Scandalously Spicy Shrimp - Chicken Hot Pot at NEX Part 4

My second dish was the Scandalously Spicy Shrimp (Prawn Hot Pot).

The sauce for the Prawn Hot Pot tastes like the thickened version of Tom Yam soup - is spicy mildly sweet, and is my favourite among the four flavours. 

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 !! 

Had you take a closer look at the Prawn Hot Pot, you'd notice this - layered below the prawns are.........crinkled cut French fries that are totally soaked into the Tom Yum gravy sauce. 

This reminds me of my Indonesian Chinese Mum-in-law's favorite signature dish - pork strips with green & red capsicum, onions, French fries stir-fry with chili rempah. This dish was taught by her Indonesian aunt. The French fries are infused with the spicy chili to exude a sweet & spicy taste. 

Many may find Prawn Hot Pot's inclusion of French fries a rather usual and extraordinary way of eating French fries, some may even find it makes the French fries soggy. But to those who really enjoyed this method (like yours truly) it is a treat indeed !

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.