• 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 a high heat with a drizzle of olive oil. Cook pea pods, 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 wonton 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. TIP: Cook wontons in batches for the best results.

• Divide prawn dumpling, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil to serve. Enjoy!