Chinese at Home

Marinated chicken skewers recipe

Flavoured with honey, garlic and soy, these tasty skewers can be baked or barbecued.

“Don’t limit this chicken to barbecues and picnics,” says chef Kwoklyn Wan. “These tasty skewers make a great starter dish or easy snack, eaten straight from the stick or eased away and stuffed into a fresh wrap with a mound of salad and dollop of mayo!”

Marinated chicken skewers recipe

Ingredients:

(serves 4)

340g chicken breast, cut into 3cm cubes

80ml honey

3 garlic cloves, finely chopped or grated

Juice of 1 lemon

250ml light soy sauce

Method:

1. If you are using wooden or bamboo skewers, soak them in water for at least one hour before using.

2. Put all of the ingredients into a large bowl and mix well, making sure the chicken is well coated. Cover and allow to marinate for at least two hours.

3. Preheat the oven to 180°C (350°F). Thread three cubes of chicken on to each skewer, then place on a foil-lined baking tray. I’d recommend two skewers per person. Once all of the chicken has been threaded on to your skewers, spoon over the remaining marinade. Bake in the oven for 40 minutes, basting and turning the skewers every 15 minutes.

4. Once you are happy that the chicken is cooked through, transfer to a serving plate. These are best eaten warm but are also tasty as a cold snack or filling for baguettes, wraps or pittas.

Cantonese garlic king prawns recipe

Juicy prawns are bathed in a rich buttery sauce in this classic Chinese dish.

Kwoklyn Wan says the smell of this prawns dish brings back memories of his childhood, and the Chinese restaurant his parents owned in Leicester.

“I think it’s the amazing combination of garlic and butter being cooked together that always tickled my nose and made my mouth water.”

Shell-on Cantonese garlic king prawns recipe

Ingredients:

(serves 2)

16 large raw king prawns (jumbo shrimp), left whole and unpeeled

1 medium white onion, finely diced

5 garlic cloves, finely chopped or grated

1 green pepper, finely diced

4tbsp salted butter

2tbsp vegetable oil

1tsp sugar

1⁄2tsp salt

1⁄4tsp white pepper

Method:

1. Carefully cut a slit along the back of each prawn and remove the digestive tract. Rinse under cold water, drain and set to one side.

2. Place your wok over a medium-high heat. Once hot, add the oil and swirl around the pan to warm, then add the diced onion and fry for 30 seconds, followed by the garlic; continue to fry for 20 seconds. Next add the green pepper and after 30 seconds add the drained whole king prawns. Continue stir-frying for two minutes, by which time the prawns should have started to turn pink.

3. Add the butter and evenly sprinkle in the sugar, salt and pepper. Mix well and fry for a further two to three minutes until the prawns are cooked through. Serve and enjoy.

Aubergine fritters recipe with hoisin dip

Crunchy on the outside, soft on the inside – these satisfying slices are great on their own or as a side dish.

“My juicy and crispy aubergine fritters make a perfect late-night snack,” says Cantonese cookery guru Kwoklyn Wan.

“Curl up on the sofa, pop on your favourite film and scoff away – sounds like heaven to me!”

Aubergine fritters recipe with hoisin dip

Ingredients:

(serves 2 – 4)

180g plain flour

¼tsp baking powder

600ml sparkling water

1 large aubergine

cut into 5mm slices

4tbsp hoisin sauce

500ml vegetable oil

½tsp salt

Method:

1. Pour the oil into a large saucepan and heat to 175°C (350°F).

2. In a large bowl, combine the flour, baking powder and salt. Add the sparkling water and use a fork to mix together. It is perfectly fine to have small lumps of flour in your mixture; it’s more important not to overwork the mixture as this will build up the gluten in the flour and make your batter doughy.

3. One slice at a time, dip the aubergine into the batter and then carefully lower into the oil. Fry in small batches for three to five minutes, turning occasionally for even cooking and colour. Drain on kitchen paper and serve hot with hoisin sauce for dipping.

Chinese Takeaway In 5 by Kwoklyn Wan, photography by Sam Folan, is published by Quadrille, priced £15.

By Katie Wright, PA