Meal or No Meal with Richie Wilson - Chinese
Tuesday, 24 November 2009
'Meal or No Meal' is back as we challenge Richie Wilson to randomly select ingredients from a number of sealed boxes and fuse them together into a mouth watering masterpiece.
Meal or no Meal. Spoof on Noel Edmond's Deal or no Deal! Basically, Richie picks 5 numbered red boxes from a choice of 15. Each box contains one ingredient, and when all five are chosen, the challenge is set for our wonderful chefs to come up with either a meal or no meal, by the end of the show
This year we will be theming each week, so this week we will be giving it a Chinese theme meaning all the ingredients in the box will be Chinese inspired. We've had a Thai and a Moroccan inspired week so far!
Sweet and Sour Shrimp Chow Mein
. 200 ml Vinegar
. 200 g Caster Sugar
. 400 g Noodles
. 300 g Peeled Shrimp
. 1 each Sliced Red Pepper
. 1 each Sliced Onion
. 200 g Shredded Oyster Mushroom
1. Begin by cooking the noodles in boiling water for about 3-4 minutes, strain and run under cold water.
2. Place the vinegar and sugar into a pot and reduce this down by half and half again, now set to one side.
3. In a very hot wok add a little sesame oil followed by the peppers, onins and mushroom. Toss this in the wok for 2-3 minutes before adding the prawns.
4.Continue to toss for a further 2 minutes before adding the noodles and the vinegar reduction. Mix well in the wok until the noodles are hot through. Enjoy
Special Egg Fried Rice
. 800 g Cooked Rice
. 0.5 each Finely Diced Red Pepper
. 1 each Finely Chopped Chili
. 0.5 each Finely Chopped Onion
. 1 each Large Egg
. 50 ml Dark Soy Sauce
. 1 pinch Chinese Five Spice
. Sesame Oil
. 200 g Shrimp
1. In either a hot non stick pan or a wok, drizzle a little sesame oil. Now add the pepper, chili and onion and toss for 1-2 minutes. 2. Now add the beaten egg along with the soy sauce and the shrimp. Use a spoon to mix the egg as it cooks.
3. Before the egg has completely cooked add the rice and continue stirring so as the egg is mixed well through the rice.
4. Continue to cook until the rice is hot through. Enjoy
Shrimp Tempura and Barbeque Dip
. 400 g Peeled Shrimp
. 200 g Corn Flour
. 100 g Plain Flour
. 1 each Egg
. Ice Water
. 100 ml Hoi Sin Sauce
. 50 ml Ketchup
. Extra Corn Flour to dust the shrimp in.
1. Beat the egg along with the corn flour and the plain flour. Add the ice water a little at a time until you have pancake batter constancy, or until it just coats the back of a spoon. You should use the batter immediately after you have made it for best results.
2. Dust the shrimp in a little corn flour before placing in the batter. Pick them out one by one allowing most of the batter to drip away before placing into a very hot deep fryer for 1-2 minutes.
3. Remove and place on a little kitchen towel before serving. For the dip simply mix the hoi sin and ketchup together, you can always add a little honey to this to sweeten it if you like.
4. Serve on a dish with the dipping sauce along side. Enjoy