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Fried cornbread with seafood and Sichuan oil
Fruit and vegetables
200g tin
sweetcorn
, drained and rinsed
3
garlic
cloves, minced
1½ tsp minced fresh root
ginger
6 spears Chinese
broccoli
or equivalent Chinese greens
1 tbsp chopped
fresh coriander
3
spring onions
, chopped
1
garlic
clove, sliced
Tins, packets and jars
225g/8oz instant
polenta
1 tbsp
oyster sauce
1 tsp
dried chilli
flakes
Cooking ingredients
1 tbsp
caster sugar
1 tbsp
baking powder
½ tsp
salt
2 tbsp
vegetable oil
1 tbsp soy sauce
1 tsp
sesame oil
1 tbsp
sesame seeds
salt and freshly ground
black pepper
150ml/5fl oz
vegetable oil
½
cinnamon
stick
1
star anise
50g/1¾oz
Sichuan peppercorns
, ground
Dairy, eggs and chilled
60g/2¼oz unsalted
butter
, melted
3 free-range
eggs
400ml/14fl oz full-fat
milk
100ml/3½fl oz full-fat
milk
100ml/3½fl oz
double cream
3 free-range
eggs
, beaten
75g/2¾oz unsalted
butter
Meat, fish and poultry
3 raw king
prawns
, heads removed and butterflied
3 small or medium
squid
, cleaned and cut into pieces
3 king
scallops
or 6 queen
scallops
Other
125g/4½oz strong
bread
flour
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