I was inspired to invent this dish after I ate at Pu Tien (Heng Hwa cuisine) in Kitchener road. The soup base was cooked using dried scallops, chinese wolfberry, ginseng, and chinese cooking wine. I then double-boiled the soup and prawns in a bamboo cooking container that I went all the way to Temple street to buy. End product was good but needed further refinement to improve the herbal taste of the soup!
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