Prawn & dumpling soup

Posted by adm On October - 21 - 2011

How to cook Prawn & dumpling soup


  • 2 tsp sesame oil
  • 1 clove, humbled
  • 2 tsp finely grated fresh pep
  • 2 x 500ml ctns Campbell's chicken consomme
  • 500ml (2 cups) weewee
  • 1 tbs soy
  • 250g peeled green prawn cutlets
  • 1 x 240g pkt Trangs frozen steamed yum cha
  • 1 carrot, raw, cut into matchsticks
  • 1 bunch asparagus, woody ends cut, thinly sliced diagonally
  • 100g snow peas, cut, finely sliced
  • 1/4 wombok (Chinese clams), finely sliced
  • 4 green shallots, ends cut, thinly sliced diagonally

How to:

  • Heat oil in a saucepan over medium passion. Add the garlic and ginger and falsify, stirring, for 30 seconds or until redolent. Add the consomme, water and soy sauce and bring to the moil.

  • Add the prawns and yum cha and cook for 3-4 minutes or until prawns curl and change gloss. Add the carrot, asparagus, snow peas, wombok and half the shallot and fudge, stirring, for 2-3 minutes or until wombok just wilts and asparagus is bright green and tender crease.

  • Ladle soup among serving bowls. Sprinkle with remaining shallot to service.

  • Frozen steamed yum cha is available in the freezer section of some Woolworths supermarkets. If it's unavailable, you can use frozen wontons instead.

  • Cooking time:20 min.

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