CHINESE FISH BOWL RECIPES

Steps:

• Roughly chop 10g (?oz) of fresh coriander and mix it and the ground white pepper with the fish paste. Peel the shrimp. Cut the spring onions into 5mm (¼ in) pieces, and the yellow chives into 3cm (1¼in) lengths.
• Bring a medium-sized pot of water to the boil, add the shrimp roe noodles and boil until al dente. Put a colander over a large bowl and drain the noodles, reserving the cooking liquid. Divide the noodles between four large soup noodle bowls. 
• Pour a litre (1 quart) of the noodle cooking liquid into a saucepan and add the shrimp stock.
• Bring the noodle cooking liquid and shrimp stock to a simmer. Add the fishballs, fish cake and seafood balls and cook until they float to the surface, then place one of each kind on top of the noodles.
• Use small spoons to scoop the fish paste into 12 oval balls directly into the simmering broth and cook until they float to the surface. Distribute them between the soup noodle bowls. Add the peeled shrimp to the broth and simmer until they curl and turn pink and opaque. Divide them over each portion.
• Taste the broth for seasoning and if needed, add some salt.
• Add the bean sprouts and yellow chives to the simmering broth and cook for 30 seconds. Ladle the broth, bean sprouts and yellow chives over the noodles and other ingredients in the bowls. Add some coriander leaves and serve immediately, letting each diner add chilli oil, if they want it.