AcademicsTom Yum Kung with Prawn Dumplings, Student Recipe of the Month by Alec Peters

Alec Peters shares his Tom Yum Kung with Prawn Dumplings recipe. Blending the traditional elements of Thai cuisine, this fragrant soup is a crowd pleaser.

This month we are introducing the new Student Recipe of the Month series, where, every first day of the month, we will be presenting a new recipe fully crafted by Term 6 students.

For July, Alec Peters presents his Tom Yum Kung with Prawn Dumplings (4 servings): 

This fragrant bowl includes a combination of textures, ingredients and flavour to tingle the senses. Tom Yum touches on the elements of sour, spicy, salty and sweet which all underline Thai food. It is perfect to share with friends and family and they will surely ask for the recipe.


Tom Yum Kung with Prawn Dumplings, by Alec Peters, Culinary Arts Academy Switzerland


There are three main elements for this soup; (1) the stock that you will need for (2) the soup so you can eat with (3) the dumplings. Firstly, you will want to make a simple stock, which is quite easy to make:

  1. Put 1.2 litres of water in a large pot.
  2. Place chicken bones or prawn heads and shells in the water.
  3. Add any vegetables (or scraps) for extra flavour.
  4. Bring to a boil and simmer for as long as possible (minimum half an hour).
  5. Skim off any fat and scum that rises using a slotted spoon. Avoid mixing too much to keep the stock as clear as possible.
  6. Strain

Once you are done with that you can pass to the remaining two elements:

Prawns, shelled and deveined250gChicken/prawn stock 1l
Bamboo shoots, finely sliced50gGalangal, finely sliced20g
Sesame oil15mlLemongrass, finely sliced20g
Dry sherry or rice wine  15mlKaffir lime leaves5pcs
Dim-sum sheets            8pcsBird’s eye chilies          90g
   Straw mushrooms60g
   Enoki mushrooms (garnish)30g
   Fish sauce40ml
   Coriander whole (leaves and stem)20g
   Salt      15g
   Pepper, to taste  


Dumplings Preparation:

  1. Mince the prawns, bamboo shoots together using a knife or pulse in a food processor until still a little chunky (do not make a very smooth paste) then mix in the sherry and sesame oil.
  2. Put 1 heaped teaspoon of the shrimp mixture onto 1 dim-sum sheet and lightly wet edges with water then close by pressing between your fingertips the sides together as per the picture. A simple technique is to fold corner to corner.
  3. Fill 8 sheets and place in the fridge. Cover with a damp cloth to prevent drying.
  4. Strain

Soup Preparation:

  1. Bring 1 litre of stock to boil in a large saucepan.
  2. Add galangal, lemongrass, Kaffir lime leaves and the coriander stems and bring back to the boil.
  3. Add the Straw mushrooms and the dumplings and cook for 1-2 minutes.
  4. Season with the fish sauce, sugar, salt, pepper and add chillies to taste.
  5. Turn off the heat, add the lime juice and serve in individual bowls. Garnish with coriander leaves, Enoki mushrooms and a slice of lime to the side.
  6. Strain

And you are ready to enjoy with friends!


Alec Peters, Culinary Arts Academy Switzerland student


About Alec
An Indian, born and raised in the oriental Middle East. Being submerged in an international community through school made him very open-minded. He originally tried Industrial Engineering for a year, however, with the support of his parents, he arrived at the Culinary Arts Academy in Switzerland to pursue his dreams to be the best.

He believes watching MasterChef and the Food Network, along with being in the kitchen with his mother, truly shaped him. He says he is serious and straightforward but at the same time very light-hearted because he enjoys a good laugh. Physical activity is what drives him, and arduous work is the only way to advance, for him. He constantly aims to learn and apply life’s challenges. His philosophy is that food is something serious, mystical and exciting. “Eat and enjoy with your own experience.”

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