, sesame oil, cornflour and pepper in a bowl for 5 minutes until the mixture becomes sticky and holds together.
• Take a wonton pastry sheet, place 1 teaspoon of filling in the center. Moisten the edges with water and fold into a triangle. Bring the two outer tips together and press firmly. Cover with a damp cloth and do the same with the rest of the filling.
• Bring the chicken soup to the boil with the ginger, garlic, soy sauce, fish sauce and white pepper and simmer for 10 minutes. Remove the ginger and garlic, season with sesame oil.
• Cook the wontons in boiling salted water for 3-4 minutes until they rise to the surface. Add the fish balls and cook for 2-3 minutes. Cook the egg noodles separately according to the packet instructions and drain. Blanch the pak choi in the stock for 2 minutes.
• Divide the cooked noodles into bowls, add 4 wontons and 4 fish balls per bowl, garnish with pak choi and pour over the hot stock. Serve with spring onions and chili oil.

For the homemade fish balls (optional)

• Cut the fish into large pieces and place in the blender. Pulse with the salt, sugar and egg white for 30 seconds until a coarse paste forms. Add the cornstarch, cold water and sesame oil and blend for a further 2-3 minutes on the highest setting until the paste becomes very smooth and sticky.
• Alternatively, place everything in a tall bowl and blend with a hand blender for 3-4 minutes on the highest setting, holding the bowl at an angle and moving the blender in a circular motion until the mixture becomes very sticky.
• Form walnut-sized balls with wet hands. Cook in a pan of boiling salted water for 5-8 minutes until they rise to the surface. Remove and rinse in ice water.