Finally someone explains clear"160 / 30 min/fan oven " thank you!!!

Big time ainsley energy

Love where you went with that! The flavours, the spices, the orange, the slow cooking, with just a TOUCH of Maillard reaction there at the end to ramp up the levels of glutamate 😂 But I loved your gorgeous chopping board/block which is EXTREMELY handsome. By the way, I actually spotted your channel in the context of making prawn toasts although I actually ended up watching your fried rice video - especially given your (correct!) comment about ONLY using a carbon steel wok (non stick woks are to Chinese cookery what those dried Vesta curry packs are to Indian). While you were clearly not suggesting people should not attempt this recipe if they haven't got one, what you're really saying is "don't buy and cook with a non stick wok - get the real deal". Having proffered such advice, while the English are not Chinese - and they're not us - we CAN channel our inner Chinese spirit - and really cook like a demented arsonist has finally lost the plot - it seemed to turn out nicely - yet, especially after your repeated encouragement to cook it hot and fast - most especially the eggs - it was at least the teensiest bit anticlimactic, if not outright disappointing, to see your two eggs almost completely impervious to the raging inferno to which they were allegedly dropped. After some seconds, I might JUST have detected the thinnest part of the egg white on the cusp of about to turn from transparent to white. In a busy kitchen in Hong Kong, eggs left that long unstirred, would be incinerated - we should have seen hapless grains of rice which were not corralled into the relative safety of a heap of (previously boiled) their compadres - thus unprotected by them - and thus jumping, crackling and spitting as the strays are subject to the unforgiving ferocity of metal as hot as the boiler plate of a Victorian steam engine - you could easily see 400C. That egg should have SHRIEKED, frazzled and turned to moist but crispy streamers in10 seconds flat! Be brave Nicky - I can tell you can cook. Just be prepared to have all the windows open 😂😂❤❤

Does white pepper give a better taste than black pepper. Love his cooking shows.

Making these this Friday night to start the weekend 😍 thanks Gok for this easy recipe! What sauce for dipping would you recommend with these prawn toasts

Many thanks Gok. I make prawn toast for my sister's birthday. It so delicious👍

Gok don't be so scabby with your full recipes you could give us one every now and again. PS. Love you and Love your food. :)

Corr, both recipes look amazing and I'm just about to make the sesame prawn toast. I also want to have a go at the Asian almond cookies but you don't specify weights for the ground almonds, butter, sugar and flour. Can you please advise how many grams of each you use? Thanks so much x

Thanks for the idea.

I don’t usually screw a dish up this badly but my sesame seeds kept falling off in the oil and it was definitely taking ages to cook. Oil too hot I’m assuming! Will keep making until they’re perfect

Yeah baby ❤

Yummy.

What oil have you got in the wok ?

Thank you so much GOK. Never knew you could make them this easy at home. Will be cooking this next week for myself and my son, as it be cheaper than getting at the Chinese. I’ll also make my own egg fried and curry 🤤 👏

noice, just gotta hunt some prawns now

Loverly 👍

Do you add the egg qhites

What kind of oil is best for this.. Anyone know? thanx :)

Gokgokgokgokgokgok 😂

Can rice be used a sesame seed sub

How can you eat poop shoot? 🫤. 🖐🏽

Not devaining the prawns RANK