Caramel Apples with Sweet Dukkah and Yoghurt

Caramel Apples with Sweet Dukkah and Yoghurt

Recipe By Michael Weldon

Ingredients

Sweet Dukkah

• ¼ cup pistachios

• ¼ cup cashew nuts, salted

• ½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)

• 2 tbs sesame seeds, lightly toasted

• 2 tbs shaved coconuts, lightly toasted

Caramel Apples

• ½ cup Coles brown sugar

• 2 tbs butter

• 4 Montague apples, peeled and cored

• Jalna sweet and creamy yoghurt, to serve

Method

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.

• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.

• To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

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Choc Cherry Peanut Smoothie

Choc Cherry Peanut Smoothie

Recipe By Michael Weldon

Ingredients

• 2 cups Coles frozen cherries

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 2 tbs peanut butter

• 2 tbs cacao powder

• 2 cups rolled oats

Garnish

• extra cherry cheeks

• ¼ cup Coles roasted unsalted peanuts

• 2 squares of chocolate for garnish, shaved

Method

• In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.

• Garnish with diced peanuts, cherries and shaved chocolate.

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BBQ Pickles

BBQ Pickles

Recipe By Michael Weldon

Ingredients

• 2 zucchinis, cut into chunks

• 2 eggplants, cut into chunks

• 2 red onions, cut into chunks

• 1 head of fennel, cut into chunks

• 2 jalapenos, split lengthways

• 2 tbs extra virgin olive oil

Pickle Liquid

• 2 cups Coles apple cider vinegar

• 1 cup water

• ½ cup Coles caster sugar

• 2 tbs sea salt

• 1 tbs mustard seeds

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. Brush the grill with olive oil. Add the vegetables and grill until they have bar makes on them. Transfer to a sterilized pickling jar. Repeat the process until all the vegetables are cooked. 

• In a saucepan combine all the pickle liquid ingredients. Boil until all the salt and sugar is dissolved.

• Pour the hot liquid into the jar until the vegetables are covered. Shut the lid, allow the vegetables to cool and leave to pickles for at least 24 hours.

• Place in the pantry until you need them. Once open store in the jar in the fridge.

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Korma Lamb Shoulder with Mint Sauce

Korma Lamb Shoulder with Mint Sauce

Recipe By Courtney Roulston

Ingredients

• 2 kg lamb shoulder, bone in and trimmed 

• ¾ jar Patak`s korma paste 

• 250 ml Coles canned coconut cream, plus extra to serve 

• 400 g can Coles lentils, drained 

• 100 g baby spinach 

 Mint Chutney

• 1 cup each fresh mint & coriander, plus a few extra sprigs to garnish

• 1 green chilli, roughly chopped 

• ½ cup Greek yoghurt 

• 3 tbs lemon juice 

• 1 tsp honey or maple syrup 

Method

• Pre-heat the oven to 170 degrees (C). Trim the lamb shoulder of any large pieces of fat then place into a roasting tray. Make some cuts into the lamb so that the sauce has some slits to sit in. Rub the lamb shoulder all over with the korma paste and season with salt. Pour 2 cups of water into the tray, then cover with baking paper and seal with foil. Roast for 4 - 5 hours, basting with juices every hour until the lamb meat is falling from the bone. 

• Meanwhile, place all the chutney ingredients and a pinch of salt into a high-speed blender and blitz until smooth and bright green. 

• Remove the lamb from the oven and place the tray onto a gas burner over a low heat. Remove the lamb shoulder and set aside to rest for 5 minutes. Spoon off any excess fat that is on top of the liquid then stir in coconut cream, lentils and spinach. Cook for 2 minutes, or until the lentils are warmed and spinach has wilted. 

• Place the lentil korma mixture into a large serving dish. Place the lamb on top and spoon coconut cream, mint chutney and coriander sprigs. 

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Sticky Soy Salmon Skewers

Sticky Soy Salmon Skewers

Recipe By Courtney Roulston

Ingredients

• 4 x 180 g skin-on Coles atlantic salmon portions (nice middle pieces all the same size) 

• 1 tbs fresh ginger, grated 

• 1/3 cup gluten free soy sauce 

• 1 tbs mirin 

• 2 tbs Coles honey or maple syrup 

• 2 tsp sesame oil 

• 2 tbs chives, finely chopped 

• 1 lime to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Slice the skin off the salmon and cut each salmon fillet into 3 even portions lengthways. Carefully thread the bamboo skewers along each salmon fillet to form a lollipop. Place the salmon pops onto a flat tray. 

• Mix together the ginger, soy, mirin, honey, and sesame oil and pour over the salmon on a flat tray to marinate, turning the salmon so each piece is coated evenly. 

• Heat a BBQ grill to medium-high and grill the salmon for 1 - 2 minutes each side, or until the marinade has some nice char marks and the salmon is just cooked through. It will continue to cook after taken off the heat, so slightly undercook them.

• Place onto a serving platter and garnish with chives and serve with lime wedges. 

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Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Recipe By Michael Weldon

Ingredients

• 4 Coles barramundi fillets, cut into 2 – 3 cm chunks

• 4 rashers of Coles streaky bacon, cut into squares

• 2 lemons, sliced as thinly as you can into rounds

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

• 16 bamboo skewers

Coriander & Cashew Salsa

• ½ cup Coles cashews chopped

• 1 garlic clove grated

• 2 spring onions, chopped thinly

• 1 bunch of coriander chopped

• 1 green chilli chopped

• 1 lemon, juice 

• ½ cup Squeaky Gate extra virgin olive oil

• pinch sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Using 2 skewers, skewer a piece of barramundi followed by a lemon round and a square of bacon. Repeat this process until you have approximately 3 pieces of each ingredient on the skewer, placing the bacon on the end to hold everything in place. Repeat this process until you have 8 skewers.

• Heat a BBQ until it begins to smoke.

• Brush the skewers with some extra virgin olive oil and season with a pinch of salt. Place on the grill and cook until charred all over and the meat is ready.

• Add the salsa ingredients to a bowl, mix until evenly combined. Taste for seasoning and adjust to your liking. When cooked, serve the skewers with the coriander and cashew salsa on the side. 

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BBQ Pork Chops with Apple & Potato

BBQ Pork Chops with Apple & Potato

Recipe By Michael Weldon

Ingredients

• 2 Coles pork chops

• sea salt

• extra virgin olive oil

Potato Salad

• 1 kg Coles baby red royal potatoes

• 2 Montague apples, peeled (skin on optional) and diced

• ½ cup mayo

• 2 tbs grain mustard, and extra grain mustard to serve

• ½ bunch chives (chopped into 1 cm pieces)

• 1 lemon, juice

• sea salt

• black pepper

Cooked using The Ziggy available at Barbeques Galore

Method

• In a large pot of cold water add the potatoes with a pinch of salt. Cook over a medium high heat until the potatoes are cooked through and soft. Strain and allow to steam for 5 minutes.

• Heat a bbq until smoking. Start cooking the pork chop in the skin by holding it with your tongs. Cook until the skin starts to crisp up and the fat renders. Place the chops back onto a plate and season the meat with sea salt and a drizzle of oil. Place on the grill and cook for 2 ½ minutes on each side or to your liking. Once cooked rest for 5 minutes.

• In a bowl combine the potatoes, apple, mayo, mustard, lemon juice, chopped chives, a pinch of salt and pepper. Mix together until combined.

• To serve, place a pile of potato salad onto a plate. Serve the pork chop next to the potatoes with a spoon of your favourite mustard.

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Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Recipe By Michael Weldon

Ingredients

• ½ cup flour

• 3 free range eggs

• 2 cups Coles brussels sprouts, sliced thinly

• ½ Coles cauliflower, chopped finely

• 3 spring onions, sliced thinly

• ¼ bunch coriander, leaves picked

• 1 red chilli, sliced thinly

• 1 tbs garam masala

• 1 tbs cumin powder

• sea salt

• pepper

Spiced Coriander Yoghurt

• 2 cups Jalna Greek yoghurt

• ½ bunch coriander, chopped

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ lemon juice

• pinch of sea salt 

Method

• In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.

• In a bowl mix the spiced coriander yoghurt ingredients until combined.

• Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.

• Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.

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Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

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BBQ Halloumi & Melon Salad

BBQ Halloumi & Melon Salad

Recipe By Michael Weldon

Ingredients

• ¼ watermelon, diced into 3cm cubes

• 1 shallot, sliced thin

• 1 cucumber, cut in chunks

• ¼ cantaloupe, cut in wedges

• ¼ honeydew melon, cut in wedges

• ¼ bunch Coles mint, leaves picked

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

• 250 g halloumi, cut into large pieces

• 2 tbs Coles honey

• ½ lemon, juice

Garnish

• extra mint leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq plate until smoking hot.

• In a large mixing bowl combine the watermelon, shallots, mint and chilli flakes. Dress with olive oil and a pinch of salt, mix together. 

• Place the cantaloupe and honeydew melon wedges down onto the hot plate and lightly grill on both sides until char lines appear. Take off heat and set aside then cut the skin off the melon and dispose. Cut the melon wedges into the same size as the watermelon chunks and add to the salad and mix through.

• Heat a frypan over a medium heat add a drizzle of olive oil and the haloumi cheese. Fry till golden on all sides, add the honey and glaze then add the lemon juice. Toss together until the glaze coats the halloumi.

• To serve spread the melon mix on a platter then add the warm halloumi and glaze. Eat straight away.

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Smoked Sausage with Brusselkraut

Smoked Sausage with Brusselkraut

Recipe By Michael Weldon

Ingredients

• 1 kg Coles brussels sprouts, sliced thinly

• 30 g table salt 

• 1 tbs caraway seeds, toasted

• 2 packs of Coles finest lamb and beef sausages

Serve 

• your favourite mustard

Special Equipment

• 1 ltr sterilized fermenting jar

Method

• In a large bowl mix the sprouts, salt and caraway seeds. With clean hands gently scrunch the sprouts to spread the salt and start breaking them down. Cover and leave to one side for 30 minutes them repeat the process. Do this 4 times then pour the sprouts and liquid from the bowl into your pickling jar. Shut the lid and leave in a cool dry place for 3 days.

• After 3 days pop open the lid and burp (that is the technical term) the brusselkraut. Seal the jar again and leave for another 2 days. 

• Taste the kraut and if you are happy seal the jar and a put in the fridge. If you want a little more funk and fermentation, seal the jar again and leave for 2 more days. 

• Once you are happy with the flavour that kraut is ready to use. Store in the fridge when not using and it should last a month or so but we think you’ll eat it a lot quicker than that

• Heat a smoker to 150 - 160 degrees (C).

• Lay the sausages in the smoker. Smoke until the sausages are cooked through. The skin will slightly wrinkle and have a firm texture to it. 

• Serve the smoked sausages with the brusselkraut and your favourite mustard. 

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Creamy Polenta with Sauteed Kale

Creamy Polenta with Sauteed Kale

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 3 garlic cloves, sliced

• 1 bunch Coles kale, sliced

• 1/2 tsp chilli flakes

• ½ cup vegetable stock

• 1 tbs butter

• extra virgin olive oil

• sea salt

• 500 g polenta

• 5 cups Coles milk

• 2 garlic cloves

• 4 bay leaves

• ½ tsp nut meg

• 2 tbs butter

• 2 tbs parmesan cheese

• sea salt

Garnish

• toasted pine nuts

Method

• In a frypan over a medium heat add a drizzle of olive oil and the onion, fry off until it begins to soften. Add in the garlic, chilli flakes and a pinch of salt, cook until softened and toasted. Add in the kale and fry off until it starts to colour. Add in the chicken stock and cook down until the kale is tender, add the butter and cook out for a couple more minutes. Remove from heat and keep warm. 

• In a large saucepan combine the milk, garlic, bay, nut mag and a pinch of salt. Bring the liquid up to the simmer, pour the polenta into the pot of milk and stir. Cook gently until the polenta is hydrated and soft. Add in the butter and cheese, stir into the polenta until combined. 

• Serve the polenta in a bowl topped with the kale and s sprinkle of toasted pine nuts.

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Mussel Vindaloo

Mussel Vindaloo

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 brown onion, diced

• 3 tbs Patak’s vindaloo paste

• 500 ml Coles beef stock

• 1 kg mussels

• 3 sprigs curry leaf

• ¼ cup Coles roasted cashews

Serve With 

• steamed rice

• naan

Method

• In a saucepan with a lid, melt the butter then add the onion and fry until softened and lightly golden. Add the vindaloo paste and fry off until fragrant and it begins to split. Add the beef stock and reduce until the gravy thickens.

• Add the mussels and cover with a lid shake and agitate the saucepan until the mussels begin to open. Once a mussel is open remove and place onto a serving dish. Keep cooking and removing the mussels until all are cooked. 

• Add curry leaf and cashews to the grave cool down for 1 minute to thicken then pour the gravy over the mussels, serve with steamed rice and some naan to soak up the extra gravy. 

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BBQ Lamb Backstrap Salad with Harissa Yoghurt

BBQ Lamb Backstrap Salad with Harissa Yoghurt

Recipe By Michael Weldon

Ingredients

• 2 Coles lamb back straps

• 1 tbs cumin powder

• 1 tbs paprika powder

• sea salt

• olive oil

Harissa yoghurt

• 1 cup Jalna Greek yoghurt

• 2 tbs harissa paste

• 1 tsp smoked paprika

• 1 lemon, juice

• 1 tin of Coles chickpeas, drained

• 1 red onion, sliced thinly

• 1 cucumber, seed removed and cut into half circles

• 1 bunch Coles mint, leaves picked

• 1 bunch dill leaves picked

• ½ bunch of parsley, leaves picked

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. 

• Dust the lamb backstraps with cumin and paprika powder and season with sea salt. Drizzle with olive oil and then place onto the grill. Turn the lamb 90 degrees before turn over to get cross hatch grill marks. Cook until the lamb is done to your liking. Then rest for a few minutes.

• In a bowl mix together the harissa yoghurt ingredients and season with sea salt. 

• In a bowl combine red onion, cucumber and herbs. Dress with olive oil and lemon juice, season with salt. 

• To plate up spread the yoghurt on the bottom of a sharing platter and top with the salad. Slice the lamb into 1cm thick pieces and place on top of the salad, garnish with chickpeas and extra herbs. 

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Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Roasted Pumpkin with Sage Burnt Butter & Goats Curd

Recipe By Daniel Matheson

Ingredients

• 1 whole Coles kent pumpkin, skin on, sliced in 3cm thick wedges

• ¼ bunch Coles sage, leaves sliced thinly

• 1 bunch watercress, torn roughly

• 120 g Coles goats curd

• 150 g salted butter, cubed

• 1 tbs milk

• 2 tbs Squeaky Gate extra virgin olive oil

• salt flakes to taste

Method

• Preheat an oven to 200 degrees (C).

• Slice the pumpkin in 10-12 wedges and place the wedges facing up on a lined baking tray. Drizzle a generous amount of extra virgin olive oil and sprinkle with salt flakes. Roast in the oven for 20 - 25 minutes or until the tops of the pumpkin have started to brown. Once roasted, take out of the oven and rest aside to cool down to warm.

• Melt the butter in a pan on medium heat and stir with a whisk until the colour begins to change and some foam rises to the top. Take off the heat, add in the sage and rest aside.

• In a separate bowl, whisk the goats curd until it softens, and fluffs then rest aside.

• On a large serving platter place the pumpkin wedges on the base, spoon over the goats curd so that there is at least some on each pumpkin piece and pour over the butter. Garnish with freshly ripped watercress. 

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Corn Ribs with Smokey Chilli Mayo

Corn Ribs with Smokey Chilli Mayo

Recipe By Michael Weldon

Ingredients

• 4 Coles corn cobs, cut into quarters and cut out most of the husk

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs smoked paprika

• 1 tsp cumin

• ½ tsp cayenne pepper

• ½ lime

• 1 pinch of sea salt 

Smokey Chilli Mayo

• 1/2 cup Coles mayonnaise

• 1 garlic clove, grated

• 2 tbs chipotle in adobo sauce

• ½ lime

• 1 pinch sea salt

Method

• Pre heat an oven to 220 degrees (°C).

• Lay the corn on an oven tray with the cores facing down and kernels facing up. Cover the corn in the oil, paprika, cumin, cayenne pepper and salt. Place in the oven until the corn is crispy on the outside and cooked through. 

• In a bowl combine the smokey chilli mayo ingredients and mix together.

• Squeeze the lime juice and add a pinch of salt to the ribs.

• Serve the corn ribs on a platter with the sauce drizzled on top or on the side. 

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Smoked Carrots with Sesame Yoghurt & Chilli Oil

Smoked Carrots with Sesame Yoghurt & Chilli Oil

Recipe By Courtney Roulston

Ingredients

• 1 kg bag Coles carrots 

• 1 ½ tbs Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste 

• 1 tsp ground cumin 

• 1 cup Jalna yoghurt 

• 1 tbs tahini paste

• 1 small clove garlic 

• 2 tbs lemon juice  

• 1 tbs Coles finest Canadian maple syrup 

• 2 tbs pepita seeds 

• 2 tbs chilli oil

• ¼ cup Coles mint leaves, chopped 

Method

• Pre heat the smoker with woodchips. Toss the carrots in 1 tbs of oil, cumin and a pinch of salt and pepper. Place the carrots into the smoker and leave to cook for 1 hour, or until the carrots are tender. 

• Place the yoghurt into a bowl and whisk in the tahini, garlic, lemon juice, maple syrup and a pinch of salt.

• Place the pepita seeds and remaining oil into a pan over a medium heat and toast for 2 minutes, or until puffed and crisp. 

• Spread the sesame yoghurt onto the base of a serving plate. Top with the smoked carrots and drizzle over chilli oil, pepita seeds and mint. 

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Apple & Rosemary Stuffed Pork Belly

Apple & Rosemary Stuffed Pork Belly

Recipe By Michael Weldon

Ingredients

• 1 Coles pork belly, trimmed and skin scored

• 1 Montague apple, grated

• 1 onion, diced

• 2 tbs Coles butter

• ¼ cup breadcrumbs

• ¼ cup almonds, diced

• 5 sprigs rosemary

• sea salt

• black pepper

Special Equipment

• butchers string

Method

• In a large frypan, cook the onions in olive with a pinch of salt until softened. Add in the butter and breadcrumbs, mix through until the butter melts and is soaked up by the breadcrumbs. Remove from the heat, add in the apple, almonds, rosemary, pinch of salt and pepper. Mix until combined. Leave aside to cool.

• With a sharp knife score the skin of the pork roast at 2 cm apart.

• Lay the pork roast on the board skin side down. Spread the stuffing down the middle of the pork belly. Using the string, tie the belly so it wraps around the stuffing. Start in the middle then tie then ends then fill in the gaps. This can be done a day or 2 ahead.

• Heat your BBQ or oven to 230 degrees (C).

• Place the pork roast in a rack in a deep oven tray. Season the skin generously with salt. Cook for 30 minutes until the skin has bubbles. Reduce the heat to 160 degrees (C) and cook until the belly is cooked through (approx. 1.5 hours).

• Once cooked, remove from the heat and rest for 20 minutes.

• Cut open the string and carve. Serve with a crisp salad and your favourite sauce or mustard.

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Vegan No-Butter No-Chicken

Vegan No-Butter No-Chicken

Recipe By Michael Weldon

Ingredients

• 2 tbs extra virgin olive oil

• 1 onion, diced

• 3 tbs Patak’s butter chicken paste

• 2 tins Coles coconut cream

• 1/2 head of Coles cauliflower, cut into florets

• 1 block of firm tofu

• 2 tbs flaked almonds

• ½ bunch coriander leave

To Serve

• steamed rice

• Patak’s papadums

Method

• In a large saucepan heat the olive oil. Add the onion and butter chicken paste, fry off until the paste splits and the onion softens. Add the coconut cream and a tin of water. Bring to a boil then reduce to a simmer. 

• Add in the cauliflower and simmer until tender. Add the tofu and cook till warmed through. Add the almonds and taste, adjust seasoning if needed.

• Garnish with coriander leaves and extra almonds. Serve with a side of steamed rice and papadums.

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XO Chilli Prawns

XO Chilli Prawns

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles deli jumbo raw/green king prawns

• ½ cup Coles corn flour 

• 2 cups oil for frying 

DIY XO Sauce 

• ¼ cup Squeaky Gate extra virgin olive oil 

• 2 golden shallots, peeled 

• 3 cloves garlic, peeled 

• 1 tbs fresh ginger, peeled 

• 6 long red chillies, roughly chopped, plus extra to garnish 

• ¼ bunch coriander, stems & tops separated 

• ¼ cup dried shrimp, soaked in water for 30 minutes

• 1 tbs Coles caster sugar

• 1/3 cup shoa xing (Chinese cooking wine)

• 2 tsp Coles Asia sesame oil 

• 1 tbs soy sauce (check for gluten free) 

Method

• For the XO sauce, place the shallots, garlic, ginger, chillies, coriander root and dried shrimp into the base of a small food processor. Blitz until you have a rough paste. Heat the oil in a large fry pan over a medium heat. Add in the paste and cook, stirring for 10 minutes, or until the paste has cooked off. Add in the sugar, shoa xing wine, sesame oil and soy sauce and a dash of water. Continue to cook for 5 - 6 minutes on a low heat, or until the sauce is a dark rich red colour and has a shimmer on the surface. Remove from the heat and set aside.

• Heat the oil in a wok to 170 degrees (C). Dust the prawns in the cornflour, shaking off any excess. Fry the prawns in batches until crisp on the outside - they don`t need to be completely cooked through at this stage. Drain on kitchen paper. 

• Remove the oil from the wok and place back onto a medium heat. Toss the prawns with 3 tbs of the XO sauce in the wok over a medium heat, adding a little water to make the sauce a little looser and to coat the prawn shells. 

• Place the prawns onto a serving plate and garnish with coriander tops. 

  Serve with noodles or rice on the side. 

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