- ¼ cup large tapioca pearls (see note)
- 500 ml (2 cups) good-quality chicken stock
- 1 tbsp light soy sauce, or to taste
- 2 tsp oyster sauce, or to taste
- 1 tsp finely grated light palm sugar, or to taste
- 150 gm Chinese roast duck meat, thinly sliced (about ½ duck, see note)
- 2 tbsp each coriander and Thai basil leaves
- 20 gm baby English spinach leaves
- 4 cm piece of ginger, cut into julienne
- 20 gm pearl meat, thinly sliced, to serve (optional)
- 75 gm roeless scallops (about 4-6)
- 25 gm trevally or sea bream, finely chopped (see note)
- 2 eggwhites
- 30 ml pouring cream
- 1Cook tapioca in a saucepan of boiling water until transparent (45 minutes-1 hour). Refresh under cold running water, set aside.
- 2Meanwhile 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.
- 3Bring 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.
- 4Divide tapioca, dumplings, duck, herbs, spinach and ginger among bowls, ladle over broth, top with pearl meat, if using, serve.
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.