Tasty Chinese dishes

Hot-fried king prawns in Breadcrumbs
By Kenneth Lo

Ingredients:

- 8 uncooked king prawns, peeled and deveined and cut in half down the back.

- 50g seasoned flour, for dusting.

- 3 egg whites.

- Pinck of cornflour.

- 4 tablespoons breadcrumbs.

- 600 ml vegetable oil.

- 6 tablespoons tomato purée.

Method:

1- Dust the king prawns with the seasoned flour.

2- Beat the egg whites lightly, then beat in the cornflour. Coat the prawns thickly with mixture, then dip in breadcrumbs.

3- Heat the vegetable oil in a wok to 180ºC or until cube of bread browns in 30 seconds. Put in the coated prawns and deep-fry for about 3 minutes or until golden brown, then remove from the oil and drain on paper towels.

4- Place the prawns on a warm serving dish and use the tomato purée as a dip.

Pekin sliced chicken omelettes in garlic and onion sauce
By Kenneth Lo

Ingredients:

- 3 chickens breasts, skinned and each cut into 4 slices.

- 1 teaspoon salt.

- Pinch of freshly ground white pepper.

- 2 eggs beaten.

- 3 tablespoons vegetable oil.

- 2 garlic cloves, thinly sliced.

- 2 spring onions, finely chopped.

- 4 tablespoons, chicken stock.

- 2 tablespoons wine vinegar.

- Pinch of MSG (Monosodium glutamate). 

Method:

1- Rub the chicken slices witha pinch of salt and pepper, then turn in the beaten eggs until well coated.

2- Heat the oil in a wok until smoking, then add the chicken pieces one by one. Reduce the heat until low and fry for 1minute and 30 seconds, then turn the slices over to cook on the other side. After  30 seconds, sprinkle on the garlic, spring onions, chicken stock, remaining salt, vinegar and MSG. Leave to shimmer for 2 minutes.

3- Remove the chicken slices and cut if liked into smaller pieces. Place on a heated serving dish and  pour the sauce over the chicken.

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