This month’s Silver Travel Cook Club features a recipe for Prawn Dim Sum inspired by sponsor Wendy Wu Tours.
Please note: this prize draw is now closed.
Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions.
China: The Cookbook by Kei Lum Chan and Diora Fong Chan celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.
“China: The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come.” ― Ken Hom OBE, Chef, author and TV presenter
Discover China with Wendy Wu Tours
Chinese cooking is a culinary journey that parallels the experience of travelling through China’s diverse landscapes and rich cultural heritage. Just as the vast nation is home to various regions with distinct personalities, so does its cuisine. From the fiery spices of Sichuan to the delicate dim sum of Guangdong, each dish reflects the local traditions and ingredients found in that area.
Wendy Wu Tours is the UK’s leading touring specialist, offering extraordinary tours to Japan, China and the Far East, Southeast Asia, India, Sri Lanka, The Middle East, Central Asia, South America and Europe. Since founder and owner Wendy Wu sent her first tour to China in 1994, the escorted group tour operator has grown from strength to strength.
With such a heritage, it is no surprise that Wendy Wu Tours is the UK’s number one tour operator to China, with over 25 years of experience offering escorted groups and private holidays to this fascinating country.
One of our favourite Wendy Wu China tours is the delightful Pursuit of Pandas. This fully hosted 11-day trip, in partnership with Wendy Wu Tours, is exclusive to Silver Travel Advisor customers. You’ll be in the company of fellow solo travellers to share the journey and capture magical memories, and all places are offered on a single occupancy basis, so you’ll have your own room to retreat to at the end of a busy day. This tour incorporates some of China’s most famous highlights, including the wonderous Great Wall of China and the beautifully preserved Terracotta Warriors. And, of course, as the tour name suggests, this remarkable adventure concludes with meeting some of the country’s most famous furry residents at the Chengdu Panda Conservation Centre.
Recipe: Prawn Dim Sum
For the dips:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 red chillies, finely chopped
- 3 tbsp rice vinegar
- 1 tbsp sugar
For the prawn dim sum:
- 250g/9oz raw king prawns, peeled and de-veined
- 50g/2oz bamboo shoots, finely sliced
- 1 tbsp sesame oil
- 1 tbsp dry sherry or rice wine
- ¼ tsp ground white pepper
- 1 tsp caster sugar
- 1 tsp salt
- 16 ready-made dim sum wrappers (available from Asian supermarkets)
- For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.
- Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.
- For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.
- Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.
- Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.
- To serve, place the dim sum onto a serving plate with both bowls of dips alongside.
How to win a copy of China: The Cookbook
Meeting China’s famous pandas is one of life’s once in a life time experiences. Comment below to tell us about a unique wish list experience you’ve enjoyed.
A winner will be chosen at random in early September 2023.
The competition closes on 31 August 2023.