July 17, 2015 — Chinese
‘…If you have your own tips for for Sichuan prawns we want to know. Send us a note so Dad can try it out!’
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For the prawns
1 kilo uncooked prawn in their shells
For the stock
1 shallot chopped finely
2 tbs Shaoxing wine
For the sauce
5 cm piece of fresh ginger peeled (keep peelings)
1 bunch spring onions sliced finely – use most of the green tops – separate the white and green parts.
1 clove garlic shopped finely
1 tbs tomato paste
2 tsp chilli bean paste
1 tsp sugar
Chopped chives to garnish
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I really like Ken Hom
But how did I become so dependent? As much as I like him, I’d like to talk about Chinese food without talking Ken Hom – but how can anybody do this if they are like me and needed instruction on how to cook Chinese food in the UK during the 80’s and 90’s – there was no one else but Ken. But then maybe his audience only included me and a few others – I’m not aware of many other people who pursued Chinese culinary competence as I did.
I suspect the reason is that having bought our wok’s and suffered the continual disappointments, we realised that stir frying was just a big con. There are only so many times you can keep cooking burnt, soggy, over-cooked, under cooked stir-fried messes, before the wok gets thrown out the door.
But I knew what the problem was: Woks do not work on normal stoves. Chinese restaurants use very hot burners (50,000 – 250,000 BTU compared to about 6,000 BTU for a domestic burner).
Still, I am reassured that the vast majority of Chinese households do not have such high heat burners – so there must have been a workaround… I persevered through the years – and many failures – and finally found a workable strategy for my kitchen and equipment. See my tip for more info.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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