Making the Prawn Balls:
Place all ingredients in a food processor. Blitz until a paste forms.
Transfer to a big bowl, using a pair chospticks, stir prawn paste in clockwise direction until the prawn meat is sticky and holds into a ball. Wet your hands, form into balls, drop into a bowl of cold water and chill until needed.
Tip: Alternatively use 2 wet spoons to form the prawn balls.
Making the Fish Paste Crepe Rolls:
Whisk eggs in a bowl and season with salt and pepper.
Lightly oil and heat a non-stick pan on medium heat.
Spoon a ladle of egg mixture into pan, swirl it around to cover the entire bottom of the pan.
Cook until its golden brown at the bottom. Transfer to a plate.
Once the crepe is cool, spread a thin layer of fish paste on each egg crepe.
Roll the egg crepe to form a thin swiss roll and steam for 10 minutes.
When its cooled, cut rolls diagonally into bite sized pieces. Set aside.
Processing the Soup Ingredients:
Squeeze excess water from fish maw and cut into bite size pieces.
Discard and trim hard ends of soaked dried wood ear fungus.
Making Garlic Oil:
Heat 2 tbsp oil on medium heat and fry mince garlic until fragrant and golden brown. Set aside.
Making the Soup:
Bring chicken stock to a boil on medium heat.
Add in fish maw, jicama, carrot, dried wood ear fungus, sliced wongbok and bamboo shoots.
Simmer for 5 minutes. Add in prawn balls.
Once the prawn balls float, add in the fish paste crepe rolls and baby abalone.
Add in 1tbsp Shao Xing wine. Turn off heat.
Serve the soup hot, garnish with garlic oil, sliced spring onions and coriander leaves.
Tip: Serve together with Sambal Belacan.