DRESSED WITH AN INTENSELY FLAVOURED GINGER DRESSING, JULIENNED POTATO ADDS A SUBSTANTIAL VEGETARIAN NOTE TO THIS FRAGRANT DISH WHILE STILL KEEPING IT LIGHT
PRAWN FRIED RICE
SERVES 4
12 green king prawns, peeled, deveined
⅓ cup (80ml) vegetable oil
6 free-range eggs, lightly beaten
2 celery stalks, finely diced
1 tbs finely chopped ginger
4 cups cold leftover rice
2 tbs Chinese rice wine (shaohsing)
2 tbs organic tamari
4-5 finely sliced long green shallots (approx. 1 cup)
1 long red chilli, finely chopped, to serve
Roughly chop prawn meat and set aside.
Heat half the oil in a wok over high heat until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette and drain on paper towel.
Heat remaining 2 tbs oil in hot wok and stir-fry prawn meat, celery and ginger for 30 seconds. Add rice, shaohsing, tamari and omelette and stir-fry for about 1 minute, using a spatula to break up the egg into smaller pieces. Add the long green shallot and 2 tsp salt flakes, and stir-fry for a further minute or until well combined and rice is heated through.
Transfer to a platter and top with chilli to serve.
ROASTED MUSHROOM BROTH WITH MUSHROOM DUMPLINGS
SERVES 4
500g (about 4) large field mushrooms1 onion6 unpeeled garlic cloves½ tsp freshly ground black pepper100ml extra virgin olive oil30g ginger, finely chopped2 bay leavesPinch chilli flakes1 star anise (optional)24 fresh wonton wrappers1 bunch Chinese broccoli, leaves tornKimchi and sesame oil, to serve
