TEMPURA PRAWNS, AUBERGINE & OYSTERS. PRAWN & PORK GOYZA STUFFED DUMPLINGS. ROASTED 5 SPICED CRISPY DUCK. SCALLOP & GINGER STIR FRY

GORGEOUS

ICED TEMPURA BATTER

TEMPURA OYSTERS, AUBERGINES & PRAWNS
Ice cold soda water or beer
Tempura flour mix (follow instructions)
Aubergine sliced in discs 1/2 inch thick, seasoned
Fresh oysters shucked
Fresh raw prawns shell off tail on
Nut oil for frying

To make the tempura batter place the flour mix in a bowl and add the iced cold soda water or beer, using chopsticks mix roughly, you want floury lumps left.   Heat the oil for frying to 180-190 degrees and dip your raw oysters, raw sliced aubergine or prawns one at a time into the tempura and gently drop into the hot oil, fry till light golden colour, rest on paper roll to drain of excess oil and serve with dipping sauces.

GYOZA DUMPLING INGREDIENTS
10 large fresh prawns
250g minced pork belly, rind off
1 stick of lemon grass fine diced
2 red chillies diced
1 tsp grated ginger
2 tbsp chopped coriander
1 tsp soy sauce
1 lime juiced
2 cloves garlic grated
1 pinch szechuan pepper
1 tbsp toasted sesame seeds

10 gyoza or dim sum skins
Dash of nut oil
To make the filling, finely diced the prawns, lemongrass, chillies, coriander, grate the ginger and garlic, mix all ingredients well into the pork mince, add the soy sauce and lemon juice, and season to taste with the szechuan pepper, sesame seeds & salt.  If you want to test the seasoning, make a mini pattie and pan fry, taste and adjust the mix if necessary.  Take the gyoza skin run a wet finger round half the edge,  in the centre place approx a tablespoon of the filling and fold in half, gently press the edges together.  To cook have a steam up to temperature, line with ice gem or cabbage leaves, this is to stop the gyoza's sticking the the steamer and cook for approx 5 minutes, take out and finish off in a non stick frying pan, with a rub of nut oil, brown one side only of the gyoza dumpling, this adds great texture and a extra hint of flavour, serve with dipping sauces.

SLOW ROASTED 5 SPICED DUCK
2 tbsp five spice
1 duck ready for roasting
1 pack of Chinese duck roasting rub
1 tbsp oil
6 tbsp hoi sin dipping sauce

Pre heat the oven to 200 degrees, rub the duck with the oil first and then with the Chinese roasting rub all over, and then the five spice, sprinkle some in the cavity of the duck too.   Place in a deep roasting oven in the oven for 15 minutes and then turn down the temperature to 150 degrees, add approx 200ml water to the tin, cover well with foil & cook for a further 1hr 30minutes, or until the meat is falling off the bone.  Take out and cover with foil and leave to rest.  This is now ready to pull apart and serve with a hoi sin dipping sauce

SCALLOP STIR FRY
10 fresh scallops, roe removed (personal)
1 stick lemon grass fine sliced
1 inch fresh ginger fine sliced
2 spring onions Juline
1 red chilli fine sliced
1 carrot Juline
1/2 red pepper Juline
1 tin bamboo shoots Juline
1 tbsp nut oil
1 tbsp fish sauce
Drizzle of toasted sesame oil

Prepare all the ingredients ready to cook with, heat the oil in a wok and throw in the lemon grass, ginger, carrot & bamboo shoots, stir fry for 1 minute add the scallops & fish sauce, stir fry for a few minutes until cooked sprinkle in the red pepper, chilli & spring onions, take off the heat and drizzle over the sesame oil.

JASMINE RICE
Soak one cup of rice in cold water for 15 minutes, rinse well and add to a saucepan with 2 cups of water and a knob of butter, do not stir, bring to a simmer, put the lid on and cook for 6 minutes.  Take off the heat, add another knob of butter and put the lid back on quickly and leave for 10 minutes, this will give you fabulous fluffy rice, fluff up with a fork to serve.

SOY SESAME DIPPING SAUCE
50ml soy sauce
3 dashes of sesame oil
1 dash mirin

WASABI SOY SAKE DIPPING SAUCE
1 pea size wasabi
50ml soy sauce
50ml sake

SWEET KENJAP MANTIS DIPPING SAUCE
15ml rice wine vinegar
50ml kenjap soy sauce
10ml light soy sauce