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!’"
Avonmore provide this super simple recipe to get the kids involved this Pancake Tuesday!
Catherine Leyden provides two twists on the traditional Boxty recipe
Served with luscious Avonmore Freshly Whipped Cream
This easy recipe remind you of tropical sunshine and exotic flavours. I was lucky enough to backpack in Costa Rica and the two things that immediately struck me were the miles and miles of banana plantations and the miles and miles of coconut-strewn, sandy beaches. These two fruits form the basis of my easy and impressive ‘Pancake Tuesday’ Costa Rican pancakes.