FRIDAY is Chinese New Year. Mark the occasion with a homemade banquet instead of ordering in a takeaway.
Here are three tasty fakeaway recipes that are easy to make too.
92p per serving
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- 6 slices white bread
- 200g raw king prawns, finely chopped to a mince
- 40g sesame seeds
- 2 tsp cornflour
- ½ tsp Chinese five-spice
- 4g sunflower oil
- 10g ginger, peeled and grated
- 1 egg, separated
- For the dip:
- 30g soy sauce
- 20g honey
- 10g vinegar
- Preheat the oven to 170C/fan 150C/gas 3.
- Blend the prawns with the cornflour, beaten egg white, ginger and five-spice with a touch of salt.
- Spread the minced prawns over the bread, then dip each slice in beaten egg yolk.
- Tip 10g of sesame seeds on to a plate and press a slice of bread into the seeds to coat.
- Tip out more seeds and repeat until each slice of the toast is coated.
- Heat the oil in a frying pan.
- Place the prawn toast face-down in the pan and cook until golden brown on each side, turning after 2-3 minutes.
- Once cooked, place into the oven and warm for a further 5-10 minutes while you fry the rest of the slices.
- Meanwhile, make the dressing by combining all the ingredients in a bowl.
- Cut the toasts into quarters and serve with the dip.
TIP: Serve with a crisp salad for a great light lunch.
Pork loin in BBQ sauce
90p per person
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- 550g pork loin
- 60g tomato puree
- 50g light brown sugar
- 1 apple, grated
- 2 tsp smoked paprika (1 for BBQ sauce and 1 for dry rub)
- ½ tsp chilli powder
- ½ tsp cumin
- ½ tsp Cajun spice
- 2 tsp Worcestershire sauce
- 50g vinegar
- Pinch of salt
- 2g sugar
- Cut the pork into slices.
- Dust with 1 tsp of paprika, the chilli powder, cumin and Cajun spice.
- To make the BBQ sauce, add the sugar to a pan and caramelise by cooking down to a syrup.
- Then add the vinegar to help dissolve the sugar and cook out before adding the tomato puree.
- Add the Worcestershire sauce, plus 1 or 2 tbsp water, add salt to taste and cook down to a sticky sauce.
- Put the coated pork in a pan and slowly add the BBQ sauce as you cook, building up to a sticky coating.
- OR you can cook the pork in the oven instead.
- This way, wrap the meat with the prepared sauce inside a parcel of tin foil. Cook at 180C/fan 160C/gas 4 for 25-30 minutes.
- Garnish with finely chopped spring onions and serve with boiled rice, or with our special fried rice recipe.
Special fried rice
27p per serving
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- 300g rice (basmati or long grain)
- 2 tsp vegetable oil
- 2 eggs, beaten
- 75g peas, defrosted or canned and drained
- 75g sweetcorn, canned
- 2 tbsp light soy sauce
- 30g cashew nuts
- 4 spring onions, finely chopped
- 1 tbsp coriander, chopped
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- Cook the rice according to the pack instructions.
- Heat a wok over a high heat.
- Add the oil before pouring in the eggs.
- Use a spatula or spoon to gently break up the eggs as they set.
- Once the eggs have started to set, tip in the cooked rice, peas and sweetcorn.
- Stir and heat through.
- Pour over the soy sauce and stir again.
- Finally, stir through the nuts, spring onions and coriander.
TIP: For extra freshness, add chopped sugar snap peas.
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Celebrate Chinese New Year with these delicious but simple fakeaway recipes have 759 words, post on www.thesun.co.uk at March 10, 2021. This is cached page on Talk Vietnam. If you want remove this page, please contact us.