Pot blanched French Fries

Using Duck fat as oil for blanching, heat melted fat to 260 degrees in a pot and throw sliced Russet potatoes in for 10 mins. Remove from the oil, crank the temp in the pot up to 360 degrees and throw sliced potatoes back in for about 3 to 4 mins. Remove and serve immediately.

Sesame Minced-Pork Crispy Fingers

Makes 24 fingers

De-frost 600g of minced pork, and marinate with white sesame seeds, oyster sauce, pepper, salt and sugar. First quarter 3 hot dog buns and then half each quarter to make then thinner slices for better frying. Spread the marinated minced pork on each slice and sprinkle with more sesame seeds. Deep-fry them in olive oil (healthier option) or vegetable oil (cheaper and simply indulgent), placing them in the pan, face (with meat) down, and turning over constantly till golden brown. Remove from the oil and place over absorbent towels, to drain excess oil. Serve immediately.

Tempura Prawn-Olive stuffed Eggs

Makes 8 halves

Brown some chopped onions & garlic in a tsp of oil, and add 6 boiled & chopped prawns, stirring 4 tbsps of soba sauce and mixing well. Chop 4 olives and add to the pan.

Bring 4 eggs to the boil and turn the fire off, leaving the pot of eggs in water covered for another 9 minutes. Remove the eggs and dunk them in cold water, to make the flesh detach from the shell easily. De-shell and cut eggs in half. Remove the egg yolks.

Add 1 egg yolk to the mixture in the pan with the prawns and mix well. Spoon the mixture into the hollows of the cooked egg whites and cover them in tempura flour mixed with water (thick enough to dribble).

Deep-fry the flour-covered eggs till golden brown and serve immediately.