Ingredients

• 4 ounces raw shrimp, peeled and deveined
• 8 ounces ground pork
• 1½ tbsp finely chopped chives
• ½-inch piece of fresh ginger, peeled and diced
• Sea salt and freshly ground black pepper
• Flavorless oil, such as canola
• 2 big handfuls of spinach
• 1 scallion, trimmed and thinly sliced, to garnish
• --For the broth base:
• 1 quart chicken stock
• 1-2 tsp oyster sauce, to taste
• 1-2 tsp soy sauce, to taste
• ¾-inch piece of fresh ginger, peeled and chopped

Steps

1. Finely chop the shrimp until almost ground. Place in a bowl with the pork, chives, and ginger, season with a good pinch of salt and pepper, and mix until the ingredients are well combined and sticking together. Roll the mixture into small balls about 1 inch wide. Transfer to a plate, cover, and chill until needed.
2. Meanwhile, make the broth base. Heat the stock in a saucepan, add the other ingredients, and mix well. Bring to a boil, lower the heat, and gently simmer for 10 minutes to infuse, then taste and adjust the seasoning as necessary. (For a strong broth base, leave the mixture to simmer for longer, which I recommend.)
3. Heat a heavy-based frying pan over medium-high heat and add a dash of oil. Cook the pork and shrimp balls, turning frequently, for 6-7 minutes until golden brown all over. Transfer into the gently simmering pan of broth and leave to cook for 5 minutes until the balls are cooked through. This is when the broth really starts to taste good! Add the spinach and cook for 1 minute until just wilted.
4. Taste the dish and adjust the seasoning if necessary. Serve garnished with scallions.