One of my all time favourite Chinese takeaway dishes! This looks amazing, great definition on the prawns and the sauce was a thing of beauty. And what an absolute cool boss of a mum!! Outstanding.
I just got my order for special,ingredients from you, the flour for making the batter is fantastic - I’ve tried everything in the past, but you are right - the green Dragon flour makes crisp, non greasy chicken or prawn balls - I’m in heaven. Thankyou for your lovely videos..
I have tried so many times to cook prawn balls because I love them, thank you for showing how to make them correctly, the msg makes all the difference. Absolutely delicious.
Came across this channel! My boyfriend loves Chinese takeaway, so I appreciate you teaching how to cook all these wonderful recipes! It’s not my favourite kind of food, but I love cooking for him and seeing how happy he is to have his favourite foods! Thank you! British Columbia, Canada 🇨🇦
Lol I like the no airs and grace attitude, you just tell it how it is. It’s true to self and so relatable. Love your quirkiness it’s just like me. Thanks for the recipe. ☺️
I love you guys. I've ordered your book for my grandson for Christmas. he's autistic but a fab cook winning many cake competitions. he will love you guys just like me lol thank you. Big fan here x
Thanks 😊 and you do know it’s not due until after Christmas, it’s explained in the listing, I don’t want you to get worry, if you want to cancel the order email contact@chinandchoo.com
Bro... I love your vids. The last time I cooked fried rice I followed your instructions, including the monosodium gluto... wow, really wow... and now, having just tried this recipe... full- on WOW ! Never thought I'd be able to reproduce anywhere near the unique flavour of Chinese cooking, but thanks to you I'm now able to rustle up a dinner which I'd describe as being fairly close to what I'd buy from my most favourite take-away. PS. Please tell your mum I always have a chuckle and remember her when I cook my fried (maggots) rice. 😊 Cheers, fella. Stay safe !
Mouth watering. Going to make these for my mum, it’s one of her favourites. Just picked up all my ingredients so this video just came in time so I can use your recipe book and also watch. Great job guys.
I bought the Green Dragon flour but couldn’t get the self-raising just the plain, I added my own baking powder after looking up a suitable ratio. I followed the instructions from this video and another of yours to make king prawns in batter. I rather sceptically included MSG on the prawns and in the batter. Best prawns ever. So crunchy and so tasty. I’m now looking at what else to try the MSG on… maybe my cornflakes 😂 I’m going to try the flour in a Yorkshire pudding.
Prawn balls are elite!!! Can’t seem to get decent ones these days. I’ve tried making my own before which were fairly nice but these look 👌🏾👌🏾👌🏾 definitely gonna try this recipe!
I bought this today for £6.20 so it's not cheap I just decided to try making it myself one day especially as the batter wasnt that great very oily not crispy at all like I normally buy. Very easy to follow video cheers:).
I'm the same with the prawn texture 😔 I love the flavour aswell and cook prawns often for my partner and kids so I can make a lovely white wine garlic sauce to go with some sea bass. Love the videos you and your mum are awesome! Much love from Ireland 🇮🇪
We made the chicken balls to your exact recipe and they turned out fantastic! mum was right they were much better than a takeaway!! Thx guys give your lovely mum a kiss from us ok 👌 😁😁
You know what guys your channel makes me smile... I'm more of a person on the authentic end of the scale, you probably know that, but you two together are the best. I've been following another Chinese channel and they are a American couple based in China who've been there for years.. They do some really incredible dishes and some of the stuff they use is nowhere to be found. It would be super awesome if you could do something similar, just occasionally, but have in stock the stuff needed to make the dish. Just so you can have a look their channel is Chinese Cooking Demystified and it is pretty hardcore. More for the experienced cook like myself. Oh the Thai's double fry and crispy lasts almost for ever :-)
just ordered a chinese take away, we always get the prawn balls, my mum loves them, but i am now vegan, i usually take out the prawn and eat just the batter and sweet n sour sauce, but i'm hoping to make my own with either tofu or mushrooms in batter. thanks for posting this, it's given me great ideas and i'm so glad there's no egg in the batter!!!
I love you two so much! You are so funny together! The way your mum goes off on a tangent all the time 😂💕 “at 6 I had a banana “ Love your videos!! I’ve made 3,4 of your recipes so far! Keep being great! Love you choooo 🤗😂
Love these videos guys. I’ll still continue to order from my local Chinese takeaway but I love to cook, so I have a great time following your recipes. Keep up the good work!
In UK I had fish and chips from the local Chinese restaurant the fish tasted awesome, not sure how they make it could be by adding MSG to batter or fish can you confirm. You and your mum are great and I love the banter.
Really love you 2, make brill chicken fried rice now, getting there with a couple of other recipes, kept me same through lock down and my mum passing, sit in bed on a saturday morning watching you 2 with the hubby🥰, I would like to know how to make spring rolls x
Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here ru-vid.com/show-UCPX4joKxkOVMqiN7kW0kzGg
Fab vid, S n S kp are my fave- x my local Chinese take away is shut so I’m gona try your recipes, Id like your cook book also, keep going and looove the fooood!!😍
Mums know best never question them as you just get ignored lol. I love the recipes and the great thing about them they adaptable you are allergic or dislike and ingredient swapping out - you want to go Foo foo style add additional ingredients. That's the thing I love about cooking how adaptable recipes are and how you can tailor them to your needs. Will Defo try out this Love prawns lol
*Hi love all your meals they are amazing and Chin like you i dont like the texture of a prawn but love the flavour, so what i do when making battered prawns and i do this as my kids prefare it aswel is just chop and mince the prawns and then roll into balls before coating them, the result is they taste the same but the texture is so much lighter and not a horrid prawn🍤👍🏼*
I'm with you Chin about the prawns especially when they turn up au natural with the heads and shells on!!!! However I do love the flavour. Definitely giving this one a go. Any misprints/omissions in the 1st revision book we should be aware of? 😉
I’m exactly the same I hate the texture of prawns but like the taste of them. So I tend to prefer prawn toast lol. I’m not a lover of sweet n sour sauce either but it all looked so nice that I’m still going to try this :)
Wow, these look so yummy....I am not sure what you mean by orange squash though? liquified? Looks very thin for squash (Looks like Orange Juice)...hmm...Also, Argentinian prawns are red or pink before being cooked when taken out of the shell but I never buy those but the kind you use because the ones caught from the Southwest Atlantic are usually trawled irresponsibly just so others know...They use nets where big animals such as sea turtles can't escape.
You should do a sweet and sour with Quorn nuggets. I do it at home and it reminds me of the sweet and sour chicken I used to get when I was young. A good alternative for vegetarians
Omg, Like chewing on your ear, funny shit, I think exactly the same thing. Also when you said Fork in that pan, it made me shiver, I hate that as well.
@David Pumpkini funny!.. Im trying to find the meaning of the recipe as it applies to my situation some of these ingredients are hard to find. but i been cooking pho so I had some ingredients already. but you know Im not just reading a recipe.. Im "cooking" freestyle. It should be fun
The batch of sauce is larger than my family would use in one go, does it store well? If yes how? I'm thinking freezing individual portions perhaps? Oh, and just a quick thank you. I've watched a lot of your videos now and incorporated a few tips and tricks (including MSG) and my family have been going nuts for my cooking. I made some not-at-all-traditional fried rice the other day that was demolished in minutes thanks to using some of your techniques.
Bought your book, love your vids. In this recipe should it not be 300g of sugar not 100g as stated for the sweet and sour sauce? Thinking 1/5 of 1.5kg as per book.
Hi I have a question, after you have made your batch of sweet and sour sauce, do you thicken it before you refrigerate it for future use or do you refrigerate it and only thicken it when you want to use a portion of the pre made batch??
If you do the same process of ginger, star anise(only about 3), cinnamon stick, pop that into a big mug of boiled water then add the juice of a whole lemon, 1 tsp of honey and if you wish a wee dram of whiskey = hot toddy 💖👍🏻
