2 tsp olive oil
3 garlic cloves, crushed
2 tsp crushed ginger
2 x 500ml chicken consomme
2 cups cold water
3 tbls soy sauce
250g green prawns
1 packet frozen steamed Yum Cha dumplings
1 carrot, peeled, cut into matchsticks
100g snowpeas, trimmed, finely shredded
1/4 wombok cabbage, finely shredded
4 green shallots, ends trimmed, finely sliced
1 tsp chines 5 spice
1 tbls oyster sauce
1 x 220g packet Hokkien noodles
Heat oil in large pan or pot over medium heat. Add garlic and ginger and cook, stirring for 1 min. Add carrots.
Cook for a further 2 mins, add consomme, water, soy and oyster sauce and chinese 5 spice and bring to boil.
Reduce heat to low and simmer for 5 mins. Add snow peas, cabbage and half of the shallots. Cook for 3-4 mins.
Add prawns and dumplings. Cook for further 5 mins until prawns are cooked.
Ladle into serving bowls and sprinkle with remaining shallots to serve.