Prawn Dumplings & Tom Yum Noodle Hot-Pot

•  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.