Ching He Huang/Chinese Food Made Easy/Spicy Sichuan/Zesty chilli tiger prawns

Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan Zesty chilli tiger prawns
http://www.chinghehuang.com/
http://thecookskitchen.com/20539+Ching+Asian+Tableware
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&i...
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching cooks Zesty chilli tiger prawns for people who know all about heat - firemen from the north-west of England.
Ching makes a dish inspired by cheap and cheerful seafood places in Hong Kong
Ingredients
2 tbsp groundnut oil or vegetable oil
5 garlic cloves, finely chopped
1 red chilli, finely chopped
200g/7oz raw tiger prawns, shelled and de-veined
1 tbsp Shaoxing rice wine or dry sherry
1 lime, juice only
75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces
pinch sea salt
1 tsp dried chilli flakes

Method
1. Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink.
2. Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.
3. Pile the chilli prawns onto a serving plate and serve immediately.

Category:

Howto & Style

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[jakeychan87]

why is all the video like this? i want to see the ending!

[msSJM2010]

all of her "chinese" dishes get white washed.......

[kvntraveller]

she still didn't get the idea = £1.25per person 

[bentotakeaway]

chinese cooking is never that dry...(im chinese btw) and i never really see a stir fry so dry and overcooked..

[sassappeal]

BS u dont fry chilli, it gets the whole kitchen stinky and u sneezing.

why do u keep teaching boring stuff???! like ur not boring enough!

Hsa Ching sauce is so stinky salty and inferior

[ttiiyy]

@LetMeSeeThis99  Your humor is horrible.

[MDIS]

The flames for the work ( fire for the work ) seems to be too high and she is not doing it too quickly. A hotter wok plus quick frying is the best way. If you are using a wok that's too hot and slow frying timing - you'd burn the dish in my honest opinion. hahaha . . plus such recipes are not common in China but can be found in India , Africa and South East Asian. Instead of Tiger Prawns ; use normal prawns or some other seafood.

[LetMeSeeThis99]

why are you giving all our chinese secret to the white man??!?!?!?

DAMN YOU WOMAN!!!!!!!!

[swiffstep]

haha the chinese girl speaks better english than the white guy

[1982FMJ]

i have just bought that wok burner she uses. It is very powerful and so hot you have to work very fast and can burn if you are not quick enough. I reccomend trying it