Entertainment For Lively Minds
It's only wok & roll
Posted by Vernier Caliper on 24 December 2009 - 9:59am.
If I may briefly beg the indulgence of the readership: if anyone can be Christmas-spirited enough to type out the Szechaun Chilli Prawn recipe from Ken Hom's book - mine having mysteriously disappeared after its last festive wok-oil-spattered outing - my family and I and the thirty crustaceans thawing in the sink will be eternally grateful. And if no-one can oblige: felicitations to you all regardless.
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wish I could help you
but that's probably the only cook book I don't own :-(
lots of other keen cooks on here, hopefully someone else will come up trumps for you
happy christmas!
Are thes any good?
http://www.bbcgoodfood.com/recipes/1269/chilli-prawn-linguine
http://www.bbcgoodfood.com/recipes/3996/szechuan-pepper-prawns
I can do you 'zesty chilli
I can do you 'zesty chilli and garlic tiger prawns' from Chinese Food Made Easy by Ching-He Huang if you want it. Never cooked it so can't vouch for it, but it reads tasty enough
I'm popping up the shops for some last-minute ingredients, so leave a message if you want it done and it could be ready within the hour-ish
Internet prawn
Thankyou RigidDigit (above) - I'll certainly have a look at those. And yes please, IanP - I'd love your recipe if you have any time whatsoever to spare.
I know the book will turn up on Boxing Day...
The Book Thief.
I too have this book but mine is missing also.
Maybe not exzctly what you are looking for but on Ken's site there's a recipe for hot pepper prawns -
http://www.kenhom.com/recipes/Recipes.aspx
Sichuan Prawns in Chilli Sauce
(if this messes with copyright violations and things then please remove it - I don't want to get anyone into trouble)
Serves 4
8oz 225g prawns, preferably uncooked
2 teaspoons oil, preferably groundnut
2 teaspoons fresh ginger, finely chopped
1 tablespoon spring onions, finely chopped.
SAUCE
2 teaspoons tomato paste
1 teaspoon chilli bean sauce, or half teaspoon chilli powder
quarter teaspoon of salt
half teaspoon of sugar
quarter teaspoon of sesame oil
Peel the prawns and, if you are using large uncooked ones, cut them to remove the fine digestive cord. Wash them and pat them dry with kitchen paper. Heat a wok or large frying-pan until it is hot. Add the oil and then the ginger and spring onions. Stir-fry quickly and then add the prawns. Stir-fry the prawns for about 30 seconds. Add the sauce ingredients and continue to stir-fry for another 5 minutes over a high heat. Serve at once.
I won't type mine in unless
I won't type mine in unless you still want it. Just say if you
Happy Christmas all
Hmmm
I'm not convinced this is an authentic Sichuan dish. Where's the Sichuan pepper?
I have no idea
It's just what was in my Ken Holm book. I don't even like prawns very much, so I've never tried it.
Never mind that,
I just found this while getting the last odds and sods at the shops. That's tomorrow sorted
I've got some of that.
And an interesting West African chilli fish paste thingy called Shito as well.
Ha
I wonder how that compares with the Thai chilli fish paste thingy, Num Prik.
Shito.
A couple of spoonfuls of it and, as the chap says, it does what it says on the jar. Over nine hedges.
If you want to smear Thai chilli fish paste on your old fella to see if the theory continues to hold water Joe, then be my guest.
"I had num prik after tom yung gai"
Sounds like one of George Michael's tweets, you can get cream for that, etc.
It probably isn't authentic.
Ken Hom is a major proponent of fusion food, or he was when the Hot Wok series was on.
That however is beside the point, because so many of his dishes are delicious. We probably use a greater proportion of recipes from Hot Wok than any other cookbook.
I Declare You Lord Of The Internet
To Dr Yang: you are a gentleman (or lady) of a status beyond measure. I am now completely sorted, prawn-wise.
To everyone else: thank you from the blackened bottom of my wok for your help and suggestions - all very much appreciated.
Whatever else happens in 2010, there will be at least one beacon of good humour, good will and good taste - and that's this website.
Merry Christmas all - have fun.
Calling Dr Yang
Recipe read - prawns cooked - food eaten - congratulations received - done.
And all on your behalf - thank you once again.
Hehe I love seeing happy stories unfold
live online. Just watched a friend, who not long ago gave me a scanner after I asked advice on twitter about what to get, idly speculate (again on twitter) about whether it was seemly for a grown man to want a drumkit - and immediately get offered two, gratis. Happy Christmas, one and all!
Happy to help
Glad it went well.