Ching He Huang/Chinese Food In Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Two Yorkshire estate agents experiment with groundnut and sesame oil. Ching cooks crispy king prawns in a sweet-and-sour sauce, Taiwanese three-cup chicken and spicy pork and prawn wontons. It is then the turn of her two proteges to recreate the recipes for their friends and family. Sichuan-style sweet and sour prawns Serves 2 Prep time: 10 minutes Cook in: 8 minutes Ketchup may not be a gourmet ingredient, but it contains lycopene, which is good for you, and here it provides a delicious sweetness and great colour, while the Sichuan peppercorns provide the numbing spicy heat. INGREDIENTS 1 egg 100g/31/2oz potato flour or cornflour 2 tablespoons water 600ml/1 pint groundnut oil plus 1 tablespoon 12 large raw tiger prawns, head and shell off, tail on, and deveined 1 tablespoon Sichuan peppercorns 5 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and grated 2 medium red chillies, deseeded and finely chopped 1 tablespoon lime juice 2 spring onions, chopped at an angle into 2.5cm/1 inch long pieces 1 small handful of fresh coriander, finely chopped steamed jasmine rice and deep-fried vegetables (optional; see Ching's Tip) to serve For the sauce 200ml/7fl oz hot water 5 tablespoons tomato ketchup 1 tablespoon soft brown sugar 1 tablespoon light soy sauce 2 teaspoons cornflour METHOD • Put all the ingredients for the sauce into a bowl and stir to combine...
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