⅓ cup plain flour

1½ tbsp chilli powder

2 tsp salt flakes

vegetable oil for deep-frying

4 large red chillies, cut in half lengthways, seeds removed

¼ cup spring onion, julienned

6 finger limes, cut in half on the diagonal (or use 2 lemons, halved)

METHOD

1. Arrange chicken wings on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer and position over deep saucepan or wok of boiling water and steam, covered, for four minutes.

2. Carefully remove plate from steamer basket, drain away excess liquid and set aside for 15 minutes to cool slightly.

3. Meanwhile, combine flour, chilli powder and salt in a large bowl. Add chicken wings in two batches and toss to coat well, shaking off any excess flour.

4. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the chicken wings and deep-fry for about seven minutes or until just cooked through and lightly browned. Using tongs, turn wings occasionally to ensure even cooking. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining wings.

5. Add chillies to the same hot oil and fry for about one minute for until they are deep red. Remove with a slotted spoon and drain well.

6. Arrange chicken wings on a platter and garnish with fried chillies and spring onions. Serve immediately with finger limes, which should be squeezed on top of the wings, at the table.

Serves 4-6 as a starter

Stir-fried chickpeas with black bean and chilli

With the hearty texture and nutty, creamy flavour of chickpeas soaking up piquant, complex flavours and aromas of fermented black beans and chilli, this is an excellent vegetarian option served on its own with steamed jasmine rice, or as a side dish with white-cooked chicken.

INGREDIENTS

1 cup (200g) dried chickpeas

3 tbsp peanut oil

2cm piece ginger, julienned

2 cloves garlic, roughly diced

2 tbsp salted black beans

1 small red onion, finely sliced

½ medium red capsicum, seeds and membrane removed, julienned

3 tbsp shao hsing wine

2 tsp brown sugar

2 tbsp tamari

1 tbsp brown rice vinegar

½ tsp sesame oil

2 spring onions, finely sliced

1 long red chilli, finely sliced

METHOD

1. Soak chickpeas overnight in plenty of cold water.

2. Next day, drain chickpeas and place in a pan covered with cold water. Bring to the boil, then simmer over a low-moderate heat for about 45 minutes or until tender. Allow the chickpeas to cool in their cooking water, then drain. Set aside.

3. Heat peanut oil in a wok until surface seems to shimmer slightly. Stir-fry ginger, garlic, black beans, onion and capsicum for two minutes or until fragrant. Add chickpeas and stir-fry for two minutes.

4. Pour in wine, drizzling it around the sides of the wok in a circular motion, then add sugar, tamari, vinegar and sesame oil and stir-fry for three minutes to create a rich sauce. Toss in spring onion and chilli and serve immediately.

Serves 4 as a side dish