Sesame Prawn Toast

A healthy alternative to traditional prawn toast

Servings

4

Ready In:

10min

Good For:

Starter

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About this Recipe

This is a lovely quick and healthy version of Sesame Prawn Toast. My younger one scoffed the lot whilst I was busy persuading the elder one to try it. I’m making more later when they’ve gone to bed.

Ingredients

  • 300g cooked prawns
  • 2 cloves garlic
  • handful coriander
  • red chilli, finely chopped
  • 1 lime, juice only
  • 4 slices white bread
  • sesame seeds

Step by Step Instructions

Step 1

Combine all of the ingredients apart from the bread in a blender and whizz to make a smooth paste.

Step 2

Lightly toast the 4 slices of bread and then spread the mixture on one side.

Step 3

Sprinkle some sesame seeds on to a baking sheet and push the bread into it. Carefully flip over, cut into triangles.

Step 4

Grill for a few minutes.

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Hoisin Duck, Mango & Wild Rice Bowls

Hoisin Duck Mango And Wild Rice Bowls

This is my new favourite duck dish, a slightly heathily version crispy duck wraps.

Servings

2

Ready In:

45min

Good For:

Mains

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About this Recipe

By Waitrose

 When I saw this recipe card in Waitrose last year, I knew we had to make it. Crispy duck is so popular in our house, but saved for treats. This meal is much quicker and healthier than the fast food version coming in at 570 calories per portion. The addition of the mango and rocket is genius, making it refreshing. 

Nom nom….this has fast become one of our go to meals.

Ingredients

  • 120g white basmati and wild rice
  • 1 tsp toasted sesame oil
  • 340g gressingham duck breasts
  • 2 tbsp hoisin sauce
  • lime, juice only
  • handful roughly chopped coriander
  • 1/2 mango, cut into matchsticks
  • 2 salad onions, cut into matchsticks
  • 50g wild rocket leaves

Step by Step Instructions

Step 1

Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the fl esh for 1 minute. Pour off the excess fat regularly.

Step 2

Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck.

Step 3

Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck.

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Crispy Chilli Beef

Crispy Chilli Beef

Quick Chinese beef noodle dish

Servings

3

Ready In:

40min

Good For:

Mains

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About this Recipe

By Cassie Best, BBC Good Food 

This is another super quick Chinese meal with a punchy sauce. It’s great for a weekday evening meal.

I found it on the BBC Good Food website by Cassie Best. It is worth checking out her section on their website – she has some awesome cakes there. I’m thinking of making the carrot patch cake as the kids are obsessed with Peter Rabbit at the moment.

Anyway back to Crispy Chilli Beef, it is as simple as flash frying the steak and vegetables then adding the yummy sauce. I hope you enjoy it as much as we did.

Ingredients

  • 350g minute steak, very thinly sliced into strips
  • 3 tbsp cornflour
  • 2 tsp chinese five-spice powder
  • 100 ml vegetable oil
  • red pepper, thinly sliced
  • red chilli, thinly sliced
  • spring onions, thinly sliced, green and white parts separated.
  • 2 cloves garlic, crushed
  • thumb sized piece ginger, cut into matchsticks
  • 4 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup

Step by Step Instructions

Step 1

Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

Step 2

Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

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King Prawn and Scallop Stir Fry

King Prawn And Scallop Stir Fry

Delicious and beautiful fish stir fry

Servings

2

Ready In:

35min

Good For:

Mains

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About this Recipe

By Hairy Bikers, BBC 

I wanted to make something healthy for the Chinese grand prix, as there is a lot of bad press at the moment about Chinese food – too much salt and sugar. I know that this is not true of real Chinese food, I spent three weeks there on holiday and lost half a stone eating like a king, so I think our western version of Chinese food is the problem.

I found this delightful recipe from the Hairy Bakers Asian Adventures. So beautiful and delicate looking, the greens of the vegetables contrasting with the shellfish and the chilli.

You will notice that my scallops and prawns were not exactly ‘kings’ but the meal still tasted wonderful and we served ours with rice noodles.

Ingredients

  • 2 tsp groundnut oil
  • 1 clove garlic
  • 10g ginger, cut into matchsticks
  • Green King Prawns, peeled and deveined
  • scallops, cut in half to make 6 discs in total
  • to taste salt and pepper
  • 1- 1 1/2 tsp to taste Shaoxing Rice Wine
  • 1  spring onion, cut into strips
  • 4 sprigs choi sum or other Chinese greens
  • 1 pak choi, cut into 4
  • 30g mange toute
  • 1/2 red chilli, thinly sliced on the angle
  • 1-2 tbsp to taste light soy sauce
  • 1 tsp sesame oil

Step by Step Instructions

Step 1

Heat the groundnut oil in a wok until smoking.

Step 2

When hot, add the garlic and ginger cook for one minute, or until soft.

Step 3

Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.

Step 4

Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.

Step 5

Toss the wok or gently turn the seafood over, then add the rice wine.

Step 6

Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted – this will take a further couple of minutes

Step 7

Add the red chilli and light soy sauce, to taste.

Step 8

Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once.

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Panda Macarons

Panda Macarons

So much fun to make these little pandas, shame they disappeared so quickly

Servings

20

Ready In:

1 hour 45min

Good For:

Desserts

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About this Recipe

By Stella, Bored Panda 

These bought me a lot of joy to make. I had never made a macaron so spent some time checking out the way as they are notoriously tricky. Mine will never compete with the professionals, but they were yummy.  If you want some inspiration take a look at Bored Panda. My recipe is from Sumo Pocky and Cakelets and Doilies. Have a go – its lots of fun!

Ingredients

For Panda Macaron Shells

  • 70g egg whites
  • 90g caster sugar
  • 80g ground almonds
  • 80g icing sugar
  • black food colouring
  • red food colouring
Dark Chocolate Ganache

  • 80g dark chocolate chips
  • 80ml heavy cream

Step by Step Instructions

Step 1

Beat the egg whites on low speed using an electric mixer until it is white and frothy (~ 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

Step 2

Sift the ground almonds and icing sugar in a large bowl. Add the meringue to the sifted ground almond flour and icing sugar in Step 1.

Step 3

Begin macaronage process with a spatula until the wet and dry ingredients just start to combine. Read here on how to macaronage.

Step 4

Make different coloured batters and continue the macaronage process to the separate batters, until you get a molten-like mixture and drips down like a ribbon when lifted.
– Black: Scoop out 4 tbsp of the batter and add black food colouring. Transfer to piping bag with a small tip.
– Pink: Scoop 2 tbsp of batter and add red food colouring to get a pink colour for the panda’s cheeks. Transfer to piping bag with a small tip.
– White: Remaining batter. Transfer to a piping bag with a round tip.

Step 5

On a tray lined with parchment paper, pipe out white circles about 2.5 cm in diameter. Knock on a flat surface to get rid of air bubbles and spread the batter. Then, pipe the eyes, nose, mouth and ears with black batter. Use pink batter to draw blusher for the cheeks.

Step 6

Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

Step 7

Bake in a preheated oven at 150°C for approximately 10 – 13 minutes. Let it cool.

Step 8

Bring heavy cream to a simmer. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool. Transfer the filling to a piping bag and pipe between two macaron shells.

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Szechuan Pork

Szechuan Pork

Szechuan Pork with Pak Choi and Rice.

Servings

4

Ready In:

35min 

Good For:

Mains

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About this Recipe

By Waitrose 

This Waitrose recipe has been family favourite for a number of years. It is simple to prepare, pop it in the oven and the rice on and relax for 30 minutes.

Ingredients

  • 1/2 tsp crushed chillis
  • 3 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tsp japanese rice vinegar
  • 400g pork fillet
  • 1 tsp sunflower oil
  • 235g pak choi, cut each half lengthways
  • 1 clove garlic, crushed

Step by Step Instructions

Step 1

Preheat the oven to 200°C, gas mark 6. Mix together the garlic, chillies, soy sauce, sesame oil and vinegar. Pour over the pork and leave to marinate for 5 minutes (or up to 30 minutes if you have time).

Step 2

Heat the sunflower oil in a flameproof casserole pan, then brown the pork on all sides. Add the marinade, cover and cook in the oven for 25 minutes or until cooked through. Remove the pork from the pan, then leave to rest (covered) for 5 minutes. Pour off the juices and reserve.

Step 3

Add the pak choi to the pan cut side down, brown over a high heat, cover the pan and cook gently for 5 minutes until just tender. Slice the pork thinly, pour over the hot juices and serve with the pak choi and plain steamed rice.

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Char Siu Bao

Char Siu Bao

Little steamed buns stuffed full of pork belly and pickled cucumber

Servings

4

Ready In:

3hours 25min

Good For:

Mains

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About this Recipe

By Waitrose

Char Siu Bao is the meal that my eldest (he’s 5!) looks forward to the most.

We found the recipe about two years ago on the Waitrose website where they call it ‘Pork Belly steamed buns’. My two like making the dough and the pickled cucumber. It holds their attention as there are lots of little steps, then time to go off and play. Having said that it is probably one for a wet stay-at-home day, not so good if you are running here and there manically.

The recipe is simple and there are only 35 minutes of work, but you will need some non-standard ingredients (yeast and lard) which you may have if you make your own bread like we do. You will also need a bamboo steamer for the last stage – again we have a couple of these for cooking dumplings.

Ingredients

Filling

  • 500g pork belly
  • 500ml fresh chicken stock
  • 100g hoisin sauce
  • spring onions

Steamed Buns

  • 25g lard
  • 75g plain flour
  • 50g strong white bread flour
  • 1/4 tsp salt
  • 1 tbsp golden caster sugar
  • 5g yeast
  • 75ml whole milk
  • 1/2 tsp baking powder
  • vegetable oil
Pickled Cucumber
  • 1/2 cucumber, very finely sliced
  • 3 tbsp rice vinegar
  • 1 tsp light brown muscovado sugar

Step by Step Instructions

Step 1

Preheat the oven to 140˚C, gas mark 1. Season the pork and place in a baking dish with the stock. Cover the dish tightly with foil and braise in the oven for 3 hours. Rest in the stock until cool.

Step 2

Meanwhile, make the buns. Rub the lard into the flours until incorporated, then stir in the salt, sugar and yeast. Heat the milk to just before boiling, then pour into the flour mixture, quickly combining to a smooth dough. Knead vigorously for a few minutes on a floured surface. Place in a bowl, cover with cling film and prove until doubled in size – about 1-2 hours.

Step 3

Knead the baking powder into the dough, then divide and roll into 8 smooth buns (about 30g each). Cover with cling film and leave to rise for another 30 minutes, until doubled in size.

Step 4

Gently roll each bun on a floured surface to an oval about 10cm long, 7cm wide and 0.5cm thick. Place each on parchment paper and brush the tops generously with oil. Carefully fold in half widthways, then cover with cling film again and rest for another 20 minutes.

Step 5

Transfer the pork from the baking dish to a foil-lined tray. Put the stock in a pan and boil until reduced by ¾; stir in the hoisin sauce.

Step 5

Turn the grill to high (about 250˚C) and glaze the pork with a little sauce. Grill for 2-3 minutes, then glaze and grill again, repeating until all the sauce is used up – about 15 minutes in total.

Step 5

Steam the buns in a steamer for 6-8 minutes, until puffed up and cooked through (you may need to do this in batches). Meanwhile, shred or slice the pork and mix all the pickled cucumber ingredients together with a pinch of salt. Fill the buns with the pork, pickled cucumber and salad onions.

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Chicken Pot Stickers

Chicken Pot Stickers

These are great fun to make and really simple. Everyone can get their hands dirty making them and you can adapt the recipe to suit what you have at home..

Servings

36 parcels

Ready In:

30min

Good For:

Snacks

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About this Recipe

By Dam Delicious 

I had an amazing meal when I went to the Chinese Grand Prix in 2007 (- yes the year Hamilton crashed going into the pits, I was sat opposite and saw the whole thing!). Each dumpling was individually shaped, from the simple shell shapes we made, to small birds, pig faces and three pocket ones. I have a lot of YouTube and Pinterest to trawl through before I will be that good, but my friend Gavin bought me a Gyoza moulding kit which we used to make these so at least they look professional.

It may seem a lot for a starter but you can freeze them and snack on them at will – uh-oh! The recipe is from Damn Delicious but you can find many variations on the internet.

Ingredients

  • 450g ground chicken
  • 85g shiitake mushrooms
  • garlic, crushed
  • spring onion, thinly sliced
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp ginger, freshly grated
  • 1 tsp rice vinegar
  • 36 Won Ton Wrappers
  • 2 tbsp vegetable oil
  • garlic, crushed
  • soy sauce, for dipping

Step by Step Instructions

Step 1

Mix the chicken, mushrooms, garlic, spring onions, soy sauce, sesame oil, ginger, rice vinegar.

Step 2

To assemble the dumplings, put a wrapper on a floored surface and put a tbsp. of mixture into each wrapper. Using your fingers rub the edges with water. Fold the wrapper over to make a semi circle and pinch the edge to seal. (If freezing place the uncooked potstickers in a single layer on a baking sheet overnight and then transfer into freezer bags.)

Step 3

Heat the oil in a large skillet on a medium heat. Add the potstickers in a single layer and cook until golden and crisp (about 2-3 minutes on each side).

Step 4

Serve immediately with soy sauce.

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Spring Rolls

Spring Rolls

Love this healthy vegetable spring roll recipe.

Servings

4

Ready In:

40min

Good For:

Starter

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About this Recipe

By Kellie Senyei, Just A Taste Website 

We went vegetarian with this recipe as the rest of our meal was quite meaty. These are fun to do with the kids and quite healthy as we opted to cook them in the oven rather than deep frying them. This is a great recipe that you can adapt to the ingredients available in your fridge.

I found this recipe at Just a Taste

Ingredients

  • 1 tbsp garlic
  • 2 tsp ginger
  • 1 cup spring cabbage
  • spring onions
  • 1 cup shiitake mushrooms
  • 2 carrots
  • 1 tsp sesame oil
  • Olive oil
  • 12 square spring roll wrappers
  • sweet chilli sauce

Step by Step Instructions

Step 1

Sauted the garlic and ginger in the sesame and olive oils on a medium to low heat.

Step 2

Add the mushrooms and saute until they wilt, then drain the liquid off.

Step 3

Add the green cabbage, scallions, and carrots and warm through for a couple of minutes.

Step 4

Then transfer into a large bowl and allow to cool for 10 minutes.

Step 5

Place a wrapper on the work surface to make a diamond, then put 3 – 4 tbsp. of the mixture in the centre of the spring roll. Roll the wrappers around the mixture folding the edged inward like a fajita, then on the final fold moisten the outer edge of the wrapper to seal the spring roll shut.

Step 5

Arrange them on a baking sheet lined with parchment and brush the tops of the rolls with olive oil and bake for 10-12 minutes at 200C. Turn half way through and serve immediately with sweet chilli sauce.

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