4 Place a large, heavy-bottomed, high- sided saucepan or wok over medium-high heat, making sure pan is large enough to fit fish. Heat 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. 5 Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess. 6 Lay fish in hot oil away from you. Fry until golden brown, about 5 to 8 minutes. Do not move fish during this time; check colour only after 5 minutes. Using 2 spatulas, carefully flip fish and cook on other side for 5 to 8 minutes, until golden brown and cooked through; fish should easily flake with a fork. 7 Remove fish from oil and drain for 1 minute on a rack. Transfer to a serving platter and cover with vegetables and sauce. Garnish with green onions and sesame seeds. Serves 4 to 6 HONEY WALNUT PRAWNS 2 tbsp (30 ml) honey ¼ cup (60 ml) walnuts ¼ cup (60 ml) Japanese mayonnaise 3 tbsp (45 ml) sweetened condensed milk 2 tsp (10 ml) fresh lemon juice ¾ tsp (4 ml) salt, divided ¼ cup (60 ml) all-purpose flour 2 tbsp (30 ml) cornstarch ½ cup (125 ml) water, plus more as needed 1 egg 1 lb (450 g) peeled and deveined prawns vegetable oil, for deep-frying 1 tsp (5 ml) toasted sesame seeds, for garnish 2 green onions, thinly sliced, for garnish 1 Preheat oven to 375 F (190 C). Line a baking sheet with parchment. 2 In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside. 3 To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
4 To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside. 5 Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt. 6 In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer. 7 Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate. 8 Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate. 9 Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions. Serves 4 to 6 SAUSAGE & MUSHROOM STICKY RICE
1 In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside. 2 Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute. 3 Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed. 4 Transfer to a serving bowl and garnish with green onions and sesame seeds. Serves 4 to 6 CHILI OIL NOODLES
¼ cup (60 ml) soy sauce 3 tbsp (45 ml) dark soy sauce 3 tbsp (45 ml) Chinese (Chinkiang) black vinegar
2 tsp (10 ml) tomato paste ½ cup (125 ml) vegetable oil 4 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger 2 tbsp (30 ml) red pepper chili flakes 1 tbsp (15 ml) chili powder 1 tsp (5 ml) Szechuan peppercorns
2 tbsp (30 ml) dark soy sauce 2 tbsp (30 ml) oyster sauce 2 tsp (10 ml) soy sauce 2 tsp (10 ml) chicken stock powder 2 tsp (10 ml) sesame oil 1 pinch white pepper 1 pinch salt 1 tbsp (15 ml) vegetable oil ¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped 4 Chinese sausages, diced 8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced 4 green onions, thinly sliced, plus more for garnish 2 tsp (10 ml) Pagoda 8-Year- Old Shaoxing Rice Wine 2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions sesame seeds, for garnish
1 tsp (5 ml) ground cumin 2 tsp (10 ml) sesame seeds 1 tbsp (15 ml) sesame oil
1 × 1 lb (450 g) package dried knife- cut wheat noodles, cooked according to package instructions 1 Thai (bird’s eye) chili, thinly sliced, for garnish fresh cilantro leaves, for garnish 1 In a small bowl, mix soy sauce, dark soy sauce, black vinegar and tomato paste. Set aside. 2 In a small saucepan over medium heat, heat oil until hot (just under smoking point). Remove from heat. Add garlic, ginger, chili flakes, chili powder, peppercorns, cumin and sesame seeds. Mix to combine. Add sesame oil and sauce from step 1 and mix to combine. 3 In a medium mixing bowl, combine noodles and sauce until noodles are well coated, then transfer to a serving platter and garnish with Thai chilies and cilantro. Serves 4 to 6
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