Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com www.mogu.com.tw Serves 2 Ingredients 1 egg 100g/3.5 oz potato flour groundnut oil 8 large raw tiger prawns, shelled with head off, tail on, and deveined steamed jasmine rice to serve For the herby sauce 2 garlic cloves, crushed 1 medium green chilli, deseeded and roughly chopped 1 large handful of fresh coriander, leaves and stalks 4 large broccoli florets 2 pinches of sea salt 1 tablespoon Longjing tea leaves or other green tea leaves For the crispy tea leaves 1 tablespoon groundnut oil 2 tablespoons Longjing tea leaves or other green tea leaves Method 1 Put the egg and potato flour into a bowl and mix well to form a batter. 2 Heat a wok or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180°C/350°F, or until a cube of bread dropped in turns golden brown in 15 seconds. 3 Dip the prawns in the batter one by one and lower them into the oil. Cook the prawns until they turn golden, then remove from the oil and drain on absorbent kitchen paper. 4 Place all the ingredients for the herby sauce in a container suitable for use with a hand stick blender and blend well. 5 Drain the wok of oil, wipe clean with absorbent kitchen paper and return the wok to the heat. Add the sauce and bring to the bubble, then take off the heat. 6 To make the crispy tea leaves, heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry until they are crisp. Remove …
Ching He-Huang/Great Wall of China green tea ice cream with candied walnuts www.chinghehuang.com www.mogu.com.tw Ingredients For the ice cream * 6 tbsp longjing tea leaves, or other green tea leaves, roughly chopped * 900ml double cream * 100g caster sugar For the candied walnuts * 210g walnut halves * 450g golden syrup * 2 tbsp light brown sugar To decorate * sprigs Mint * frosted cornflakes, roughly crushed * icing sugar Method 1. For the ice cream: place the tea leaves, cream and caster sugar in a pan and place over a medium heat. Heat for 2-3 minutes, stirring frequently, or until the sugar is dissolved. Remove from the heat and set aside to cool. 2. Once cooled, transfer the mixture to an ice-cream machine and follow the manufacturers instructions to make ice cream, then transfer to the freezer. Remove five minutes before serving. 3. Preheat the oven to 200C/Gas 6. 4. For the candied walnuts: heat a clean frying pan and dry-toast the walnuts, tossing the pan frequently to prevent burning, for about one minute, or until the walnuts are golden. Add the golden syrup and warm through, stirring to coat the walnuts in the syrup. Remove from the heat. 5. Line a roasting tin with greaseproof paper, pour over the walnuts and syrup mixture and sprinkle over the brown sugar. Place into the oven for 3-4 minutes, or until the brown sugar has melted. Remove from the oven and leave to cool slightly. 6. Divide a large round plate into three sections imagine three lines leading from …
