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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    BBQ Chilli & Garlic Tiger Prawns

    Chinese Style Butterflied Barbecue Prawns

    BBQ Chilli & Garlic Tiger Prawns are the ultimate summer barbecue seafood dish, cooked directly over hot coals for maximum smokiness and finished with melting butter, garlic and fresh chilli. This BBQ Chilli & Garlic Tiger Prawn recipe keeps things simple but bold, letting the natural sweetness of tiger prawns shine while layering savoury barbecue marinade and rich butter over the top.

    Butterflied and scored so they open beautifully on the grill, these prawns cook in just minutes. The dripping butter hitting the coals creates bursts of flame and smoky caramelisation, giving you that perfect charred finish without overcooking the delicate meat.

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    Flaky Spring Onion Pancakes (Cong You Bing)

    Spring Onion Pancakes are a classic Chinese street food known for their crispy exterior and soft, flaky layers. Made using a hot-and-cold water dough and a savoury spring onion oil paste, the dough is rolled, coiled and flattened to create multiple delicate layers that crisp up beautifully when pan fried.

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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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    Thai Grilled Pork

    Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or

    grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known

    as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before

    cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted

    rice powder for a bold, smoky and tangy flavour.

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    Thai Omelette with Nam Prik Pao

    Thai Omelette with Nam Prik Pao is a classic Thai street-style dish featuring a light, crispy

    omelette served with a rich homemade chilli paste. The omelette is flavoured simply with fish

    sauce, spring onion and chilli, then cooked in hot oil to create crisp edges and a fluffy centre.

    The Nam Prik Pao paste adds depth with dried chillies, garlic, dried shrimp and tamarind,

    creating a sweet, savoury and spicy accompaniment.

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    Crispy Korean Seafood Pancake – Haemul Pajeon

    Crispy Korean Seafood Pancake, known as Haemul Pajeon, is a savoury Korean classic made with spring onions, seafood and a light batter that fries to crisp edges while staying soft and slightly gooey in the centre.

    The key to a great Haemul Pajeon is a thin, cold batter, plenty of oil in the pan and layering the seafood into the pancake while the batter is still slightly soft so it binds naturally. A simple soy-vinegar dipping sauce completes the balance of salty, sweet and tangy flavours.

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    Amazing Duck & Hoisin Gyoza

    Crispy Lattice Bottom Dumplings

    Amazing Duck & Hoisin Gyoza combine crispy duck breast with sweet hoisin sauce and classic dumpling technique to create the ultimate pan-fried dumpling. This Amazing Duck & Hoisin Gyoza recipe uses pre-cooked crispy duck, finely chopped and marinated with oyster sauce, sweet chilli and sesame oil for a rich, juicy filling.

    Finished with a signature crispy lattice base, these gyoza are pan fried until golden, then steamed to cook the pastry through before forming a delicate, crackling dumpling skirt. The result is crisp underneath, tender on top and packed with savoury duck flavour.

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    Hong Kong Bakery Style Pineapple Buns (Bo Lo Bao)

    Pineapple Buns are a classic Hong Kong bakery treat—soft, fluffy sweet buns topped with a crumbly, golden crust that resembles a pineapple. Often served warm with a slice of butter, they’re rich, nostalgic and irresistible.

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    Fujian Fried Rice

    Fujian Fried Rice is a classic Chinese banquet dish featuring a golden egg fried rice base topped with a glossy seafood and vegetable stir fry sauce. This Fujian Fried Rice recipe follows the traditional Hokkien style method, where lightly seasoned rice is coated in egg and fried until each grain is separate, then finished with a saucy topping of prawns, squid and vegetables.

    Often served at Chinese wedding banquets, Fujian Fried Rice is designed to be a complete meal on one plate. The fried rice provides aroma and texture, while the topping delivers natural seafood sweetness in a light savoury sauce that gently coats the rice without 

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    Chinese Salt Pepper Fish & Chips

    Level up your classic fish & chips with a spiced beer batter and warming Sichuan peppercorn seasoning
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