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Ken Hom's Sichuan prawns in chilli sauce recipe

450 g (15.9oz) uncooked prawns 1.5 tbsp groundnut oil 2 tsp finely chopped fresh ginger 2 tsp finely chopped garlic 2 tbsp finely chopped spring onions For the garnish 1 cup spring onions, sliced lengthways For the sauce 1 tbsp tomato purée 2 tsp chilli bean sauce 1 tsp Chinese... Read more →

Seafood Tofu Miso Soup

NB - if making the Dashi fresh make sure you do this first NOT 6 and 7 as instructed. 0.44 lb fish fillets, sliced 2 1/8 cup dashi stock 1 1/3 cup water 0.15 lb miso 2 red dates, sliced 1 teaspoon Chinese wolfberries 0.22 lb soft silken tofu 2... Read more →

Chicken Pad Thai

4 chicken thighs, bones removed 3 tbsp vegetable oil 1 large banana shallot, finely sliced 3 bird's-eye red chillies, sliced 2 cloves garlic, finely chopped 1 tbsp fresh ginger, finely chopped 100g/3½oz cooked peeled prawns 300g/11oz rice noodles, cooked according to the packet instructions 100g/3½oz beansprouts 4 tbsp tamarind paste... Read more →

Cajun Stuffed Capsicums

6 large green capsicums 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, crushed 1/2 teaspoon dried oregano 1 tablespoon Cajun seasoning black pepper to taste 375g raw prawns, peeled and deveined 1 spicy sausage, diced 1 cup (220g) longgrain white rice 2 1/2 cups (625ml) chicken stock 1... Read more →