Instructions: Cut pork, ham, capsicum and pickles into fine shreds. Slice spring onions, mushrooms and water chestnuts. Shell and devein prawns and roughly chop.

Put chicken stock, wine, sugar, soy sauce and chilli sauce into a large saucepan and bring to the boil. Remove pan from heat and stir in dissolved cornflour mixture to thicken. Return pan to heat and stir until soup comes to the boil.

Add ham, mushrooms, pork, pickles, water chestnuts and red capsicum and stir until combined. Simmer uncovered for 5 minutes.

Stir in vinegar and sesame oil, and gradually stir in beaten egg. Add spring onions and bean curd cut into 1cm cubes and prawns. Simmer 1 minute.

Tastes of the Orient.

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