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Starters

Skewered Sweet and Sour BBQ Prawns

This is a good way to serve whole fresh prawns. Skewer the whole prawn from tail to head, coat in sauce and cook quickly. Serve with fresh lime which will also help to clean sticky fingers.

Vegetarian Spring Rolls

Some supermarkets sell spring roll wrappers. If you cannot get hold of them use filo pastry instead. For a different flavour, replace spring onions with 10g of chopped coriander.

Wonton Soup

Wonton, small Chinese dumplings, are served in a light broth, sometimes as a side dish or part of the main meal. They contain minced pork or a mixture of minced pork and fresh prawns. Wonton pastry is available in the chilled and frozen sections of all Wing Yip supermarkets. Do be aware that the wontons … Continued

Hot and Sour Soup

This soup is popular because it has so many different flavours – pepper hot, slightly sweet and savoury. Our version uses Wing Yip’s Spicy Szechuan Sauce.

Egg Fried Rice

Rice is an important part of a Chinese meal as it provides the ‘bulk’ necessary to a full meal. Ideally, use day old rice (remember to keep it refrigerated). If that is not possible, ensure the rice is cold.

Fish Congee

Fish such as cod, haddock and tilapia work well for this dish, alternatively you could use salmon for a slightly richer dish. Drizzle over more light soy sauce or sesame oil to adjust the seasoning to your taste.

Pork and Prawn Wonton

Wonton have been enjoyed by the Chinese for centuries and each region has their own version. The pork filling is very typical but they also work great with other meats such as chicken mince or even vegetables. Have these on their own dipped in a little bit of light soy sauce, or add them to … Continued

Hoisin Duck Wraps

This is a good way to use up left over take away roast duck. Tortilla wraps are now sold in most supermarkets. A nice lighter option full of oriental flavour. Alternatively, traditional pastry pancakes are available from Wing Yip stores in frozen form

Mussels with Chilli and Black Bean Sauce

Clean mussels by scrubbing in plenty of cold water, pulling off the “beards” and removing any barnacles. Discard any open mussels, especially if they don’t close when tapped. Provide finger bowls, plenty of paper napkins and an empty bowl for the shells.