BBQ Pork & Prawn Noodle Soup

Place the chicken stock in a large saucepan. Add the garlic, ginger, pork ribs, star anise, soy sauce and salt. Bring to a simmer, then lower the heat and gently simmer for 30 minutes. Strain the stock and reserve until ready to make the prawn balls.

In the meantime, make the prawn balls. Place the prawns, sesame oil, salt, water and corn flour in the bowl of a food processor. Blend until smooth. Transfer to a bowl.

Place a large pot of water over high heat and bring to the boil (this is for your noodles and greens a bit later).

To form the prawn balls, place the stock back onto a medium-high and wait for it to start simmering again. Drop teaspoonfuls of the prawn mixture into the simmering stock and cook for 2-3 minutes or until cooked through.

In the meantime, cook your fresh noodles for 2-3 minutes or until just tender. Add the greens and cook for a further 30 seconds. Then use tongs or a slotted spoon to drain and transfer noodles and greens to individual serving bowls.

Divide sliced BBQ pork among the serving bowls. Scoop out some prawn balls into the bowls. Then ladle over the hot stock. Serve with fish sauce, chilli powder and sliced chilli so each person can season their bowl to taste.