Ching’s Fast Food: 110 Quick and Healthy Chinese Favourites. Ching-He Huang

as appearing on some takeaway menus. This dish is easy to make and does not require much effort. I love the numbing heat from the Sichuan peppercorns: just dry-toast them in a pan and grind them well to ensure the maximum flavour.

       PREP TIME: 15 minutes COOK IN: 5 minutes SERVES: 2–4 to share

      1 egg, beaten

      100g (3½oz) potato flour or cornflour

      600ml (1 pint) groundnut oil

      200g (7oz) squid, cleaned and sliced into rings

      Salt

      2 pinches of dried chilli flakes

      1 tbsp of Sichuan peppercorns, toasted and ground (see the tip below)

      Sprigs of coriander, to garnish

      TO SERVE

      Lemon wedges

      Fruity Chilli Sauce (see Appetisers)

      1. Mix the beaten egg with the potato flour or cornflour and 2 tbsps of water to make a batter.

      2. Heat a large wok over a high heat and add the groundnut oil. Heat the oil to 180°C (350°F) or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.

      3. Dip the squid rings into the batter and carefully drop into the hot oil. Deep-fry for 4–5 minutes or until golden, then lift out using a slotted spoon and drain on kitchen paper. Season with a little salt, the dried chilli flakes and ground toasted Sichuan peppercorns, then serve with lemon wedges and the Fruity Chilli Sauce and garnish with coriander sprigs.

      CHING’S TIP

      To toast the Sichuan peppercorns, heat a small wok or saucepan over a medium heat, then add the peppercorns and dry-toast for 1 minute or until fragrant. Transfer to a spice grinder or pestle and mortar and grind to a powder. Alternatively, place in a plastic bag and smash with a rolling pin.

      Five-spice salted prawns with hot coriander sauce

      This is my take on salt and pepper prawns: prawns coated in a starchy batter and deep-fried, then tossed in a spicy salt and served with a grapefruit and coriander dipping sauce. It also makes a sophisticated appetiser for serving with cocktails.

       PREP TIME: 10 minutes COOK IN: 5 minutes SERVES: 2–4 to share

      1 egg, beaten

      100g (3½oz) potato flour or cornflour

      600ml (1 pint) groundnut oil

      12 raw tiger prawns, shelled and deveined, tails left on

      FOR THE GRAPEFRUIT AND CORIANDER SAUCE

      1 tbsp of peeled and grated root ginger

      1 green chilli, sliced

      1 red chilli, sliced

      2 tbsps of lemon juice

      Juice of ½ large pink grapefruit (‘bits’ included)

      Handful of coriander leaves, finely chopped

      FOR THE SPICE MIX

      1 tsp of Chinese five-spice powder

      1 tsp of sea salt

      1 tsp of ground white pepper

      1. Mix together all the ingredients for the sauce in a bowl and set aside. In a separate bowl, mix together the egg, potato flour or cornflour and 2 tbsps of water to make a batter. Set to one side.

      2. Place a wok over a high heat, add the groundnut oil and heat to 180°C (350°F) or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.

      3. Dip each prawn in the batter and then lower into the oil, one at a time. Cook for 4–5 minutes or until the prawns turn golden and then remove from the oil with a slotted spoon and drain on kitchen paper. Mix together the ingredients for the spice mix and sprinkle over the cooked prawns, toss well and eat immediately, served with the coriander sauce.

      Japanese-style crispy halibut with lemon sauce

      If you enjoy ordering lemon chicken from your local takeaway, then you will like this dish. It rather resembles English-style fish fingers – without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I’ve used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavoured with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.

      PREP TIME: 15 minutes COOK IN: 5 minutes SERVES: 2–4 to share

      200g (7oz) halibut fillet, cut into 1cm (½in) strips

      Sea salt and ground white pepper

      100g (3½oz) potato flour or cornflour

      1 egg, beaten

      150g (5oz) panko breadcrumbs

      600ml (1 pint) groundnut oil

      Dried chilli flakes (optional)

      Lemon wedges, to garnish (optional)

      FOR THE SAUCE

      1 tbsp of peeled and grated root ginger

      1 tbsp of light soy sauce

      1 tbsp of runny honey

      1 tbsp of Shaohsing rice wine or dry sherry

      100ml (3½fl oz) cold vegetable stock

      50ml (2fl oz) lemon juice

      1 tbsp of cornflour

      1. Season the halibut pieces with salt and white pepper. Put the potato flour or cornflour, beaten egg and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornflour, then the egg and coat in the breadcrumbs.

      2. Place a wok over a high heat and add all but 1 tbsp of the groundnut oil. Heat the oil to 180°C (350°F) or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3–4 minutes or until golden brown, then remove with a slotted spoon and drain on kitchen paper.

      3. Meanwhile, make the sauce. Heat a small wok or saucepan over a medium heat and add the remaining 1 tbsp of groundnut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to the boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat.

      4. When the fish is cooked, season with dried chilli flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.

      Chinese-style soft-shell crabs

      In Chinese cooking, crabs are served in a variety of ways, from steamed and braised as well as deep-fried. This is a popular dish, served in Chinese restaurants