Wok X Pot episode 4 recipes: Ultimate crispy Calamari and BBQ Pork and Prawn Noodle Soup

Hi, my lovely, hungry friends, here are the recipes from our fourth episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear from you!

Have you ever wondered how to cook the ultimate calamari? Or have you always wanted to make a comforting noodle soup with BBQ pork and prawn dumplings? Read on…

xxx

Marion and Silvia

Watch episode 4 (Street Food) here WOK X POT

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Ultimate Fried Calamari

1/3 cup (50g) cornflour

1/3 cup (50g) plain flour

Sunflower oil, to deep-fry

500g whole squid, cleaned cut into tubes, tentacles roughly chopped

Parsley leaves

1 chili, roughly chopped

a few sliced of lemon

1 garlic clove, bashed with the palm of your hand

Pinch of sea salt flakes

Lemon wedges, to serve

Combine flours in a bowl and season well. Heat up the to 180°C (a cube of bread will turn golden in 20 seconds when the oil is hot enough).  Firstly, drop the garlic into the oil to flavor it, then, working in batches, add a handful of squid rings and tentacles to the flour mixture and toss to coat thoroughly.  Shake  off any excess flour then drop into hot oil and deep fry for 2-3 minutes. When the garlic has turned dark golden, remove from the oil.

Drain the squid on paper towel. Dip some parsley leaves, the chopped chillies and the lemon slices to the flour mix. Shake off the excess, then deep fry for 1-2 minutes or until crispy. Drain on paper towel. Toss with the calamari, season with salt and serve hot, with fresh lemon wedges.

WOK x POT S1-E7_Street food wars_Ultimate Fried Calamari.jpg

Chinese BBQ Pork & Prawn Noodle Soup

Serves 4

6 cups chicken stock

5 garlic cloves, peeled and lightly bruised

4cm piece ginger, sliced and lightly bruised

300g pork ribs, cut into individual ribs

4 whole star anise

1 tbsp light soy sauce

1 tsp sea salt

200g Chinese BBQ Char Siu pork (either store-bought or Home-made Char Siu Pork), thinly sliced

100g choy sum or other Asian greens, cut into bite-sized pieces

400g fresh Chinese egg noodles (or your noodle of choice)

fish sauce to serve (to taste)

chilli powder to serve (optional)

sliced red chilli to serve (optional)

Prawn balls:

300g (8oz) peeled and deveined prawns (shrimp), finely chopped

1 tsp sesame oil

½ tsp sea salt

1 tbsp water

1 tsp corn flour (cornstarch)

Place the chicken stock in a large saucepan. Add the garlic, ginger, pork ribs, star anise, soy sauce and salt. Bring to a simmer, then lower the heat and gently simmer for 30 minutes. Strain the stock and reserve until ready to make the prawn balls.

In the meantime, make the prawn balls. Place the prawns, sesame oil, salt, water and corn flour in the bowl of a food processor. Blend until smooth. Transfer to a bowl.

Place a large pot of water over high heat and bring to the boil (this is for your noodles and greens a bit later).

To form the prawn balls, place the stock back onto a medium-high and wait for it to start simmering again. Drop teaspoonfuls of the prawn mixture into the simmering stock and cook for 2-3 minutes or until cooked through.

In the meantime, cook your fresh noodles for 2-3 minutes or until just tender. Add the greens and cook for a further 30 seconds. Then use tongs or a slotted spoon to drain and transfer noodles and greens to individual serving bowls.

Divide sliced BBQ pork among the serving bowls. Scoop out some prawn balls into the bowls. Then ladle over the hot stock. Serve with fish sauce, chilli powder and sliced chilli so each person can season their bowl to taste.

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CHECK OUT WOK X POT HERE 

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