GROUNDNUT SWEET RECIPES

Steps:

• For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
• Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
• Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
• For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
• Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
• To serve, pour the sauce over the pork and serve with rice and choi sum.

Steps:

• Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
• Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden – about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
• Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.