Chinese New Year was celebrated on 28th January with Wing Yip, the UK’s leading Oriental supermarket.
To create a banquette worthy of the Year of the Rooster, Wing Yip has compiled a collection of recipes traditionally eaten during Chinese New Year. These recipes include classic chilli peanut longevity noodles, tang yuan, and duck spring rolls, which have all been developed by Michelin star chef Glynn Purnell. The recipes have been created using some of his favourite ingredients from Wing Yip, and made into stepby- step recipes that can be easily followed at home.
With four stores in the UK – Birmingham, Manchester, Cricklewood and Croydon – as well as an online supermarket, Wing Yip brings traditional Oriental cuisine one step close to UK homes. From fresh produce, to delicious sauces, intriguing spices and everything in between, Wing Yip has a wealth of ingredients to ensure successful Chinese New Year celebrations.
Head to any local Wing Yip store, or visit www.wingyipstore.co.uk, to find all the ingredients necessary this Chinese New Year, and for more recipe inspiration.
GLYNN PURNELL’S CHILLI PEANUT LONGEVITY NOODLES
150g longevity noodles 2 tbsp.
WY sesame oil 1 tbsp.
peanut oil 2 tbsp.
chopped peanuts 1 tbsp.
WY superior light soy 1 tbsp.
chopped red chilli 1 tbsp.
chopped chives Sea salt to season
Powdered ginger to season
1. In a pan of water – boil the noodles for 2 minutes and then pour into a colander
2. In a pan heat the sesame and peanut oil. Add the chilli and nuts and toast gently for 2 minutes.
3. Add the noodles to the pan and stir in the soy sauce.
4. Season with sea salt and ginger and sprinkle in the chives.
GLYNN PURNELL’S TANG YUAN
For the Tang Yuan
140g glutinous rice flour
1 tsp muscovado sugar
1 tsp grated ginger
A pinch of chilli powder
1 tsp food colouring (optional)
1 tbsp. peanut butter
For the sweet stock 700ml water 115g brown sugar 2 star anise 1 stick of cinnamon 1 bay leaf 1 tbsp.
1. Mix together all of the ingredients to make a paste and then shape into 2 cm balls
2. Bring 100ml water to the boil and blanch the balls for 2 minutes
3. To make the sweet stock, heat 700ml water in a pan and add the sugar, star anise, cinnamon and bay leaf and boil.
2. Place the rice balls in a bowl, sprinkle with coriander and then pour the sweet stock over the balls to serve.
GLYNN PURNELL’S DUCK SPRING ROLLS
100g shredded carrot
100g shredded savoy cabbage
50g shredded spring onions
2 tbsp. coconut oil 2 tbsp.
WY hoisin sauce 25g
sesame seeds 1 tbsp.
2 tsp chopped coriander
1 tbsp. red pepper mix
150g confit duck leg – shredded (can also use cooked chicken leg or beef)
10 sheets spring roll pastry
1 egg white 1 tsp cornflour
1. In a pan, sweat down the carrots, cabbage and spring onion in coconut oil
2. When slightly broken down add the hoisin sauce, sesame seeds, five spice, coriander, beansprouts, pepper mix and shredded duck legs
3. Lay out one sheet of pastry. Combine the egg white and cornflour with a little water to create a paste. Brush the pastry sheet with the paste
4. Starting at one edge pack a strip of duck mixture – do not reach the edge of the pastry
5. Fold in both sides covering the edges of the mixture and then roll the pastry away from you keeping the mixture tightly wrapped.
Repeat until all the mixture has been used
6. Fry at 180°C until golden (can also be frozen to be used at a later date)
STEAMED SEABASS IN SHAOHSING WINE SHREDDED GINGER AND SPRING ONION
1 seabass (approx. 750g) or 454g cod, salmon or halibut steaks
4 tbsp Wing Yip Shaohsing Wine
5-6cm fresh root ginger – peeled and finely shredded
2 spring onions – finely shredded and soaked in cold water
1 whole star anise
2 tsp Wing Yip Sesame Oil
1 tbsp Wing Yip Light Soy Sauce
1. Clean and dry the seabass of fish steaks. Rub 1 tsp of Sesame Oil over the fish and stuff the head and body cavity with half of the shredded ginger and the whole star anise.
2. Place a rack in a wok or deep pan and fill to about 5cm depth of water. Bring to the boil and reduce to simmer.
3. Place the fish on a heatproof plate then pour over the Shaohsing Wine and Light Soy Sauce. Cover with foil and place in the steamer.
4. Steam the whole fish for approximately 15-20 minutes, or less for steaks.
5. Garnish with spring onion curls, the remaining fresh shredded ginger and sesame oil then serve immediately.
Hints and tips: Steaming with wine and fresh ginger enhances the subtle sweetness of the fish. Remove the scales by scraping toward the head of the fish with a sharp knife. To test if the fish is cooked, press the flesh with a fork or chopsticks to see if the fish is flaky.