•  1.5 litres chicken stock
•  2 stalks lemongrass, bottom part only, bruised
•  4 kaffir lime leaves, shredded
•  300g gai larn (Chinese broccoli), chopped

prawn-and-garlic-chive gow gees

•  48 small green (raw) prawns (shrimp), peeled
•  ¼ cup chopped garlic chives
•  24 gow gee wrappers

  To make the prawn-and-garlic-chive gow gees, place 2 prawns and a sprinkle of garlic chives on a gow gee wrapper. Brush the edges with water and press together to seal. Repeat with remaining prawns, garlic chives and wrappers and set aside. Makes 24.

  Place the stock, lemongrass and kaffir lime leaf in a saucepan and bring to a simmer. Add the gai larn and cook for 5 minutes or until tender. Remove from the soup and divide between bowls.

  Add half the gow gees to the soup and cook for 3–4 minutes or until cooked through. Remove and add to bowls. Repeat with remaining gow gees. To serve, ladle the soup into the bowls. Serves 4.