A Simply Delicious Prawn And Broccoli Stir Fry Recipe

Who’s For Dinner was recently sent a fantastic Ken Hom Wok from the team at Debenhams in celebration of Chinese New Year. I also received some Good Grips gadgets to test out which make the cooking experience not only easier but fun too!

Chinese cuisine varies in levels of complexity, some dishes require lots of ingredients that you can source from your local Asian/Chinese groceries, others are very easy and can be made with ingredients that you probably already have at home and taste great. What also makes chinese cooking fun is the stir fry! Stir frys are a wonderful way to eat your favourite meat/vegetables/fish and if you use the right quality of wok you can make tasty stir fries for yourself, friends and family for years to come!

Here’s our “simply delicious Prawn And Broccoli stir fry” recipe we made using the Ken Hom carbon steel wok – easy to make with ingredients that you can find in your local shop (if you don’t already have them in your fridge/pantry at home).

  • 2 tbsp sesame oil (or any alternative which suits your palate)
  • 2cm fresh ginger
  • 1 large garlic clove (sliced with the good grips garlic slicer)
  • 1 green birds eye chilli
  • 400g raw king prawns
  • 200g Broccoli
  • Half Sweet red pepper
  • Half Red Onion – sliced
  • 2 tbsp Soy Sauce

Wok cooking is about heat! Make sure that you heat your oil well. Add the garlic and onions, fry for 1 minute until soft but not brown. Add the prawns and stir fry for at least 3 minutes until the prawns turn pink. Now add all other ingredients and continue to fry, add soy sauce at the last stage. This can be eaten with steam rice or noodles and is the perfect starter dish for those who are new to wok cooking.

The Ken Hom Wok is deep and high quality, the carbon steel ensures that the heat is spread equally which allows for the ingredients to be cooked thoroughly. It might be deemed as a little bit heavy but you should get used to it relatively quickly and the quality of the finish is second to none.

A Taste of Romance: Chocolate Covered Rose Flavoured Turkish Delights

Biting into this classic Turkish delicacy one can’t help being seduced by the subtle flavour of roses and sweetness. The smooth chocolate exterior combined with the heartiness of the Turkish delight jelly interior make this a sumptuous treat. This is not your usual chocolate snack, they are rich and sweet and if you have never tasted anything which is rose flavoured these might take some getting used to, but they are worth tasting.

Truede has made a luxurious treat perfect for sharing or just for treating oneself. Istanbul is a beautiful city and anyone who has ever been will find market stalls proudly selling a range of Turkish delights. It is great to find a brand that has brought an authentic taste of Turkey to the UK. Aside from being Gluten and GM free making it suitable for vegans and vegetarians it is also made from natural flavours and the colours are from plant extracts so it is ideal for the health conscious who still want to indulge in a sweet or two.

These chocolate covered Rose flavoured Turkish Delights were truly a romantic treat for the taste buds, they are not just for special occasions, these will make any moment special. Indulge and treat yourself to these after a delicious meal, they make the perfect dessert alternative.

Stockists of Truede Turkish Delight, Chocolate Spoons and Wafers include: Whole Foods, Fenwicks, Lakelands, the British Museum, and garden centres around the UK. They are also available online on Amazon.

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’.


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.