Prawn Dumplings & Tom Yum Noodle Hot-Pot
with Crispy Chilli Oil & Coriander
- Gluten
- Molluscs
- Wheat
- Fish
- Eggs
- Sesame
- Crustaceans
- Soy
- Gluten
- May contain traces of allergens
Dive into a steaming bowl of comfort with plump prawn and ginger dumplings swimming in a fragrant, soul-warming broth. We’ve loaded it with sweet potato noodles and finished with a drizzle of crispy chilli oil and coriander for a punchy, restaurant-quality kick.
Ingredients
1
Sweet Potato Noodles
1 packet
Asian Greens
1
Tomato
2
Garlic
1
Spring Onion
1 sachet
Crispy Shallots
1 sachet
Chilli Flakes
1 packet
Tom Yum Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 sachet
Vegetable Stock Pot
1
Prawn & Ginger Dumpling
(Contains: Wheat, Fish, Molluscs, Eggs, Gluten, Sesame, Crustaceans, Soy)
1 packet
Coriander
Not included in your delivery
1 tbs
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
vinegar (white wine or rice wine)
2.5 cup
Boiling water
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook sweet potato noodles over medium-high heat, stirring occasionally with a
fork to separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil. Transfer to a bowl and cover to keep warm.
- Meanwhile, roughly chop Asian greens. Thinly slice tomato into wedges. Finely
chop garlic. Thinly slice spring onion (see ingredients).
• In a small heatproof bowl, combine garlic, crispy shallots, the soy sauce,
vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
• Return empty saucepan to high heat and cook olive oil (1/2 tbsp per person), until
just smoking, 30 seconds-1 minute.
• Carefully pour oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and ‘cook’ the garlic.
• Return saucepan to high heat with the boiling water (see ingredients),
tom yum paste, oyster sauce, stock concentrate and the brown sugar.
• Add prawn & ginger dumplings and cook, uncovered, until tender and heated
through, 4-5 minutes.
• In the last minute of cook time, add cooked noodles, Asian greens and tomato,
stirring, until wilted. Season to taste with salt and pepper.
• Divide prawn dumplings and tom yum noodle hot-pot between bowls.
• Drizzle over crispy chilli oil and garnish with spring onion.
• Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The tom yum broth was bold and flavoursome for many, though opinions on the dumplings were divided — some loved them while others found them too doughy, overly fishy, or lacking in prawn filling.
- Ease of prep: Most customers found the dish easy to prepare, though the instructions for the crispy chilli oil step were noted as confusing by some.
- Suggestions: Several customers found the noodles absorbed all the broth when cooked together — adding the noodles to your bowl first and ladling the soup over the top keeps the broth from disappearing. For a four-person serve, using only one pack of noodles was suggested to improve the soup-to-noodle ratio. One customer recommended plain peeled prawns as a substitute for the dumplings.
- Leftovers: One customer noted the dish stretched to three portions and reheated well for subsequent meals.
