Double Prawn Dumpling & Makrut Lime Soup
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Double Prawn Dumpling & Makrut Lime Soup

Double Prawn Dumpling & Makrut Lime Soup

with Asian Greens & Ginger Chilli Oil

By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired oyster-dressed noodles with tasty prawn and chive dumplings? Delish!

This recipe is under 650kcal per serving.

Under 650kcal

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount


Long Chilli (Optional)

1 bag

Pea Pods

1 bag

Asian greens

2 leaves

makrut lime leaves

1 packet

konjac noodles

1 packet

ginger paste

1 packet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 sachet

chicken-style stock powder

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

2 packet

Prawn & Chive Wonton

(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )

Not included in your delivery

olive oil

1 sachet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

2 cup

boiling water


Nutritional Values

Energy (kJ)2544 kJ
Fat18.9 g
of which saturates2.7 g
Carbohydrate78.6 g
of which sugars14.6 g
Protein28.5 g
Sodium3161 mg
The average adult daily energy intake is 8700 kJ





• Slice long chilli (if using). Trim pea pods and cut into thirds. Roughly chop Asian greens. • Remove centre veins from makrut lime leaves, then very finely chop. • Drain and rinse konjac noodles.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!


• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat, until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside.

TIP: The hot oil will bubble up and 'cook' the ginger.


• Boil the kettle. Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and oyster sauce and bring to the boil. • Add prawn & chive wontons and makrut lime leaves and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asians greens until just wilted, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your prawn & chive wontons, start soup as above. While the soup is simmering, half-fill a second large saucepan with boiling water. Add all prawn wontons and cook together, uncovered, over high heat, until tender and heated through, 4-5 minutes.


• Divide prawn wonton, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Divide Asian greens and pea pod soup between bowls. Top with cooked prawn & chive wontons.