A Taste of Tiger Prawn with Sweetcorn and Chilli from Ching He Huang

Gung Hay Fat Choy!  With Chinese New Year on January 28th it is the perfect opportunity to sample a range of Chinese delicacies and treats. 2017 is The Year of the Rooster  and it will be a powerful one,  a year dominated by the orientation towards progress, honour and integrity, when people will learn to temper their ardour. It will also have its challenges requiring quick wit and practical solutions.  TV chef and cookbook author Ching He Huang, says it’s good to know that in a Rooster Year, all of the Chinese animals can reap great rewards by tapping into the rooster traits of loyalty, commitment, hard work and  family values.  Ching’s delicious and auspicious New Year food is full of Eastern promise with recipes which honour Chinese New Year traditions, but also bring a fresh and healthier taste to the festive table.

‘Food and fortune are closely linked at  Chinese New Year and huge amounts of food are bought, prepared and eaten to bring good fortune. One tasty ritual is to eat sticky rice cakes, known as Nian Gao, both sweet and savoury. These are round, slightly raised, made of rice flour, steamed, cooled, cut into bite size pieces, pan-fried and served with oyster sauce’  – Ching He Huang

A quick and tasty stir-fry that is symbolic for Chinese New Year, so dust off your wok and try this easy but delicious prawn recipe. Prawns symbolise happiness as they are homonym for ‘laughter’ and their reddish colour is synonymous with ‘luck’. The yellow colour of the corn resembles small nuggets of gold symbolizing ‘wealth’.

Tiger Prawn with Sweetcorn and Chilli

Tiger Prawn with Sweetcorn and Chilli

Serves two  as a main or two-four to share with other dishes

Preparation time: 5 minutes

Cooking time: 5 minutes


  • 2 tablespoon of groundnut oil
  • 1 inch piece of fresh root ginger, peeled and grated
  • 200g Large Tiger Prawns, shell on, head and tail on, deveined, cleaned, rinsed in cold water
  • 3 tablespoon Shaosing rice wine or dry sherry
  • 2 small Fresno chillies, deseeded and finely chopped
  • 2 whole Sweetcorn, kernels removed
  • 2 tablespoon low sodium light soy sauce
  • 1 tablespoon clear rice vinegar
  • 1 dash of chilli oil
  • 1 tablespoon toasted sesame oil

For the garnish

1 large spring onion, finely sliced (optional)


  1. Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine and try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this).
  2. Add in the chilli and the Sweetcorn kernels, cooking, tossing and stirring for 1 minute. Then add the low sodium light soy sauce, clear rice vinegar, chilli oil and the toasted sesame oil cooking for another minute until all the shells of the prawns have turned pink and are cooked through and the Sweetcorn kernels have softened. Give it a final stir and then transfer to a serving dish. Garnish with sliced spring onions and serve with brown or Jasmine rice.

Foodie Heaven at Greenwich Market

Greenwich Market in South East London is a veritable delight for foodies. Aside from having a range of independent designers and creatives selling their wares the diversity of food stalls on offers is such a joy.

You can pretty much sample food from every continent (although it would be great to see more African and South American food). Check out this short video introduction to what’s on offer in Greenwich and if you’re a Londoner be a tourist in your own city!

6 Foodie YouTube Channels To Follow Today!

YouTube continues to change the media landscape and in the food world it has given individuals the opportunity to showcase their skills and talents without waiting for a mainstream TV deal. What I particularly love about YouTube foodies is that they are all very unique and unashamed about their love of food. If you haven’t found at least one foodie that you like on YouTube yet here are few suggestions. Watch and subscribe and don’t forget to share their videos!

Yo Yum Tum – a fantastic video restaurant guide which features restaurants and pop ups in London and other cities from around the world.

In My Kitchen – a cute and quirky web show where professional chefs are challenged to cook a two-course meal for six people using the ingredients they find in a London apartment kitchen. The chefs are allowed to bring one magic ingredient, their own knives and amazing recipe ideas.

Day of Gluttony – Harry & Bruce are basically living every foodies dream. They travel around North America on a mission to visit 24 restaurants in 24 hours. Hopefully they will make it to Africa, South America, Asia and Europe one day!

My Burnt Orange – You will find a range of recipes and cuisine from across Africa on Freda’s Channel which she describes as “The home of the Afro Cosmopolitan Diet”. Try something new today!

Sisi Yemmie – A Nigerian lifestyle who really does make cooking Nigerian food look easy! It’s refreshing to find a channel which showcases Nigerian cuisine so well.

Strictly Dumpling – Mikey Chen is another YouTuber living the dream, travelling the world, eating food and sharing his thoughts with us all to enjoy. I particularly enjoy his Chinese food recipe videos as well as his travel vlogs.

There are so many YouTube Foodies out there! Please leave your favourites in the comments below.