Heat the oil in a large deep saucepan or stockpot over medium heat. Add the bamboo shoots and garlic and fry until fragrant. Turn the heat off.

Transfer half the fried bamboo shoots and garlic to a bowl. Allow to cool, then combine with the pork mince, crab meat, white pepper, soy sauce and egg. Let the mixture stand for 1 hour to marinate.

Add the stock to the pan containing the remaining bamboo shoots and garlic and bring to the boil over medium–high heat. Season with salt, extra soy sauce and white pepper. Add the coriander roots and reduce the heat to a simmer.

Shape the pork and crab mixture into large meatballs and carefully drop them into the simmering soup. When the meatballs float, they are ready.

Ladle the soup into four bowls and divide the meatballs between them. Garnish with coriander leaves and serve with steamed rice and sliced red chilli.