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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Crispy Duck Pancakes With Cucumber Pickle

    Crispy Duck Pancakes recipe. Learn to make Chinese crispy duck pancakes with a cucumber pickle and spicy plum dipping sauce, perfect for Chinese New Year!
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    Hoisin And Cola Ribs

    Use Hoisin sauce and Coca-cola to sweeten the ribs while giving them a nice and tempting glaze.
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    Malaysian Sambal Prawns

    A homemade nutty and fragrant Malaysian style Sambal with sweet prawns
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    Korean Fried Chicken Wings (The Real Kfc)

    Korean Fried Chicken Wings, the real KFC, are crispy and flavorful chicken wings that are fried to perfection. A delicious Korean twist on a classic favorite.
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    Crispy Chicken Wings

    From Jeremy's 'Chinese Unchopped' cookbook, inspired by Singapore. Irresistibly crispy, these wings redefine speedy Asian comfort food.
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    Sri Lankan Black Pork Curry!

    Why not mix things up a little bit at Christmas time with a wonderfully spiced and delicious Sri Lankan black pork curry recipe?
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    Roast Chicken Som Tam

    Got leftover roast chicken? Turn it into a bold and refreshing Thai-style salad!
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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Vegetarian Spring Rolls

    Learn how to make delicious and easy vegetable spring rolls with School of Wok. Perfect for a tasty and healthy snack!
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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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