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12 months ago
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Some people remember football games, school trips or favourite songs when they think about their earliest memories. I don’t! Mealtimes have always been the main link tomy childhood: tables overflowing with delicious food, pack-ups prepared by Momma Wan filled with Chinese surprises, or distinctive flavours that signified a celebration. This dish of deep-fried, paper-bagged chicken and prawns is so embedded in my memories, even the idea of eating it now makes me feel like I’m ten years old again. Dad would prepare this in the restaurant at Chinese New Year. Our customers would ‘oooh’ and ‘ahhh’ as we placed plates full of wrapped-up presents in front of them as if it was Christmas morning. It was wonderful to watch them unwrap the parcels, which looked just like the picture opposite. My version of this very
special dish has been baked in the oven – much easier to achieve at home, and much healthier too.
GOK COOKS CHINESE by Gok Wan, is out 10th May in Hardback by Penguin/Michael Joseph, £20. The book is the official tie-in to Gok’s TV cookery series on Channel 4 which began on 21st May.
Crafts
Extract from
Gok Cooks Chinese by Gok Wan
Published by Penguin
Not only is Gok Wan one of the UK's top fashion stylists, but he can cook too! Gok's fantastic new book, "Gok Cooks Chinese", contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. His love and passion for Chinese food and cooking techniques shine through from every page. From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls 'happiness in a bowl') to Perfect Fried Rice ...
© 2013 Gok Wan / Penguin · Reproduced with permission.Recipe
Ingredients
- 4 boneless Chicken thighs, skin removed
- 4 raw king Prawns , de-veined and peeled, but tails still attached
- 3cm piece of fresh Ginger , bruised
- 3 cloves of Garlic , halved and bruised
- 4 Spring Onion s, halved and bruised
- 0.5 a fresh red Chillies , finely chopped
- 1 tbsp –2 tablespoons Fish Sauce
- 1 tbsp –2 tablespoons light Soy Sauce
- 1 tbsp Shaoxing Rice Wine or dry sherry
- 0.5 tbsp –1 tablespoon Sesame Oil , to taste
- 0.5 tbsp –1 tablespoon Groundnut Oil
- Salt and ground white pepper
- For the sauce :
- 2 tbsp Fish Sauce
- 2 tbsp light Soy Sauce
- 2 tbsp Shaoxing Rice Wine or dry sherry
- 1 tbsp dark Soy Sauce
- 4 tbsp runny Honey
- 0.25 of a fresh red Chillies , deseeded and chopped
- Lemon wedges, to serve
- Project Cost
- Reasonably Priced
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1
Mix the chicken, prawns, ginger, garlic, spring onions, chilli, fish sauce, soy sauce, Shaoxing rice wine and groundnut and sesame oils in a bowl or large freezer bag. Season with salt and pepper, mix well to ensure that the chicken and prawns are covered in the marinade, and put in the fridge to marinate for 45 minutes.
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2
When you are ready to cook, preheat the oven to 200°C/400°/gas 6. Cut 4 rectangles of baking or parchment paper so that each piece is just larger than a sheet of A4 paper. Place 1 prawn and a couple of pieces of spring onion inside each chicken thigh, and wrap the thigh around the prawn. Season with salt and pepper and draw the sides of the paper up. Add a spoonful of marinade to each parcel and then fold the sides over on each other, rolling the edges together and seal by
stapling or using paperclips. Place the parcels on an oven tray and bake for 15 minutes. -
3
Pour any remaining marinade into a wok over a medium heat. Add the ingredients for the sauce, omitting the chilli, and bring to a simmer, stirring to melt the honey. Add the chilli to taste. When the sauce has thickened enough to coat the back of a spoon, remove and pour into a small bowl to serve.
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4
Remove the baking tray from the oven and serve the parcels for your guests to open themselves, with the sauce to pour over.
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