We love a Chinese takeaway as much as the next person, but its dinner party season and we want to do something a bit fancier, so we've made our favourite Chinese menu items and popped them into little prawn cracker canapés!
Start with the rice! Place a wok on high heat with vegetable oil, and start adding in the aromatics, followed by the meats and seafood. Follow in with your veggies, and rice, finishing off with the spices and sauces. Season to taste and what you're left with is a deliciously vibrant rice, ready for your canapés!
For the duck, take an oven tray, and start grating a whole head of ginger, and garlic if you'd fancy. Spread the ginger and garlic across the tray, and place your duck legs on top, rubbing them with a little bit of vegetable oil and 5 spice. Roast in the oven for a couple of hours at 160°c, or until crispy on the outside and falling apart in the middle.
For the sweet and sour pork, start by mixing the ingredients for the batter, whilst you preheat a deep frier to 175°c. Once ready, dip the diced pork into some plain flour, then into the batter, before carefully dropping into the oil, cooking for about 5 minutes. Once golden, remove and drain.
For the sweet and sour sauce, start by sautéing the peppers and carrots, before adding the sauces, followed by onions, pineapple and at the last second the crispy pork.
To make the prawn crackers, heat up the oil to about 180-200°c, and drop a few of the prawn cracker pucks into the oil. They should puff into gorgeous prawn crackers in a few seconds. Remove and drain before they turn golden.
To serve, stuff the prawn crackers with your fillings, and using the cucumber and spring onions, garnish your dish!
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