Recipes created by Louisa Zhang, Nutrition Consultant 

Serving Size - 2


10 medium size prawns, shelled and deveined

8 small dried scallops, washed & soaked for at least 2 hours in 500ml of water (tease out scallops to shreds)

4 teaspoon of Dr MCT oil (use 2 teaspoonful for marinade)

1 packet of dumpling skin

One packet of seaweed, cut into 3x8 cm strips

Tapioca paste (made with tapioca flour & water, to seal edges of dumplings)

6 leaves of ice berg lettuce, shredded

Ingredients to marinade prawns

2 tablespoon of low salt mushroom or vegetarian oyster sauce

Dash of pepper

4 teaspoon of wine or any cooking wine

2 teaspoon of Dr MCT oil


  1. Marinade prawns for 30 minutes
  2. Boil and simmer scallops for 30 minutes
  3. Roll each prawn with one piece of seaweed
  4. Place on wanton skin and seal with tapioca paste
  5. Add into boiling stock
  6. Dumplings are done when they float
  7. Stir in 1-2 teaspoonful of Dr MCT oil and turn off heat
  8. Garnish with leaves of lettuce

Prawns is a favourite seafood for most people. They contain protein and is low in fat. The soup is clear and flavour comes from scallops, prawns, mushroom sauce and seaweed. There is no added salt or flavour enhancers in this soup.

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