• PREP: 10M
  • COOK: 20M


  • 200 g prawn (shell for stock, save the prawn for hot pot)
  • 1.5L water
  • 300 g pork ribs
  • 1 bottle WORLDFOODS Singaporean Nyonya Laksa Paste
  • 1 thumb ginger
  • 1/2 chinese cabbage, stems only (save the leaves for hot pot)
  • 1/2 carrot, cut into 2 parts
  • 1/2 corn cob
  • 1 tsp white peppercorns
  • Vegetable oil to sauté
  • 2-3 tbsp coconut milk
  • Salt


  1. In a medium pot, heat up the vegetable oil, sauté the prawn shells until it turns red. Add water.
  2. Cook for 15-20 minutes until the water is boiling.
  3. Meanwhile, sauté the pork rib in a separate medium pot for few minutes. Strain the prawn stock into the pork rib pot, press out all the juice from the prawn shells as much as possible.
  4. Continue cooking the stock, add ginger, chinese cabbage stem, carrot, corn cob, and white peppercorns. Add 1 bottle of WORLDFOODS Singaporean Nyonya Laksa Paste. Cook until the stock is boiling, skim off the scums or any impurities.
  5. Turn to down to low heat and simmer for about half an hour. Add the chinese cabbage leaves, and poach the prawn in the hot pot soup until it's cooked and put aside in a bowl.
  6. Lastly add the coconut milk into the soup. Season with salt if needed.
  7. For servings, ladle the hot pot soup, pork ribs into a bowl, add the poached prawns.