¼ cuplarge tapioca pearls (see note)500 ml(2 cups) good-quality chicken stock1 tbsplight soy sauce, or to taste2 tspoyster sauce, or to taste1 tspfinely grated light palm sugar, or to taste150 gmChinese roast duck meat, thinly sliced (about ½ duck, see note)2 tbsp eachcoriander and Thai basil leaves20 gmbaby English spinach leaves4 cmpiece of ginger, cut into julienne20 gmpearl meat, thinly sliced, to serve (optional)Scallop dumplings75 gmroeless scallops (about 4-6)25 gmtrevally or sea bream, finely chopped (see note)2eggwhites30 mlpouring cream
Cook tapioca in a saucepan of boiling water until transparent (45 minutes-1 hour). Refresh under cold running water, set aside.
Meanwhile for dumplings, process scallop in a food processor until smooth, add trevally, pulse to combine, add eggwhites one at a time, pulse to combine, add cream, pulse to combine and season to taste. Refrigerate.
Bring stock to the boil in a saucepan over medium heat, season to taste with soy and oyster sauces, palm sugar and sea salt. Skim surface, then simmer over low heat. Spoon teaspoons of dumplings into stock, cook until opaque (1-2 minutes). Remove with a slotted spoon, transfer to a plate, keep warm.
Divide tapioca, dumplings, duck, herbs, spinach and ginger among bowls, ladle over broth, top with pearl meat, if using, serve.
Note Tapioca pearls are available from Asian grocers and roast ducks from Chinese barbecue shops. Geoff Lindsay uses pearl meat in place of trevally or sea bream.