Growing up in a restaurant kitchen – one of the rules of the wok was to use light soy sauce for cooking at the start and to splash some dark soy sauce at to finish the dish before serving to add colour. As I couldn’t read chinese and with the bottles available with no english…

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Just whisk the following together in a bowl: 8 tablespoons of white wine vinegar 2 cloves of finely chopped or blended garlic 8 teaspoons of sesame oil 16 tablespoons of strong soy sauce (Kikoman C00044) 8 tablespoons of finely chopped or blended black beans 4 tablespoons of honey 2 finely chopped or blended birds eye…

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Prepare the prawns by deshelling and then removing that black stuff off the spine (the gut) and then soaking in Soy sauce (I recommend Kikoman C00039) Heat up the wok with a little peanut oil. Add the following to the oil: 2 tablespoons of chopped black beans 2 chopped cloves of garlic 1 tablespoon of…

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There are 2 methods for black bean sauce: The first is a cheat method where you buy the sauce in a jar/can from a Chinese supermarket like Wing Yip. You can even find this in mainstream supermarkets these days although they usually stock duff brands.

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As a lot of you would like to know how to make the curry found in Chinese takeaways – here is the secret. Add the following: Garam masala powder Termeric powder

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