Steamed Eggs, Tofu, Fish and Prawns – a Protein-Rich Recipe

Egg whites, tofu, white fish and prawns – it’s a protein fix! This recipe is inspired by Chinese steamed eggs, which every child with Chinese parents has probably had. I’ve made this many times, and used to make the consistency a lot smoother by increasing the number of eggs used compare to the fish and prawns, for example, but really prefer this firmer version. Also, this is a steamed recipe, and the taste is a lot lighter and more subtle compared to stir-fries and stews, so I really recommend using some Japanese ingredients such as tsuyu soup stock and mirin. Continue reading “Steamed Eggs, Tofu, Fish and Prawns – a Protein-Rich Recipe”


Ken Hom’s Fragrant Prawn Curry Recipe

This week, I had some pre-prepped prawns and mixed seafood left in the fridge, and most of the other ingredients needed in this recipe (such as chopped garlic, chillies, ginger, coriander, madras curry paste, spicy bean paste, soya sauce and Shaoxing rice wine) are all part of my spice cupboard/standard fridge stock, I decided to try this recipe. The recipe is from Ken Hom’s My Kitchen Table: 100 Quick Stir-fry Recipes. You can find the full Fragrant Prawn Curry recipe in Google Books. Continue reading “Ken Hom’s Fragrant Prawn Curry Recipe”


Prawns, Sweet Peas and Strawberries Stir-Fry

There are plenty of delicious sweet recipes with strawberries,  but savoury recipes with strawberries are harder to find, usually in the form of strawberry salads. That’s partly because while other fruits such as apple and pineapple have made the crossover, strawberry changes taste so quickly when cooked. Just 15 seconds in the pan increases how sour it tastes by one fold, it seems! Continue reading “Prawns, Sweet Peas and Strawberries Stir-Fry”

Tiger Prawns with Sweetcorn & Chilli – a recipe from Ching He Huang

It’s going to be the Year of the Rooster in 2 more days,and as food is the main way to celebrate Chinese New Year, we tried out the Emmy-nominated TV chef Ching He Huang‘s tiger prawns, sweetcorn and chilli recipe. It’s a classic stirfry dish – very quick to prepare and cook – and really adds colour to the dinner table! In Ching’s words, “Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.”

The prep time is only 5 minutes, as is the cooking time. It’s Ching’s ethos to use fresh ingredients, but all the fresh tiger prawns were sold out (probably in the scramble to buy prawns for Chinese New Year), and we had some leftover frozen sweetcorn left, so we’re cooking these from frozen, using 100g in total. You’d ideally need to defrost these before use, but when stirfrying, the ingredients such as sweetcorn can be added to the wok frozen – just add an extra minute to the cooking time. Continue reading “Tiger Prawns with Sweetcorn & Chilli – a recipe from Ching He Huang”

Tofu and crab simmer pot (xie huang dou fu) – a simple Chinese recipe

Crab is a popular dish to include when celebrating Chinese New Year, and since it’s only 2 weeks away, we’d like to share this simple tofu and crab simmer pot recipe – it has minimal frying so is a good one to try if you don’t like the smoke from stir frying at home.

This recipe is one of the used traditionally to emulate the rarer and more expensive crab meat (another being imitated crab/sai pang xie), and can be made with duck egg yolk instead of crab meat. However, since crab is easier to buy nowadays, it’s rarely made with just eggs. Continue reading “Tofu and crab simmer pot (xie huang dou fu) – a simple Chinese recipe”