Goat Milk

Nothing beats homemade prawn toast: crispy, nutty and full of flavour. This recipe is a real crowd-pleaser – ideal to kick off a Lunar New Year feast.

This crunchy sesame prawn toast, packed full with prawn, chestnuts and minced pork these crispy bites will leave you wanting more.

This recipe takes 10 mins Preparation time, 20 mins Cooking time. Serves Makes 30 pieces

Ingredients:

For the prawn paste

• 450g raw prawns, peeled
• ½ x 225g tin water chestnuts, finely chopped
• 100g minced pork
• 1 egg white
• ½ bunch spring onions, white parts, finely chopped
• 1tbsp grated root ginger
• 2tsp light soy sauce
• 2 tsp sugar
• 2 tsp sesame oil

For the toast

• 10 thin slices slightly stale white bread
• 3 tbsp white sesame seeds
• 450ml groundnut or vegetable oil
• Spicy hoisin chicken baked dumplings recipe

Directions:

• Roughly chop the prawns and then mince to a paste. Put in a large bowl and combine with the pork and remaining paste ingredients.
• To prepare the toast, remove the crusts from the bread and cut each slice into 3 rectangles. spread with a thick layer of the prawn mixture and sprinkle with sesame seeds.
• Heat the oil in a deep-fat fryer or wok. Using a slotted spoon, carefully lower 2-3 toasts at a time, paste-side down, into the hot oil. Deep-fry for 2-3 mins, then carefully turn and fry for a further 2 mins, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining toasts and serve with soy sauce to dip.

Kung Hei Fat Choy! Cooking authentic food for the new year celebrations is easy with this simple Lunar New Year recipe.

‘As Chinese New Year unfolds, it’s customary to serve dumplings – symbols of wealth and prosperity. Their golden crescent shape resembles ancient Chinese gold ingots, promising fortune for the year ahead.’

This recipe takes 50 mins Preparation, Cooking plus cooling. Serves Makes 24

Ingredients:

• 2 x 320g packs readyrolled puff pastry
• 1 medium egg
• 2 tbsp sesame seeds

For the filling

• ½ tbsp vegetable oil
• 1 small onion, finely diced
• 2 garlic cloves, crushed
• 2 spring onions, finely chopped
• 350g chicken thigh fillets, finely diced
• 2 tsp crushed chillies
• 1 tbsp oyster sauce
• 2 tsp reduced-salt soy sauce
• 1 tbsp granulated sugar
• 3 tbsp hoisin sauce, plus extra to serve (optional)
• 1 tbsp cornflour

Directions:

• For the filling, heat the oil in a wok over a medium heat and fry the onion for 6-8 mins. Add the garlic and spring onions and fry for 1-2 mins until fragrant. Add the chicken; fry for 3-4 mins until cooked through.
• Stir in the rest of the filling ingredients, cook for 1 more min, then transfer to a bowl or tray to cool for 5 mins. Preheat the oven to gas 7, 220°C, fan 200°
• Unroll the pastry on its paper, then use an 8cm round cutter to cut out discs – you should get 12 per pastry sheet. Spoon 1 heaped tsp filling into the centre of each disc then pull up the sides, pinching the pastry to seal. Repeat with the remaining pastry.
• Whisk the egg with 1 tbsp water in a small bowl. Arrange the dumplings on a lined baking sheet, brush with the eggwash, then sprinkle with sesame seeds. Bake for 15 mins or until puff ed and golden. Set aside for 5-10 mins to cool slightly. Serve with extra hoisin sauce for dipping, if you like.

*Tip: Any leftover filling can be kept, covered, in the fridge for 1 week: add to fried rice or chow mein.