Ingredients:
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
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1 large cucumber, seeded if necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms, sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made with 1?2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white crabmeat
salt and freshly ground black pepper
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900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
150ml/5fl oz sour cream
salt and freshly ground black pepper
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225g/8oz peeled and deveined cooked prawns
1 spring onion
1?4 teaspoon salt
1 teaspoon light soy sauce
1 tablespoon cornflour
1 egg white, beaten
3 thin slices white bread, crusts removed
4 tablespoons sesame seeds
600ml/1pt vegetable oil for deep-frying
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1 onion, finely chopped
40g/11?2oz butter
450g/1lb minced beef
1 green pepper, sliced
2 tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh flat-leaf parsley
6 eggs
salt and freshly ground black pepper
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900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce
2 tablespoons vegetable oil
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24 large raw prawns, peeled and deveined
24 canned whole water chestnuts, drained
12 smoked bacon slices, halved
75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed lemon juice
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16 raw tiger prawns, peeled and deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1?2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
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250g/9oz raw prawns, peeled and deveined
250g/9oz tapioca flour
salt and freshly ground black pepper
vegetable oil for deep-frying
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4 tablespoons mayonnaise
4 tablespoons single cream
2 teaspoons tomato purée
2 teaspoons lemon juice
dash of Worcestershire sauce
dash of dry sherry
salt and ground black pepper
225g/8oz peeled and deveined cooked prawns
a few lettuce leaves, shredded lemon slices, to garnish
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1 clove garlic
1 small fresh red chilli
1 teaspoon crushed fresh root ginger
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
juice of 1 lime
700g/11?2lb raw prawns, peeled and deveined
175g/6oz cherry tomatoes
1?2 cucumber, cut into thick slices or chunks
1 bunch of fresh coriander leaves, to garnish
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2 garlic cloves, crushed
125g/4oz onions, finely chopped
1 tablespoon olive oil
4 tablespoons dry sherry
1?2 tablespoon fresh thyme and oregano leaves
400g/14oz cooked peeled and deveined prawns
150ml/5fl oz double cream
1 tablespoon smoked paprika
salt and freshly ground black pepper
1?2 tablespoon finely chopped fresh parsley, to garnish
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450g/1lb lobster meat (fresh or canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh tarragon
6 small flatbreads such as pitta
extra virgin olive oil for drizzling
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2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped
with damp kitchen paper and halved
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
salt and freshly ground black pepper
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2 tablespoons olive oil
12 raw king prawns, peeled and deveined
2 tablespoons dry sherry
a few drops of Tabasco sauce
salt and freshly ground black pepper
crisp lettuce leaves such as Little Gem, to serve
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1.1kg/21/2lb pak choi
groundnut oil for deep-frying
1 teaspoon salt
1 tablespoon caster sugar
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