COELIAC CHINESE NEW YEAR
Chopsticks at the ready ladies and gents, it’s almost time for our second favourite New Year of the Year AKA: Chinese New Year AKA Eat-dumplings-until-you-feel-sick day! In a previous blog post, we sang the praises of the greatest gluten-free Chinese restaurant in the UK – Naturally Chinese. For those of you with worryingly bad cooking skills, we’d seriously suggest paying them a visit and sampling their incredible selection of Coeliac-friendly dishes. For the Ramsey and Nigella wannabes out there, we’ve gathered a couple of our favourite gluten-free Chinese recipes for you to attempt!
Gluten Free Sweet & Sour Chicken
We thought it was only right that we start with the classic. This recipe from The Guardian rivals even the best Chinese takeaways, and the best thing about it? It’s coeliac friendly!
REMEMBER: The bigger the pieces of chicken, the easier it is to pretend you know how to use chopsticks…
1 jar stem ginger in syrup
4 garlic cloves
1 bunch of spring onions
400g chicken breasts
150g runner beans
1 red pepper
100g baby sweetcorn
3 tbsp tomato puree
2 tbsp cider vinegar
1 tsp salt
1 x 425g tin pineapple chunks in juice
2 tsp cornflour
350g white rice
900ml boiling water
3 tbsp olive oil
1 Cooking this dish is pretty speedy, so it pays to have everything ready before you begin. Take three balls of ginger from the syrup and either grate or dice very finely. Next dice the garlic and slice the spring onions. Cut the chicken into thin strips.
2 Wash, top and tail the runner beans, then slice into 2cm-long pieces. Chop up the red pepper and the baby sweetcorn into similar-sized pieces.
3 In a cup, mix together the tomato puree, cider vinegar, salt and pineapple juice. Add 3 tbsp syrup from the ginger. Add the cornflour then stir until you have a lump‑free mixture.
4 Put the rice in a saucepan and cover with boiling water. Put the lid on and turn the heat to high. Once the rice has started to bubble, turn the heat down to very low and simmer gently for 12-15 minutes.
5 Put the oil in a wok or large frying pan over a high heat until very hot, but not smoking. Add the garlic, ginger, spring onions and chicken strips. Stir regularly. After about 5 minutes, stir in the tomato/cornflour mixture.
6 Add the chopped beans, sweetcorn, peppers and pineapple. Stir, then cook in the sauce for about five minutes. You want the vegetables cooked, but not too soft. Your rice should also now be ready and all the liquid should have disappeared. Fluff up with a fork, then serve topped with the chicken.
What would a Chinese meal be without a hefty portion of prawn toast, ey? As many of you know, the chances of finding a restaurant that serves gluten-free prawn toast are basically zero – that’s where Becky Excell comes in, with this corker of a recipe!
100g Raw Prawns
1 Egg White
1/2 Tbsp Corn Flour
3 Slices of Gluten Free Bread
1 Tsp Minced Ginger (Ginger Paste)
White Sesame Seeds
1 Heat your oven to around 180C.
2 Very finely chop up your raw prawns (it should look a little mushy really!)
3 In a bowl combine your chopped prawns, egg white, corn flour & ginger together.
4 Thickly spread this mixture across each slice of bread, make sure you go up to the edges & each slice has a good amount on it.
5 After this, cover each slice of bread with sesame seeds – it will stick to the prawn mixture fairly well.
6 Cut you bread into triangles or whatever shape/size you would like your prawn toast.
7 Heat a small amount of oil in a shallow frying pan and very briefly fry your gluten free prawn toast on both sides – you are basically just sealing it (a little crispy) rather than fully cooking it.
8 Take each prawn toast out of a frying pan & if you like you can place them on some kitchen roll just to remove any excess oil.
9 Finally place your prawn toasts on a baking sheet and finish them off in the oven for a final 3-5 minutes (maximum).
10 Remove, plate up and enjoy!