PREPARATION TIME 10 MINS
COOKING TIME 1 HOUR 10 MINS
There is so little wastage when cooking Chinese food – if making a king prawn dish like this one, all the shells and prawn heads can be used to make a delicious stock. When you’ve shelled the prawns – I always wear a pair of rubber gloves when I’m preparing this dish, as I can’t stand the smell of prawns on my hands – pile the shells, tails and heads into a pan of boiling water, add some garlic and smashed ginger
and you have a gorgeous and tasty stock. Use this stock to add flavour and balance to any dish, be it meat, fish or vegetables. This is how cooking should be – free! As Poppa
Wan always says, ‘No waste it . . . it add fravor, innit!’
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.
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.
For the stock, place the ginger, garlic and prawn shells and heads into a wok or saucepan. Cover with water and bring to the boil. Once boiling reduce the heat and gently simmer for up to 1 hour (although 10–15 minutes is fine). Drain the liquid through a sieve lined with muslin before using, discarding the spices, shells and heads.
Heat the oil in a wok over a high heat. Add the ginger, garlic and spring onions (both green and white parts) and cook for a minute or until the garlic has softened and the ginger is aromatic. Add the prawns and cook for a further minute, then add the celery and ¾ of the chilli.
Once the prawns start to turn pink, add 4 tablespoons of stock (the rest of the stock can be used in other recipes) and season with salt and pepper. Add the Shaoxing rice wine, soy sauce and fish sauce. Taste, and if the mixture is too salty, add a pinch of sugar. Add the cashews and dot in ½–1 teaspoon of the cornflour mix to slightly thicken the dish.
Serve the prawns sprinkled with the remaining chopped chilli and a drizzle of sesame oil. If you like, you can use a large savoy cabbage leaf as a bowl.