AEG PRAWNS WITH CHILLI, GINGER AND GARLIC
Feeds 2-3

The AEG Maxi Sense Hob which responds particularly well to rapid heat changes, is ideal for chinese cooking and will speedily prepare my version of this classic Chinese dish, which has the distinctive flavours of red chillies, garlic, fresh ginger and cashew nuts, rounded off with a delicious soy sauce sweetened with soft light brown cane sugar.

The recipe is also interchangeable; for instance small chicken pieces make an excellent alternative to the prawns and the Sweet Soy sauce makes a great marinade for Spare Ribs.

• 400g/13 oz raw headless king size prawns, peeled and defrosted if frozen
• 2 Pak choi
• 3 tbls peanut oil
• 5cm / 2 inch piece fresh ginger, peeled, sliced and shredded into fine match stick strips
• 3 cloves garlic finely chopped
• 4-5 fresh red chillies, desseeded and sliced into fine 25cm/1 inch strips
• 50g/2oz cashew nuts, salted
• 8 spring onions, cut into 5cm/2in lengths
• 4 tbls soft light brown cane sugar
• 2 tbls tomato ketchup
• 1 tbls dark soy sauce
• 4 tbls Shaoxing wine, or medium sherry

(1) If you are using frozen and defrosted prawns, leave them to drain on kitchen paper.
Meanwhile cut the white parts of the Pak choi into 4cm / 1 1/2in segments and the leaves into 2.5cm/1in pieces and set aside.

(2) Prepare the Sweet Soy Sauce. Mix the last four ingredients together in a small bowl and set aside for 30 minutes to allow the flavours to mingle and the sugar to dissolve.

(3) Heat the oil in the AEG wok over a heat zone set to (12). Add the garlic, ginger and chilli and stir fry for one minute. Turn up the heat to (14). Quickly add the the prawns and cashews and stir-fry 1/2 minute, then reduce the heat to (10). Add the spring onions, stir fry for 1/2 minute, then mix in the white part of the Pac choi. Stir-fry for 1 minute, followed by the Pak choi leaves, stir fry for 1/2 minute then pour over the sauce and stir fry the mixture for a further 2 minutes.

(4) Divide the Hot Sweet Chilli And Garlic Prawns into four portions and serve each portion on a small bed of hot noodles. (see AEG Hot Noodles)

AEG Hot Noodles

• 1 packet fine egg noodles
• 2 tsps sesame sauce
• 2 tbls rich soy sauce

Cook the noodles in boiling water according to the packet. Drain thoroughly in a colander and rinse briefly under a running cold tap. Shake well to get rid of any excess water then toss with the sesame oil. Pour the soy sauce over the centre of the noodles and leave to stand until required. To reheat, cover the colander and place over a pan of simmering hot water to warm them through. Toss again and serve immediately.