WORLDFOODS Fusion Taste Team is back, and this time it’s gone global, with new members from all over the world. Each week there will be a new cooking challenge, concentrating on a country’s cuisine – this week was China.

The challenge was to cook using WORLDFOODS Chinese Ginger Garlic Chilli Sauce, and two suggested recipes were given: Prawn Ginger and Chilli Stir-fry, and Fried Clams with Ginger Garlic Chilli Sauce. I chose the first recipe, but as I don’t eat fish or seafood, substituted the prawns for some home-made vegetarian ‘meat’balls. I also added the thinnings of my allotment-grown carrots and some french beans to the sauce.

My version, served with rice noodles, is probably very far away from an authentic Chinese dish, but it was very delicious!


Here is the original recipe:

Prawn ginger and chilli stir-fry (serves 4)

1 jar WORLDFOODS Chinese ginger garlic chilli sauce
250 g prawns
20 g sweet basil leaves
5 leaves kaffir lime leaf, coarsely ripped
5 clusters fresh green peppercorns
20 g chillies, diagonally sliced (if you want to add extra heat)
4 stems galangal, julienned

1. Heat WORLDFOODS Chinese ginger garlic chilli sauce in the saucepan.
2. Add in prawns and stir until they are cooked. Follow by other ingredients, stirring occasionally until the sauce thickens.
3. Serve with jasmine rice or rice noodles

(In place of the prawns I made vegetable balls from soya mince, grated carrot and mushroom, garlic, chilli flakes, herbs and seasoning, bound with beaten egg and flour, brushed with oil and cooked in the oven at 180˚C on a baking tray lined with parchment until golden brown. I’m sorry I do not have exact amounts or timings for these as I just made them up on the spot).

Yum! Thanks WORLDFOODS for another great challenge, and I’m looking forward to next week’s already!

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