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: "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.
This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.
Avonmore provide this super simple recipe to get the kids involved this Pancake Tuesday!
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.