Welcome To The Year Of The Wok!

Add a wok to your outdoor cooking and bring drama, high heat and fine flavours to your menus. Here’s a prawn extravaganza to get you going

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To make prawns with pak choi and five-spice seasoning for four, you will need:

600g of peeled, cleaned and thawed prawns

1 teaspoon freshly ground five-spice powder (see method)

30ml Old Brown sherry 15ml dark soy sauce

5ml sesame oil 1 lime, quartered

8 sprigs fresh coriander 25mm fresh root ginger

3 cloves of garlic 1 or 2 tablespoons of Maizena

4 large spring onions 1 or 2 whole, fresh red chillies

4 to 6 pak choi, or baby cabbages

45ml to 60ml canola, sunflower or peanut oil (never olive oil)

If you are going to cook like this fairly frequently, buy a wok.

If this is an experimental once-off, use a skottel braai fitted to a portable gas cylinder. But a real work is simply easier to work with and more effective than a skottel.