Sample recipe
Chinese Tiger Prawn and Mangetout Salad

• 600 g/1 lb 5 oz tiger prawns, shelled and de-veined
• 1 tbsp vegetable oil
• 140 g/ 5 oz mangetout
• 3 tbsp chopped fresh coriander, leaves and tender stems only

• 90 ml/3 fl oz rice wine vinegar
• 4 tsp caster sugar
• 2 tbsp light soy sauce
• 2 red chilies, de-seeded and finely chopped
• 1 large clove garlic, crushed
• 4 spring onions, finely chopped
• 90 ml/3 fl oz vegetable oil

1. To make the dressing, heat the rice wine vinegar and caster sugar until the sugar dissolves.  Stir in the other ingredients and then leave to cool.
2. Sauté the tiger prawns in the oil over a medium-high heat for 2 to 3 minutes.  They are done when they turn pink and curl up.  Add the cooked tiger prawns to the dressing.
3. Blanch the mangetout in a large saucepan of boiling salted water for 1 minute.  Drain well in a sieve, then briefly hold the sieve under cold running water to stop the cooking.  Dry the mangetout on kitchen paper and add to the dressing.
4. Stir the coriander into the dressing and chill the salad until required.

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