Go Chinese for the monkey year

Bring China to your home with these lip smacking Chinese dishes

Corn fritter

Ingredients

• Sweet corn kernels (frozen) 200 gram
• Refine flour 50 gram
• Rice flour 30 gram
• Saltto taste
• Red curry paste
• Kaffir lime leaf julienne 20 gram
• Oil - for deep frying
• Sweet chilli sauce

Method

• Place the corn in pot and cook for 4 minutes add a little bit water. Stir in between
• Mix cooked corn (cooled down)with both flours, salt , red curry paste and kaffir lime leaf Adjust flour r to get the consistency right
• Heat oil in a deep fryer, wet your hands with little oil, make patties and drop carefully in the hot oil. The flame should be medium when you drop the fritters.
• Cook on both sides for 3-5 minutes in medium flame, Cook until its golden in colour, drain over paper towels
• Serve with sweet chilli sauce

Kung pao chicken

Ingredients

• Boneless chicken thighs, cut into cubes, marinated with salt pepper and corn flour 150 gram
• Vegetable oil 150 ml
• Chinese dried red chilli 8
• Sichuan peppercorns 1 tsp
• Clove garlic chopped 4
• Fresh ginger chopped 50 gram spring onion, white parts thinly sliced, green parts set aside cut into 1 inch strips 3
• Unsalted dry-roasted cashew nut 1/3 cup
• Onion cut into cube 50 gram
• Colour bell pepper 3 (60 gram )
• Dark soya sauce (50 ml)
• Light soya sauce (50 ml)
• Oyster sauce 50 ml
• Chilli paste 30 gram
• Chicken stock 100 ml

Method

• Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
• Heat the oil in a wok on medium heat. Deep fried chicken 80% cook
• Add the garlic ginger choppedand Szechuan pepper to the wok and turn the heat to medium highthen stir until garlic and ginger turn to brown colour.
• Slowly add all the sauce a tablespoon at a time
• Add chicken stock and stir well
• Add chicken, onion and bell pepper stir well
• Once the chicken is done 100% cooked, add the green parts of the spring onion, dried chilli and cashew nuts. Cook for a minute or two longer.
• Serve immediately.