I could honestly eat a Chinese takeaway every day.
I get the craziest food envy whenever i scroll past someone on Instagram thats got a plate full of goodness.
But we can’t eat Chinese takeaway every night, mostly because its a £30 minimum delivery to my house and im far to poor for such baller behaviour, and lets face it, it aint necessarily all that healty.
Which brings us to the joys of a fakeaway. Heres one of my favourites, and one of the easiest to make. We serve it with Mayflowers curry sauce because it’s just like your Chinese takeaways curry sauce and theres no improving on it.
Spring roll wrappers
Half a Savoy cabbage
Bag of bean sprouts
30ml of Dark Soy sauce
20ml of sesame oil
Oil for frying
1. Chop the cabbage thinly, about the size of matchsticks and grate your carrots. Put in a bowl with the bean sprouts with both the soy sauce and sesame oil. Mix together well and leave to one side.
2. Place a spring roll wrapper in front of you so that it looks like a diamond. With your finger wet around the edges with water.
3. Put a spoonful or 2 depending on the size of the wrapper in the middle. Now roll, folding in the sides as you get halfway.
4. Fill a deep frying pan with oil so that it would cover just over half of the spring roll, let get sizzling hot before adding the spring roll, don’t over fill your pan do them in batches if needed.
5. Fry for 5 to 10 minutes until golden brown.
6. Take out and place on kitchen roll to drain the excess oil.
Prawn fried rice
Ingredients serves 4
800g of cooked rice
400g of small cooked prawns
100g of frozen peas defrosted
3 spring onions
20ml Soy sauce
A dash or 2 of fish sauce
1. Finely chop your pepper and spring onions.
2. Place a tablespoon or 2 of oil in a wok or frying pan, swirl to cover the pan and let get hot.
3. Firstly add your rice to the pan followed by the rest of the ingredients, don’t season as your soy sauce does the job for you.
4. As everything is cooked its just a case of warning everything together.