spicy Sichuan salt and pepper king prawns are the type of recipe I just love to eat and share. So, it had to be the next recipe in this year’s celebration of the upcoming Chinese New Year.
Mapo tofu (麻婆豆腐) is a very popular Sichuan Chinese dish made from tofu, Douchi or fermented black beans, rice wine, pungent Sichuan peppers and a double hit of chilli flakes and Douban, a chilli and bean paste.
See what I did there another terrible pun. But I remember the village fetes when I was growing up and there was always a coconut shy. You aimed a small hard wooden ball to knock down coconuts and win a prize. The only other time I encountered coconut in my childhood was the giant box…
What I really think about Chinese food is the wonderful mix of slightly sweet and salty soy, a little sour rice wine, some chilli and ginger bite, crisp vegetables tossed in delicious sauces and succulent melt in the mouth meats.