Shrimp Steamed Dumplings
Roasted Chili Oil:
- 1 banana shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- 4 Birdseye peppers, sliced
- 1 small thumb-sized piece of ginger, diced
- 1 star anise
- 1 cinnamon stick
- 5 tbsp chilli flakes
- 1 tsp sea salt
- 200 ml coconut oil
- 300g uncooked prawns
- 4 tbsp water chestnuts, finely chopped
- 4 tbsp bamboo shoots, finely chopped
- 1 small thumb-sized piece of ginger, finely chopped
- 1 tbsp contemporary chives, finely chopped
- 1 tsp cornstarch
- 1 tsp coconut oil
- 1 tbsp soy sauce
- 1 tsp Shaoxing rice wine
- ½ tsp sugar
- ½ tsp salt
- 20 spherical dumpling sheets
For the dumplings, reduce half of the prawns into small cubes and chop finely, chop the opposite half coarsely, add to a big bowl with all the opposite elements and stir effectively. Put aside within the fridge to marinate when you make the oil.
In a saucepan over medium warmth add the oil and let it warmth for a couple of minutes, scale back the warmth barely after which add the shallots, garlic, birdseye chillies, ginger, cinnamon and star anise, prepare dinner gently for 3-5 minutes till golden brown. Pressure by means of a sieve right into a bowl and stir within the chilli flakes, sugar and salt till dissolved. Discard the cinnamon and star anise from the sieve and add every part else again to the oil. Put aside to chill when you assemble the dumplings.
Moist the sting of the sheet together with your finger dipped in water and place a spoonful of filling within the middle of the sheet (don’t overfill). Seal them throughout to type a crescent form and when they’re all shaped add them to a sizzling giant skillet with 1 tbsp coconut oil. Decrease the warmth and brown for 2-3 minutes. Then add 100 ml of water and canopy with a lid, steam for 2-3 minutes till cooked.
Earlier than serving in 4 bowls, add two heaping tablespoons of oil and high with the 5 dumplings. Sprinkle some chopped chives on high and eat with chopsticks.
Recipe by You: I
Shrimp and Chorizo Stir Fry
- 1 tsp coconut oil
- 35g wholemeal noodles
- 50 g sliced chorizo
- 100g uncooked shrimp
- ½ pink onion, peeled and sliced
- ½ inexperienced bell pepper, deseeded and sliced
- 1 medium zucchini, sliced
- 1 pink pepper, finely chopped
- 3 spring onions, sliced
- 1 tbsp chilli sauce
- Salt and pepper
Convey a pan of water to the boil, add the noodles and prepare dinner based on the directions. Drain and put aside when cooked.
Preheat a wok over medium warmth after which add the coconut oil. Warmth for a minute earlier than including the chorizo. Fry gently for 3-4 minutes till crispy.
Take away the chorizo, enhance the warmth and add the prawns. Stir-fry for a couple of minutes till pink and put aside.
Add the onion, bell pepper, zucchini and chilli to the empty wok and prepare dinner for 3-4 minutes till the greens start to melt. Add the spring onions, stir-fry for a minute, then add the cooked noodles and chilli sauce
Return the chorizo and prawns to the pan, toss to coat and season earlier than serving.
Recipe by You: I
Broccoli Beef In Oyster Sauce
- 250 g lean sirloin steak, thinly sliced
- 160 g every of broccoli florets and sliced carrots
- 3 tbsp oyster sauce
- 1 tbsp cooking oil
Put the sliced beef in a bowl and add 1 tbsp oyster sauce and simmer for 10 minutes
In the meantime, blanch the broccoli and carrots in boiling water for two minutes and drain.
Warmth a wok and add the oil. When smoking, add the meat and stir-fry over medium warmth for 1-2 minutes.
Add greens and the remainder of the sauce and prepare dinner for one more 2 minutes, or till tender. If it appears a bit dry, add a couple of tablespoons of water. Serve heat.
Recipe by Lee Kum Kee.
Hawaiian pineapple and mushroom fried rice
For two or 4 folks, to share
- 550 g cooked jasmine rice
- 400 g can chickpeas, drained, rinsed effectively
- 200 g contemporary shiitake mushrooms, reduce into julienne
- 140g small can of sweetcorn (drained weight)
- 100 g carrots, high, tail, peeled, diced
- 2 tbsp canola oil
- 1 inch contemporary ginger root, peeled, finely grated
- 1 medium pink chilli, deseeded, finely chopped
- 1 small to medium pineapple (about 150 g), hollowed out, diced
- 2 tbsp soy sauce
- 1 tbsp chopped garlic
- 1 tsp sesame oil
- 1 giant pinch of floor white pepper
- 3 spring onions, washed, toptailed, sliced on an angle
- 1 tsp chilli oil
- A couple of edible flowers
Warmth a wok over excessive warmth till it smokes, add 1 tbsp canola oil. Give the oil a whirl and add the ginger and stir for a couple of seconds. Add the chillies, carrots and prepare dinner for a couple of seconds, then add the mushrooms and prepare dinner for 10-20 seconds, till softened.
Push the elements apart, add the corn, chickpeas and stir, cooking for lower than 1 minute. Add the cooked jasmine rice and use a spoon to softly break the rice into the wok.
Gently combine within the garlic adopted by the soy sauce and blend effectively. Add the pineapple chunks and gently stir collectively.
Season with sesame oil and white pepper and sprinkle with the spring onions.
Spoon out and serve within the pineapple. Garnish with contemporary edible flowers and chilli oil.
Recipe by Lee Kum Kee.
Kung Pao Cauliflower
For 4 individuals
- 1 medium cauliflower, reduce into small florets
- 2 tbsp vegetable oil
- 30g flour
- 60 ml milk (or non-dairy milk)
- 30g cornflour
- 8 spherical shallots, peeled and quartered
- Handful of roasted peanuts
- 1 pink pepper, reduce into items
- 4 spring onions, reduce into bite-sized items
- 60ml dry sherry
- 100 ml soy sauce
- 30g sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp Sichuan peppercorns, crushed
- 2 pink peppers
- 2.5 cm ginger, finely chopped
- 4 cloves garlic, finely chopped
What should we do:
Preheat the oven to 220°C. Line a big baking tray with parchment paper and drizzle with 1 tbsp oil.
Add the cauliflower florets to a big bowl. Drizzle with the opposite tablespoon of oil and toss a couple of instances. Add the flour and blend till the florets are coated. Pour within the milk and stir once more. Add the cornstarch and blend till the cauliflower is evenly coated. Unfold the coated cauliflower on the parchment-lined baking sheet, ensuring the items are evenly spaced with gaps in between.
In the meantime, mix the rice vinegar, sherry, soy sauce, sugar, and cornstarch for the sauce in a medium bowl. Stir to dissolve the sugar and cornstarch.
Add the oil, peppercorns and pink peppers to a small saucepan and switch the warmth to medium. As soon as aromatic, add the ginger and garlic. Cook dinner till simply starting to brown, one other 1 to 2 minutes. Stir the sauce once more to fully dissolve the cornstarch and add it to the pan.
Enhance the warmth to medium excessive and convey it to a boil. Cook dinner till the sauce has simply thickened. Take away from warmth and put aside.
After the cauliflower has cooked for 10 minutes, add the shallots, peanuts, peppers and spring onions. Return the dish to the oven and bake for an additional quarter-hour, till the peppers are barely tender.
Take away from the oven and pour the sauce over the cauliflower. Shake gently to coat. Serve instantly with rice.
Recipe from ukshallot.com