Gok's spicy chicken and prawn parcels
Gok is back in the kitchen, and today he’s making one of his childhood favourites. He’s putting a healthy twist on a Chinese classic, as he makes his deliciously spicy chicken & prawn parcels.
Gok’s chicken and prawn parcels with chilli & salt chips
4 boneless chicken thighs, skin removed
4 raw prawns (or 8 small ones)
A 3cm piece of fresh ginger, bruised
3 Cloves of garlic, halved and bruised
4 Spring onions, halved and bruised
½ a fresh red chilli, finely chopped
1-2 Tablespoons fish sauce
1-2 Tablespoons light soy sauce
1 Tablespoon Shaoxing rice wine or dry sherry
½-1 tablespoon sesame oil, to taste
½-1 Tablespoon groundnut oil
Salt and ground white pepper
For the sauce:
2 Tablespoons fish sauce
2 Tablespoons light soy sauce
2 Tablespoons Shaoxing rice wine or dry sherry
1 Tablespoon dark soy sauce
4 tablespoons runny honey
¼ Of a fresh red chilli, deseeded and chopped
Lemon wedges, to serve
1. Mix the chicken, prawns, ginger, garlic, spring onions, chilli, fish sauce, soy sauce, Shaoxing rice wine and groundnut and sesame oils in a bowl or large freezer bag. Season with salt and pepper, mix well to ensure that the chicken and prawns are covered in the marinade, and put in the fridge to marinate for 45 minutes.
2. Once marinated, pop in a pan for a few minutes to sear it on either side.
3. When you are ready to cook, preheat the oven to 200°C/400°/gas 6. Cut four large rectangles of baking or parchment paper..
4. Place one prawn (or 2 depending on the size) and a couple of pieces of spring onion inside each chicken thigh, and wrap the thigh around the prawn. Season with salt and pepper and draw the sides of the paper up. Add a spoonful of marinade to each parcel and then fold the sides over on each other, rolling the edges together and seal by tying with string. Place the parcels on an oven tray and bake for 15 minutes.
5. Pour any remaining marinade into a wok over a medium heat. Add the ingredients for the sauce, omitting the chilli, and bring to a simmer, stirring to melt the honey. Add the chilli to taste. When the sauce has thickened enough to coat the back of a spoon, remove and pour into a small bowl to serve.
6. Remove the baking tray from the oven and serve the parcels for your guests to open themselves, with the sauce to pour over. Serve with the salt and chilli chips and lemon wedges.
Chilli & Salt Chips
2 tbsp groundnut oil
½ chilli flakes
½ tsp Chinese five spice powder
1 heaped tsp garlic salt
1 tsp coarse black pepper
1 tsp rock salt, to taste
1 onion, sliced
4 spring onions, sliced
2 red chillis, sliced
Splash of water
1. Cook the chips according to packet instructions.
2. Heat the wok over a medium to high heat and add the oil.
3. Fry the chilli flakes, Chinese five spice, garlic salt, pepper, salt, onion, spring onion and chilli flakes until soft.
4. Continue to fry for 4-5 minutes, or until the mixture begins to dry out, being careful not to burn the garlic. Add a splash of water if needed. Add the chips and continue to toss in the pan until combined and serve.