Tomorrow marks the official start of celebrations for Chinese New Year, and if we ever needed an excuse to gorge on Chinese food then this is it! The celebrations do in-fact continue until the 15th February, which gives you plenty of chances to try out some of the delicious recipes featured on this site.
This year is the year of the Rooster, the 10th animal in the Chinese zodiac. It’s likely, that if you live in the UK you’ll have only eaten rooster if you’ve become frustrated with being woken up at the crack of dawn and done something about it (that’s actually talking from experience). So take my word for it when I say that the Rooster is better off celebrated than eaten!
If you enjoy a good celebration, this weekend is going to be a big one, especially in London, where thousands of people are expected to descend on China Town for the annual parade, entertainment, music and food galore! If you don’t fancy the hustle of bustle or the hour-long queues for a seated meal, then you can always host your own party. Just follow my simple steps below and it’s sure to be an occasion to remember:
– Decorate – we’re talking paper lanterns, banners (lots of red), dragons, and tea lights. For ideas of homemade decorations just check out Pintrest, which is always full of inspiration.
– Cook an awesome dinner – If you have ever visited a Chinese restaurant with friends or family the likelihood is that you went for one of their set-menus, so that you can share multiple different dishes and gorge on as much food as possible. With this in mind I have put together my own set menu for you, with recipes I am sure you will all love as much as the real deal!!……
o King Prawn Stir Fry with Bean Sprouts and Cashews. (check out the recipe for this below).
– Give out red envelopes to pass on best wishes (and it helps if you fill these with a little money).
– Set off firecrackers – to say “Goodbye Old Year; Welcome New Year”.
However you choose to celebrate over the next few weeks, I’m gonna leave you with a new ‘must try recipe’ that will get any celebration off with a bang!….
King Prawn Stir Fry with Bean Sprouts and Cashews
For the sauce
– 1 red chilli – finely sliced
– 3 cloves garlic
– Juice 1 lime
– 3 tbsp fish sauce
– 1 tbsp sugar
– 200g king prawns
For the Stir Fry
– 1 red pepper – deseeded and finely sliced
– 50g tenderstem broccoli – halved
– 50g asparagus – halved
– 2 baby courgettes – sliced
– 80g water chestnut
– 1 tbsp oil
– 1 tbsp sesame oil
– 1 handful beansprouts
– 1 pack egg noodles
– 2 tbsp light soy sauce
– 1 tbsp fish sauce
– Juice 1Ž2 lime
– 35g cashews – toasted
Blend together the ingredients for the sauce until smooth and marinate the king prawns in the juice for 20-30 minutes.
Heat both sorts of oil in a wok or large frying pan and fry for pepper, tenderstem, asparagus and courgettes for a few minutes until softened slightly.
Add the water chestnuts, beansprouts, soy sauce, fish sauce and lime juice to the pan and bring the mixture to the boil.
Stir in the noodles and the prawns and cook until the prawns have just turned pink.
Divide your stir fry between 2 plates and top with the toasted cashews before devouring.
– Calories – 668
– Fat – 24g
– Carbs – 81g
– Sugars – 25g
– Protein – 33g