Gok says: "There is so little wastage when cooking Chinese food - if making a king prawn dish like this one, all the shells and prawn heads can be used to make a delicious stock. When you've shelled the prawns - I always wear a pair of rubber gloves when I'm preparing this dish, as I can't stand the smell of prawns on my hands - pile the shells, tails and heads into a pan of boiling water, add some garlic and smashed ginger and you have a gorgeous and tasty stock. Use this stock to add flavour and balance to any dish, be it meat, fish or vegetables. This is how cooking should be - free! As Poppa Wan always says, 'No waste it . . . it add fravor, innit!'"
Gok says: "What can I say about this, other than that it's quite simply one of the best things you will ever put in your mouth! I promise."
Gok says: "Whether it's catering for a dinner party, birthday party, wedding or the biggest celebration in Asia, Chinese New Year, the look and aesthetic of the food we serve is hugely important. The Chinese have a brilliant knack of paring down even the most complicated of dishes, simply serving them on a three-way palette of black, gold and red. When dressing your delicious food to serve to friends and family, adopt as your mantra Coco Chanel's formidable quote: 'When accessorizing always take off the last thing you put on.' If you employ this simple technique to your food, I guarantee it will look as gorgeous as it tastes fabulous. This dish is so versatile, it works both hot and cold.
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