Gok Wan's beef in OK sauce and prawn toast
Simple white bread is used to make this classic Chinese starter loved by us all - Gok’s sesame prawn toast.
And you’ll find this in every Chinese takeaway but you'll never guess Gok's two secret ingredients for making his delicious beef in OK sauce - tomato ketchup and brown sauce! He's in the kitchen to show us just how easy it is to make.
Beef in OK sauce
400g thinly sliced beef filet (cut diagonally across the grain)Flavourless oil (eg vegetable), to fry 1 large white onion, cut into strips 4 tbsp tomato sauce 4 tbsp brown sauce75g brown sugar2 tsp light soy1 tsp five spice 25ml water 2 spring onions, cut into julienne1 tbsp cornflour, mixed in cold water
1. Place the wok over a medium to high heat. Once hot, add the steak and cook in a little oil. When browned, leave to one side.
2. Don’t wash the wok - add a little more oil to it and then fry off the onions. When starting to brown add the ketchup, brown sauce, sugar, soy and five spice. Fry off together and mix well.
3. Add water to the wok and bring to the boil, then add the spring onions and cook for a further 30 seconds. Add the cooked beef strips back in and mix well.
4. To finish, thicken with the cornflour and serve
175g raw prawns, chopped½ grated clove of garlic½ tsp grated ginger 1 tsp light soy2 tsp sesame oilPinch of salt Pinch of white pepper 1 egg white 1 spring onion, finely chopped 4 slices of medium sliced white bread (crusts cut off)
1 tbsp toasted sesame sesame seed
Flavourless oil (eg vegetable) to shallow fry
1. Place the prawns, garlic, ginger, soy, sesame oil, salt and pepper into a food processor and blitz until smooth. Tip into a mixing bowl and then stir in the egg white and spring onions.
2. Spread a thick-ish layer of the prawn mixture over the bread, then turn into the toasted sesame seeds
3. Heat 1cm of oil in a deep frying pan. Add the prawn toast, face down, and cook 1-2 minutes, until golden. Carefully flip the bread over and cook the underside. Cut into triangles and serve.