Ingredients
7oz raw tiger prawns, peeled and deveined
129z cod fillet, or other firm white fish, skin removed
1 bunch spring onions, chopped
2 kaffir lime leaves, finely chopped
1 lemon grass stalk, finely chopped
1 tbsp soy sauce
2 tbsp cornflour
6 ¼ cups instant miso soup or chicken stock
7oz glass noodles, soaked in cold water
Small bunch cilantro, chopped, to garnish

For the marinated baby corn
1 red chili, seeded and finely chopped
Small fresh root ginger, peeled and grated
1 teaspoon honey
1 teaspoon sesame oil
1 tbsp chopped fresh cilantro
½ oz baby corn

Directions
1. Place the prawns, fish, spring onions, kaffir lime leaves, lemon grass and soy sauce in a food processor or blender and blend to a rough paste.
2. Roll into cherry-tomato-size balls, dust lightly with cornflour, then place in a single layer on a serving platter and chill until required.
3. To make the marinated baby corn, mix the chili, ginger, honey, rice wine vinegar, oil and chopped cilantro in a serving bowl, add the baby corn and leave to marinate for 1-2 hours.
4. Bring the stock to the boil in a fondue pot. Snip the noodles into short lengths with scissors, and add to the stock with the cilantro. Transfer to a burner at the table.
5. Diner help themselves to the prawn balls, dropping them into the hot stock for a minute or so, until pink and cooked through. Serve with the marinated baby corn, skewering these on to cocktail sticks to make them easy to hold.