The chef uses large fresh prawns and takes extra effort to carve the prawn on its dorsal side (split nearly in half through the dorsal side) - otherwise coined "butterflying" which shortens the cooking time, and allows the meat of prawn to totally be infused with the gravy so that it soaks up the flavour of the Tom Yum sauce.
In addition the chef de-veined the prawn, making it easier for diners to consume the prawn fuss-free. The prawns are cooked just right, tastes sweet, juicy, and of a firm texture - a clear indication the prawns are absolutely fresh !!
Besides fries, the Prawn Hot Pot is laden with lots of fresh vegetables ( e.g. celery), onions and spices.
This winning combination makes this dish my number one choice at Chicken Hot Pot.