BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Singapore butter prawns
Fruit and vegetables
15 fresh
curry leaves
2 fresh red bird’s-eye
chillies
, sliced
2 large
cucumbers
1 red
chilli
, finely sliced (or ½ to 1 tsp
chilli
flakes)
small handful fresh
coriander
, finely chopped
Tins, packets and jars
2½ tbsp
plain flour
30g/1oz
golden syrup
flavoured oats
steamed
Jasmine rice
, to serve
1½ tbsp
tahini
(or Chinese sesame paste)
Cooking ingredients
1 tsp
salt
1 tsp
caster sugar
2½ tbsp
cornflour
1½ tbsp
vegetable oil
, for shallow frying and frying
1½ tsp fine
salt
1 tbsp caster
sugar
1½ tbsp
rice vinegar
(or white vinegar)
1–2 tsp light
soy sauce
1 tbsp toasted
sesame oil
toasted
sesame seeds
, to serve
Dairy, eggs and chilled
1 free-range
egg
, beaten
50g/1¾oz unsalted
butter
Meat, fish and poultry
600g/1lb 5oz raw tiger
prawns
, de-veined and shells on
1½ tbsp
chicken
bouillon powder
Other
1–2 tbsp cucumber brine (reserved from salting)
Korean red chilli flakes, to serve
Back to recipe