Fragrant Prawn and Ginger Dumpling Short Soup

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs ginger
• 20g dried shiitake mushrooms
• 20g Asian-style stock powder
• 10ml sesame oil
• 10g fried shallots
• 2g chilli flakes
• 1pcs baby broccoli
• 100g snow peas
• 300g prawn and ginger dumplings
• 5ml sugar
• 10ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Cut the spring onion in half widthwise. Thinly slice the white part of the spring onion and scrunch up the green stem. Slice the unpeeled ginger.
2. Step 2 — Infuse broth
   Put the scrunched spring onion, ginger, shiitake mushrooms, stock powder, 1 tsp sugar and 1L (4 cups) hot water in a medium saucepan over high heat and stir to combine. Bring to the boil. Reduce the heat to low and cook for 12 mins to infuse.
3. Step 3 — Make chilli oil
   Meanwhile, combine the sesame oil, fried shallots, ½ tsp chilli flakes* and 2 tsp oil in a small saucepan over low heat. Cook, stirring occasionally, for 15 mins to infuse.
4. Step 4 — Prep greens
   While the chilli oil is infusing, thickly slice the baby broccoli. Trim the stems from the snow peas, removing the strings from one side.
5. Step 5 — Cook dumplings
   Strain the broth over a bowl. Reserve the mushrooms and discard the remaining solids. Return the broth and mushrooms to the pan over high heat and bring to the boil. Reduce the heat to medium-high. Add the prawn dumplings and cook for 2 mins.
6. Step 6 — Add greens and serve
   Add the baby broccoli and snow peas to the broth and cook for a further 3 mins or until the dumplings are cooked and the greens are just tender. Stir in 1 tsp soy sauce. Divide the dumpling soup among bowls. Scatter over the sliced spring onion and drizzle with the chilli oil.

Allergens

Soy, Gluten, Sesame, Sulphites, Wheat, Crustacean, Egg