Place fish meat into a food processor, add salt and pepper, blend evenly.

Add this blended fish meat to the big bowl with the minced pork.

Chop garlic. Add half of the garlic to the big bowl with the minced pork. Sautee the remaining garlic and set it aside for garnishing.

Julienne the bamboo shoots and set aside 150 grams for use with soup.

For the remaining 50 grams, chop and add to the big bowl with minced pork.

Chop coriander leaves and leave about 1 tablespoon for garnishing.

Add remainder to the big bowl with minced pork.

Cut up the chilli padi and add to soya sauce for serving.

Add all the seasoning into the big bowl with the minced pork and other ingredients.

Using your hands, mix all the ingredients in the big bowl, squashing them occasionally.

Cover the mixture with cling wrap and keep in the fridge for 2 hours.

Once ready, roll them into balls.

Heat the chicken stock in the pot and bring it to a boil. Put the bamboo shoots, then the minced pork and crab meatball into the boiling chicken stock cook for 10 minutes or until cooked.

Taste the soup and add salt if required.

Serve soup garnishing with sautéed garlic and chopped coriander leaves.

Add chopped chilli padi to soya sauce as dip if desired.