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Forget French and Italian food this year. With Valentine's Day falling on the same day as Chinese New Year, Harry Yeung, head chef at the famous Yang Sing restaurant, shows you how to wok your way into your valentine's heart. Photographs by Joe Gardner.
Sweet Hearts
Succulent stir-fried king prawns, sugar snaps & baby bamboo shoots nestled in prawn toast hearts.
INGREDIENTS:
Prawn toast hearts
2 slices medium white bread
6oz king prawn
Pinch of salt
Pinch of white pepper
2oz sesame seeds
1 egg (use of egg white)
Stir-fried king prawns, sugar snaps & baby bamboo shoots
8oz king prawn in shell
4oz sugar snap peas
4oz tinned baby bamboo shoots
0.5 oz chopped ginger
0.5 oz chopped fresh garlic
1oz chopped spring onion
1oz straw mushrooms
1oz sliced carrot
Pinch of salt
Pinch of white pepper
Chicken/veg stock powder
10 fl oz chicken/veg stock
Pinch of potato starch
Pinch of yellow rock sugar
0.5 tsp dark soy sauce
0.5 tsp oyster sauce
2 drops sesame oil
METHOD:
Preparing prawn toast hearts
1. Cut heart-shaped pieces of bread freehand or with a pastry cutter (approx 2" in diameter).
2. Mince the prawns.
3. Add a pinch of salt, a pinch of white pepper and mix well.
4. Add of the egg white and mix (the mixture is now gooey).
5. Spread a thin layer of the mixture on each heart shape.
6. Turn over each piece of bread and dip into sesame seeds so that the prawn mixture is coated.
7. Leave the coated hearts on a plate until the rest of the dish is prepared.
Preparing baby bamboo shoots
1. Add water to the wok and boil.
2. Add the baby bamboo shoots to the boiling water and blanch for approximately two minutes.
3. Drain.
4. Use the flat of a knife to press each baby bamboo shoot until it 'opens'.
5. Stir fry the bamboo shoots in hot oil to dry out any juices (approx. 2 minutes).
6. Drain the oil from the wok.
7. Add the 6 fl oz chicken/veg stock, rock or brown sugar, dark soy sauce and oyster sauce.
8. Stew in the wok until all the liquid has been absorbed into the bamboo shoots.
9. Add the sesame oil.
10. Put the baby bamboo shoots to one side.
Preparing king prawns & sugar snap peas
1. Remove the shell from the prawns.
2. Open the back of the prawns and take out the vein.
3. Peel the sugar snap peas on both sides to remove the 'string'.
4. Add 4 fl oz of chicken/veg stock to the wok with a pinch of salt and a pinch of chicken/veg stock powder and bring to the boil.
5. Add the sugar snaps and blanch for 2-2 minutes.
6. Drain the sugar snaps and place on one side.
7. Add water to the wok and bring to the boil.
8. Add the king prawns and blanch for 2 - 2 minutes.
9. Drain off the water from the wok and place the prawns on one side.
10. Re-heat the wok. Add oil and quick fry the king prawns for 1 - 1 minutes.
11. Drain the prawns and remove from the wok.
12. Re-heat the wok and add the ginger, garlic, straw mushrooms, carrot and sugar snap peas.
13. Stir fry for minute.
14. Add the king prawns, baby bamboo shoots, a pinch of salt, a pinch of chicken/veg powder, a tablespoon of chicken/veg stock and the spring onion. Stir fry for 1 minute.
15. Thicken with a pinch of potato starch mixed with water.
16. Place on serving plate.
17. Deep fry the prawn toast hearts and use around the plate as decoration.
Share and enjoy!
