Yum Cha favourites
Five-spice powder
MAKES 50g PREP TIME 5 MINUTES
2 cinnamon sticks
3 star anise
1 teaspoon Szechuan peppercorns
½ teaspoon fennel seeds
2 cloves
Combine all ingredients in a spice grinder and process until a powder. Store in an airtight container.
Singapore noodles
The dried rice noodles used here are best cooked with very little or no sauce as they tend to absorb liquid and go soggy. Curry powder is not often used in Chinese cooking but it is a delicious addition to this moreish noodle dish.
SERVES 4 TO SHARE PREP AND COOK TIME 20 MINUTES
250g vermicelli noodles
3 tablespoons vegetable oil
1 red onion, finely chopped
1 green capsicum, finely sliced
150g raw medium prawns, peeled and deveined
1 tablespoon curry powder
2 teaspoons light soy sauce
120g bean sprouts Chilli Sauce, to serve (optional, see opposite page for recipe)
Put the noodles in a heatproof bowl. Cover with boiling water and leave to
