Cantonese seafood yee mee

Ingredients

• 1/2 liter prawn/chicken stock
• 3-4 fish balls - cut into two
• 6 pieces medium size prawns - remove skin and de-veined.
• 1-2 squids - cut into rings
• 4-5 stalks Chinese mustard green (other green leafy veggies) - sliced
• Spring onions for garnishing
• 2 tbsp of corn flour (mix with water for a thick liquid)
• 2 rolls of yee mee
• 2 eggs
• Pepper and salt for taste

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Preparation

• Simmer stock till heated through.
  
  Season with salt and pepper.
  
  Gently break eggs and poach one by one.
  
  Place on a serving plate with a roll of yee mee.
  
  Top with poached egg.
  
  Into the stock, add prawns, fish balls and squids.
  
  Simmer until cooked.
  
  Add mustard and corn flour.
  
  Stir and the stock will thicken.
  
  Pour over yee mee and garnish with spring onions.
  
  Serve immediately with sliced red chilies with soy sauce.