Jeremy Pang Live Cookery Demonstration

Jeremy Pang will be conducting a live cookery demonstration in-store on Saturday 15th October.

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Here are a few of his favourite recipes to get you in the mood!:

Steamed Scallops with Garlic and Vermicelli


5 garlic cloves
1 spring onion
2x 100g nest of dried mung bean vermicelli noodles
6 fresh whole kind scallops, roe attached, cleaned
6 scallop shells (ask your finshmonger for these)

The Sauce:

1 fresh bird’s-eye chilli, finely chopped
a thumb-size piece of ginger, sliced
2 garlic cloves, finely chopped
a handful of coriander leaves, finely chopped
1 spring onion, finely chopped
1 tsp chilli oil
1 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp granulated sugar
1 tsp sesame oil


  • Finely chop the garlic. Slice the spring onion into small rings and place in a small bowl for garnishing later.
  • Put the vermicelli noodles in a bowl, cove r with boiling water and leave to soak for 10 minutes until soft. Drain, then cut with scissors into small pieces.
  • Arrange the scallop shells on a large plate, Divide the noodles between the scallop shells, then top each with a scallop. Scatter over the garlic.
  • Mix the sauce ingredients together in a bowl or small ramekin until the sugar is fully dissolved.


  • Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the scallop plate in the wok, cover with a lid and steam for 3-5 minutes, depending on the size of the scallops (see Tip).
  • Remove the scallop plate from the wok. Drizzle the sauce over the scallops and scatter over the spring onion rings to finish.

TIP: To check whether the scallops are cooked, press a finger gently into the scallop meat; if it gives some resistance, the scallop will be cooked through properly.


Serves: 2
Preparation Time: 20 minutes
Cooking Time: 5 minutes


100g dried egg noodles or chop suey-style noodles
1 carrot
150g pak choi
100g bean sprouts
2 shiitake mushrooms, soaked
1 spring onion
1 1⁄2 tablespoons vegetable oil or garlic oil

The Sauce:

1 1⁄2 tablespoons dark soy sauce
1 teaspoon sesame oil


  • Soak the egg noodles in hot water for 3–5 minutes, until they have separated, then drain them and leave to dry on a clean tea towel for 10 minutes.
  • Prepare your vegetables: cut your carrot into matchsticks and finely slice your pak choi and bean sprouts. Drain and finely slice the shiitake mushrooms. Slice the spring onion into fine matchsticks and put them into a small bowl.
  • BUILD YOUR WOK CLOCK: Place your sliced carrot at
12 o’clock, then arrange the pak choi, mushrooms, bean sprouts, noodles and sauce ingredients clockwise around the plate.


  • Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot. Add the carrots, pak choi and mushrooms and stir-fry for 1 minute.
  • Push the vegetables to the back of your wok, add the bean sprouts and stir-fry for a further 20–30 seconds, then empty all the vegetables from the wok back into a large mixing bowl.
  • Heat a further 1⁄2 tablespoon of vegetable oil in the wok to high heat, add the noodles and stir-fry for
1 minute, then return the vegetables to the wok along with the dark soy sauce. Stir the noodles from the centre of the pan outwards, while shaking your wok back and forth, until they are evenly coloured by the dark soy sauce. (This is what we call the ‘tummy and head movement’ at the School.)
  • Add the spring onion and sesame oil and give everything one final stir. Serve in a large bowl.

'SWAPSIES': Can’t find pak choi? Try using green cabbage, seasonal kale or even large spinach leaves instead. 
TIP: These noodles must be made with a good-quality Chinese dark soy sauce and should take no longer than 2–3 minutes to cook – if you control the heat correctly, the sauce should caramelise well, creating a glazed finish of dark soy and sesame oil rather than noodles swimming in sauce.

This is the type of dish that I used to get as an after- school treat when we were kids, but only if my dad was home from work before my mum. Before even entering the kitchen, the aroma coming from the smoking-hot wok would hit us, and I would imagine the cheeky smirk of pride on my dad’s face. He was cooking us all a ‘secret snack’. This dish works as a great treat that always hits the spot, or even as a healthy dinner.


Serves: 2 - 4 as part of a meal
Preparation Time: 20 minutes
Cooking Time: 5 minutes


1 iceberg lettuce
300g raw prawns, peeled and deveined
1⁄2 red pepper
1 spring onion
2 garlic cloves
150g edamame beans, fresh or frozen
3 tablespoons pine nuts
1 tablespoon vegetable oil
The Sauce
1 tablespoon light soy sauce
a dash of sesame oil
The Dressing
6 tablespoons hoisin sauce
3 tablespoons water


  • Remove the stalk of the lettuce by chopping off the bottom third, being careful not to tear any leaves. Turn the trimmed lettuce upside down, place it in the centre of a mixing bowl and pour over hot water very briefly before submerging it in ice-cold water for at least a minute. (This process will help you separate the leaves from each other without much effort.) Separate and drain the individual leaves, trimming them for presentation if needed, and place in the fridge to cool.
  • Butterfly the prawns, cutting a line from underneath the head of the prawn to the tip of the tail using a sharp knife and opening up the prawn fully.
  • Finely dice your red pepper, finely slice your spring onions and chop your garlic. Mix your sauce and dressing ingredients together in separate bowls or small ramekins.
  • BUILD YOUR WOK CLOCK: place your butterflied prawns at 12 o’clock, then arrange the red pepper, edamame beans, garlic, pine nuts, spring onion and sauce bowl clockwise around your plate.


  • Heat the vegetable oil in a wok over a high heat until smoking-hot.
  • Add the prawns and stir-fry for 30 seconds, then
add the red pepper, edamame beans and garlic and continue to stir-fry for 1 minute, keeping the heat high.
  • Add the pine nuts and stir-fry for 30 seconds, then pour over the sauce and continue to stir-fry until the prawns are lightly golden brown on the outside.
  • Sprinkle over the spring onion and transfer to a serving plate or bowl.
  • Pile the lettuce leaves on a separate plate and serve with the dressing. Let everyone help themselves by filling a leaf with a spoonful of the prawn mixture, wrapping it into a bundle and dipping it into the dressing.

TIP: To devein a prawn, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the prawn and pull the vein up and out of the prawn.

The region of Sichuan is situated on the Western side of China and is therefore heavily influenced
by ingredients from Tibet and northern India – the most significant of which, Sichuan peppercorns, has become increasingly popular in the West in recent years. Sichuan peppercorns (dried red berries, native to China) have a distinct fragrance when crushed and provide a unique numbing feeling all over the tongue: something the Chinese call ma la. They can be easily found in most Oriental supermarkets.


Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes


1⁄2 onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1 1⁄2 tablespoons vegetable oil

The Marinade:

1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
11⁄2 tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine


  • Slice the onion and red pepper into fine matchsticks and the chicken into 3cm-wide strips. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.
  • Finely chop the garlic and bird’s-eye chilli, and finely slice your spring onion. Crush the Sichuan peppercorns with a mortar and pestle. Mix all the sauce ingredients together in a small bowl or ramekin.
  • BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the peppers, dried chillies, chicken bowl, crushed peppercorns, garlic, bird’s-eye chilli, sauce bowl, cashew nuts and spring onions clockwise around your plate.


  • Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Add the onions, red peppers and dried red chillies and stir-fry for 1–2 minutes, until the onions are lightly browned and slightly softened.
  • Reduce the heat to medium (so as not to burn the onions), push the veg to the side of the wok and add 1⁄2 tablespoon of vegetable oil to the centre.
  • Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.
  • Lower the heat to medium, add the crushed peppercorns and garlic to the wok and stir-fry for a further 2 minutes, then add the bird’s-eye chilli and sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.
  • Add the cashew nuts and cook for a final 30–60 seconds, tossing the wok to combine all the ingredients well. Tip onto a large plate and scatter over the spring onion to finish. Serve.

‘SWAPSIES’: Can’t find Sichuan peppercorns? Swap them out with a mix of crushed juniper berries and chilli flakes. 
TIP: If you’re a keen chilli eater and fancy something with a little more punch then throw in a mixture of different types of chillies here: dried or fresh, whatever you can get your hands on.

Join Fenwick Brent Cross and Jeremy Pang on the 15th October.


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