Ziangs: King prawn balls and sweet and sour sauce Chinese takeaway recipe

[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@dalenesbitt2491]

Is that plural of Chin or is it supposed to say Chinese? 😂

[@ZiangsFoodWorkshop]

Do you know what, I had to show someone that, I couldn’t see the difference

[@johnblonde8589]

One of my all time favourite Chinese takeaway dishes! This looks amazing, great definition on the prawns and the sauce was a thing of beauty. And what an absolute cool boss of a mum!! Outstanding.

[@ZiangsFoodWorkshop]

So glad we could help and mum is a legend

[@johnstephens5031]

I'm loving the health and beauty tips ... my skin has never looked or felt so good after exfoliating the Chin and Choo way ... 😃☺😄

[@ZiangsFoodWorkshop]

😂😂😂😂😂😂

[@lesleyobrien1492]

I just got my order for special,ingredients from you, the flour for making the batter is fantastic - I’ve tried everything in the past, but you are right - the green Dragon flour makes crisp, non greasy chicken or prawn balls - I’m in heaven. Thankyou for your lovely videos..

[@ZiangsFoodWorkshop]

Hope everything works out for you :)

[@christinehale7500]

I have tried so many times to cook prawn balls because I love them, thank you for showing how to make them correctly, the msg makes all the difference. Absolutely delicious.

[@kel-cjules589]

Came across this channel! My boyfriend loves Chinese takeaway, so I appreciate you teaching how to cook all these wonderful recipes! It’s not my favourite kind of food, but I love cooking for him and seeing how happy he is to have his favourite foods! Thank you! British Columbia, Canada 🇨🇦

[@ZiangsFoodWorkshop]

Glad we could help :)

[@chriscullen5656]

I can't wait to make these!!!! so glad i found you !!!!

[@ZiangsFoodWorkshop]

❤️❤️

[@TheNailSpecialist]

Lol I like the no airs and grace attitude, you just tell it how it is. It’s true to self and so relatable. Love your quirkiness it’s just like me. Thanks for the recipe. ☺️

[@ZiangsFoodWorkshop]

😊 thank you

[@brendanfoster6903]

I love your mum. She’s so lovely and always willing to go with the flow on everything x

[@ZiangsFoodWorkshop]

Shes so awesome right :)

[@brendanfoster6903]

我很喜欢学习中国文化和中国的语文。谢谢你给我们介绍怎么做那么好的中国西餐！

[@angelbabesuz1612]

OMG! My mouth is watering right now, I love prawns, I so need to try this, when I can get the ingredients! 👌😊

[@ZiangsFoodWorkshop]

We sell them on our website www.chinandchoo.com :)

[@PhilBurnham75]

thank you guys I will try this I'm very happy if they anything like yours

[@torijane4707]

Your mum is bloody hilarious I love her one liners 😂❤️

[@MrMzkking]

Glad to see you guys coming on 100K. Congrats, I have been watching since 2K, love the fun you have with yer mum. Keep it up guys.

[@ZiangsFoodWorkshop]

Thanks 😊

[@cuhurun]

Bro... I love your vids. The last time I cooked fried rice I followed your instructions, including the monosodium gluto... wow, really wow... and now, having just tried this recipe... full- on WOW ! Never thought I'd be able to reproduce anywhere near the unique flavour of Chinese cooking, but thanks to you I'm now able to rustle up a dinner which I'd describe as being fairly close to what I'd buy from my most favourite take-away. PS. Please tell your mum I always have a chuckle and remember her when I cook my fried (maggots) rice. 😊 Cheers, fella. Stay safe !

[@ZiangsFoodWorkshop]

you too and no worries, really happy we could help!!

[@claremurray1112]

I just made these and the sause they are so good. Thanks

[@nicolawarburton544]

I've made these a few times, they're lovely. 🤩

[@ZiangsFoodWorkshop]

😊😊😊

[@jeanettelait3029]

I love you guys. I've ordered your book for my grandson for Christmas. he's autistic but a fab cook winning many cake competitions. he will love you guys just like me lol thank you. Big fan here x

[@ZiangsFoodWorkshop]

Thanks 😊 and you do know it’s not due until after Christmas, it’s explained in the listing, I don’t want you to get worry, if you want to cancel the order email [e-mail]

[@nickwilliams6750]

Just tried this with chicken balls and the family couldn’t get enough Another cracking success from your book Thanks

[@ZiangsFoodWorkshop]

Fantastic!

[@shannonbaines4609]

Why do I watch these videos late at night...I always end up hungry

[@ZiangsFoodWorkshop]

Because theres nothing better than food ;)

[@kazbleasdale1310]

Mouth watering. Going to make these for my mum, it’s one of her favourites. Just picked up all my ingredients so this video just came in time so I can use your recipe book and also watch. Great job guys.

[@ZiangsFoodWorkshop]

😊😊😊😊

[@daverussell6399]

How did it go?

[@karencharman3565]

Love watching you both .Thanks for making it fun.

[@brummiesteve3825]

Lovely

[@oliverjackson9008]

Great job watching from jamaica

[@ZiangsFoodWorkshop]

Awesome :) bet the weather is epic over there!

[@davidwiddick]

I bought the Green Dragon flour but couldn’t get the self-raising just the plain, I added my own baking powder after looking up a suitable ratio. I followed the instructions from this video and another of yours to make king prawns in batter. I rather sceptically included MSG on the prawns and in the batter. Best prawns ever. So crunchy and so tasty. I’m now looking at what else to try the MSG on… maybe my cornflakes 😂 I’m going to try the flour in a Yorkshire pudding.

[@cronosoft]

Love this channel and the pair of you after stumbling across it a few weeks ago.

[@ZiangsFoodWorkshop]

Thank you 😊

[@ZiangsFoodWorkshop]

Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here kzbin.info/door/PX4joKxkOVMqiN7kW0kzGg

[@davidmoore7361]

Fab vid, S n S kp are my fave- x my local Chinese take away is shut so I’m gona try your recipes, Id like your cook book also, keep going and looove the fooood!!😍

[@jbbantz5432]

Can I use cooked prawns for this

[@sharonnedd6288]

Simply beautiful!

[@christastic100]

I’m so hungry now . They looked fabulous and crunchy sounds are great 😊

[@ZiangsFoodWorkshop]

They are!

[@garth56]

You know what guys your channel makes me smile... I'm more of a person on the authentic end of the scale, you probably know that, but you two together are the best. I've been following another Chinese channel and they are a American couple based in China who've been there for years.. They do some really incredible dishes and some of the stuff they use is nowhere to be found. It would be super awesome if you could do something similar, just occasionally, but have in stock the stuff needed to make the dish. Just so you can have a look their channel is Chinese Cooking Demystified and it is pretty hardcore. More for the experienced cook like myself. Oh the Thai's double fry and crispy lasts almost for ever :-)

[@greg9871]

We made the chicken balls to your exact recipe and they turned out fantastic! mum was right they were much better than a takeaway!! Thx guys give your lovely mum a kiss from us ok 👌 😁😁

[@ZiangsFoodWorkshop]

Amazing 😊😊😊

[@leeoconnor123]

just ordered a chinese take away, we always get the prawn balls, my mum loves them, but i am now vegan, i usually take out the prawn and eat just the batter and sweet n sour sauce, but i'm hoping to make my own with either tofu or mushrooms in batter. thanks for posting this, it's given me great ideas and i'm so glad there's no egg in the batter!!!

[@ZiangsFoodWorkshop]

Works really well woth both :)

[@colincourier]

luv your mum. great vids and recipes,well done,i will be trying these for sure.

[@ZiangsFoodWorkshop]

Mum is awesome

[@kaylad.5496]

I love you two so much! You are so funny together! The way your mum goes off on a tangent all the time 😂💕 “at 6 I had a banana “ Love your videos!! I’ve made 3,4 of your recipes so far! Keep being great! Love you choooo 🤗😂

[@Welderman12]

I'm the same with the prawn texture 😔 I love the flavour aswell and cook prawns often for my partner and kids so I can make a lovely white wine garlic sauce to go with some sea bass. Love the videos you and your mum are awesome! Much love from Ireland 🇮🇪

[@bazdvd]

Another great video. Thanks for taking the time to show us how its done :)

[@ZiangsFoodWorkshop]

Thank you :)

[@glosterboy24]

Love these videos guys. I’ll still continue to order from my local Chinese takeaway but I love to cook, so I have a great time following your recipes. Keep up the good work!

[@ZiangsFoodWorkshop]

Good to hear! we still order out every now and then because not cooking is part of the fun

[@awesometv6464]

Love you both! Those prawns look delicious. Thank you!

[@ZiangsFoodWorkshop]

They were awesome, even though i hate prawns

[@mansdaz]

Put 3 tbl sp of flour in a bag and add the prawns and shake to coat them, it is quicker cleaner and saves flour. Good video Daz,

[@ZiangsFoodWorkshop]

Grest advice

[@teatimee]

I love your Mum

[@ZiangsFoodWorkshop]

Shes awesome :)

[@professionalidiots101]

Great tutorial, thank you both. 👏👏👏

[@ZiangsFoodWorkshop]

Thank you :)

[@mzymcken]

Your mum is adorable!

[@ZiangsFoodWorkshop]

Shes awesome right :)

[@amytyrrell2783]

Flashback to the time I had a friend stay and destroyed my pans with her metal utensil madness. The memory still makes my blood boil 😂

[@ZiangsFoodWorkshop]

Nothing worse 😂😂😂😂😂

[@bazilbrush7559]

Hi quick question if you don’t have double concentrated squash can you just use twice as much then of normal orange squash.?

[@ZiangsFoodWorkshop]

Yes but put less water (the amount of extra squash)

[@hartleyhare7375]

Just like to take the opportunity to say how fantastic your book is, especially as it has my name in the back and you signed it for me, thank you

[@ZiangsFoodWorkshop]

Thank you, means so much :)

[@fredMplanenut]

Great video, love the "wood lice of the sea" reference, I love prawns.

[@ZiangsFoodWorkshop]

😂😂😂 thank you :)

[@webbgod1]

I made this last night and it was better than my local Chinese . Keep it up guys 👍

[@ZiangsFoodWorkshop]

Awesome 😎 thank for letting us know how you got on :)

[@alandmkday8581]

Brilliant love it

[@ZiangsFoodWorkshop]

Thank you :)

[@allotmentsianthechef3470]

Lovely guys my favourite dish

[@ZiangsFoodWorkshop]

It’s a good one :)

[@glennlockey1012]

Well done guys, another great....... 'Choo-torial' lol

[@ZiangsFoodWorkshop]

😂😂😂😂😂

[@marky437]

Mums know best never question them as you just get ignored lol. I love the recipes and the great thing about them they adaptable you are allergic or dislike and ingredient swapping out - you want to go Foo foo style add additional ingredients. That's the thing I love about cooking how adaptable recipes are and how you can tailor them to your needs. Will Defo try out this Love prawns lol

[@ZiangsFoodWorkshop]

😊😊😊😊

[@douglasbolton2681]

I just made this and it was lovely

[@ZiangsFoodWorkshop]

Awesome 😎

[@johnysteps2418]

I've been waiting for this ... gonna get some prawns and do it! 😋 Also, some classic lines today ... #chewingonyourear #forkinthepan #exfoliate 😄😃☺😄

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@two-countiesdashcam]

Newbie to your channel, looking to make these tomorrow however due to a wheat allergy I'll have to try it with gluten free SR flour.

[@darcydwong]

would love traditional yuk beng with chinese sausage your channel is very addictive!

[@jbbantz5432]

Could u make some more restaurant standard food vids , like ur recent fried rice recipe

[@liverbird_55]

*Hi love all your meals they are amazing and Chin like you i dont like the texture of a prawn but love the flavour, so what i do when making battered prawns and i do this as my kids prefare it aswel is just chop and mince the prawns and then roll into balls before coating them, the result is they taste the same but the texture is so much lighter and not a horrid prawn🍤👍🏼*

[@ZiangsFoodWorkshop]

😊😊😊

[@kalodner666]

I used some tomato puree to redden the sauce once and it seemed fine, though just not quite as intense as the coloruring. Another great video guys :)

[@ZiangsFoodWorkshop]

Thats why the tom puree is in this :)

[@r.a.drileyanddadsteveboyde6316]

What is the website to get the ingrediants from ?

[@ZiangsFoodWorkshop]

Www.chinandchoo.com

[@rachaelwitney8724]

Really love you 2, make brill chicken fried rice now, getting there with a couple of other recipes, kept me same through lock down and my mum passing, sit in bed on a saturday morning watching you 2 with the hubby🥰, I would like to know how to make spring rolls x

[@ZiangsFoodWorkshop]

So glad we could help and we will be filming them at some point :)

[@johnysteps2418]

"Health & Beauty by Chin and Choo" Another channel perhaps???? 😄😄😄

[@johnstephens5031]

Maybe some makeup tips as well ☺😄☺😄😄😄😄😄☺

[@johnstephens5031]

Green Dragon flour is the best

[@ZiangsFoodWorkshop]

It really is

[@johnshepherd5673]

Bought your book, love your vids. In this recipe should it not be 300g of sugar not 100g as stated for the sweet and sour sauce? Thinking 1/5 of 1.5kg as per book.

[@ZiangsFoodWorkshop]

The book is different, we have a few variations of everything as takeaways differ. We show all So you can pick

[@nifty50travels]

Hi I have a question, after you have made your batch of sweet and sour sauce, do you thicken it before you refrigerate it for future use or do you refrigerate it and only thicken it when you want to use a portion of the pre made batch??

[@ZiangsFoodWorkshop]

No only thicken when needed

[@whitesonar]

i love this channel

[@jamotorsport]

Haha your ma is adorable

[@ZiangsFoodWorkshop]

She’s awesome :)

[@sallywoo1971]

Fab book and it signed just need u both to come up to cook them :)

[@ZiangsFoodWorkshop]

😊😊😊🤤

[@ianmasters9208]

I wish my mum was like yours.

[@ZiangsFoodWorkshop]

Mum is one of a kind lol

[@U5mR]

is there a link to the sweet and sour sauce?

[@ZiangsFoodWorkshop]

No but easily found in past videos :)

[@Afi---]

Good recipe, definitely subscribed

[@pete9006]

Warm water to make batter? I was taught ice cold water, preferably carbonated for crispy batter.

[@ZiangsFoodWorkshop]

You do you

[@daze1945]

I'm with you Chin about the prawns especially when they turn up au natural with the heads and shells on!!!! However I do love the flavour. Definitely giving this one a go. Any misprints/omissions in the 1st revision book we should be aware of? 😉

[@ZiangsFoodWorkshop]

😊😊😊 amd yes there will a free adments pdf soon

[@neilrogers5912]

Your mum is adorable , bless her . This is my fave takeaway dish , gonna give it a go , cheers

[@ZiangsFoodWorkshop]

Shes amazing :)

[@brianhannan2872]

just tried green dragen flour great result

[@ZiangsFoodWorkshop]

Its amazing, its way all good takeaways will use it we use it, we use it in ours :)

[@urmintrude]

Bingeing a lot of your videos. Gonna order so much from my local this weekend that there gonna have to send 2 cars

[@ZiangsFoodWorkshop]

😂😂😂😂😂 amazing

[@rhonda90402]

Wow, these look so yummy....I am not sure what you mean by orange squash though? liquified? Looks very thin for squash (Looks like Orange Juice)...hmm...Also, Argentinian prawns are red or pink before being cooked when taken out of the shell but I never buy those but the kind you use because the ones caught from the Southwest Atlantic are usually trawled irresponsibly just so others know...They use nets where big animals such as sea turtles can't escape.

[@abz601]

Loool awww you guys are cute

[@ZiangsFoodWorkshop]

Thank you 😊

[@kiiw1012]

Hey was that orange juice in the small jar you added? - toronto canada here 🤗

[@ZiangsFoodWorkshop]

No orange cordial or orange squash

[@Hoozpoppin]

Scampi is langoustine tails, or Norwegian lobster.

[@philsmith214]

Love them woodlice of the sea 🤣👍

[@ZiangsFoodWorkshop]

😂😂😂😂

[@hannahfurniss]

This looks amazing! I can't wait to give this a bash 😍 sounds daft but do you have any advice on how to dispose of all the oil after it's been used?

[@ZiangsFoodWorkshop]

Yes use it for cooking chow meins and fried rice, its what the takeways do with there oil chip oil

[@Lee1978R]

I’m exactly the same I hate the texture of prawns but like the taste of them. So I tend to prefer prawn toast lol. I’m not a lover of sweet n sour sauce either but it all looked so nice that I’m still going to try this :)

[@ZiangsFoodWorkshop]

Haha i know its so gross, but the flavour is awesome

[@mickd6493]

Have they ever done a Chinese omelette . Love omelettes from the Chinese takeaway .

[@ZiangsFoodWorkshop]

No not yet but we will do :)

[@iancrosby3475]

Choo says "Don't worry about the lump" - that's no way to talk about your son

[@ZiangsFoodWorkshop]

I'm used to it hahaha, people on the internet are much much worse lol

[@terryford2195]

JUST JOKING HOW OLD IS YOUR MOTHER I AM 85 AND I FANCY HER BUT DONT TELL YOUR FATHER KEEP UP THE BANTER BETWEEN YOU TWO CHEERS

[@ZiangsFoodWorkshop]

lol i won't... DDDAAAAAADDDDDDDDD!

[@kimspeller5379]

made me hungry now ! hey chin, if you dont like them, i'll have your half of the next batch ! :)

[@ZiangsFoodWorkshop]

😂😂😂😂

[@jimmymacGoa]

You should do a sweet and sour with Quorn nuggets. I do it at home and it reminds me of the sweet and sour chicken I used to get when I was young. A good alternative for vegetarians

[@ZiangsFoodWorkshop]

Great idea!!

[@jimmymacGoa]

Love your channel and because of you I have started using msg again. Your mum is so funny and looks quite a character. Keep up the good work

[@terryford2195]

the link between you and your mother is great but your mother is a lot more savvy than she portrayies listen to your mom cheers

[@ZiangsFoodWorkshop]

I always do and she is

[@raydanschofield3542]

just over a month tilll your book comes out cannot weight for it do you have a rough estimate when we can recieve it, also please tell me salt and pepper chips are thereplease.?

[@ZiangsFoodWorkshop]

Hi yeah looking like the tsle end of april, world affairs at the moment have held a lot up

[@raydanschofield3542]

@@ZiangsFoodWorkshop was the yeah also yes for the salt and pepper chips to be in the book aswell.? have a good day chin.

[@dbanksey216]

Omg, Like chewing on your ear, funny shit, I think exactly the same thing. Also when you said Fork in that pan, it made me shiver, I hate that as well.

[@ZiangsFoodWorkshop]

Hahah and I know right!! What kind of mental think that’s ok

[@williamsmith8164]

@@ZiangsFoodWorkshop good video guys, can you catch coronavirus from chinease food and people? Is it best to avoid both

[@sadie8874]

@@williamsmith8164Grow up and stop talking like a PRICK, WANKER.

[@ZiangsFoodWorkshop]

@@williamsmith8164 you can catch it from anyone, the advice at the moment it to a avoid Italy, the cases of Covid-19 are falling now in china.

[@kevb948]

@@ZiangsFoodWorkshop Never mind that comment my friends, he sounds like a 25 watt bulb (they don't shine very bright)

[@moonspoonx2]

mum is groovy.

[@ZiangsFoodWorkshop]

She’s the best :)

[@angelikamessenger1237]

Love the channel :) how do you make pork balls??? :)

[@ZiangsFoodWorkshop]

Same process:)

[@PepperPhoenix]

The batch of sauce is larger than my family would use in one go, does it store well? If yes how? I'm thinking freezing individual portions perhaps? Oh, and just a quick thank you. I've watched a lot of your videos now and incorporated a few tips and tricks (including MSG) and my family have been going nuts for my cooking. I made some not-at-all-traditional fried rice the other day that was demolished in minutes thanks to using some of your techniques.

[@ZiangsFoodWorkshop]

Yes will keep in the fridge for months in a sealed container:)

[@PepperPhoenix]

@@ZiangsFoodWorkshop fantastic, thank you!

[@clwydcompounders2415]

I don't have green dragon flour - can I use self raising or plain?

[@ZiangsFoodWorkshop]

you can use self raising but the flabour and texture will off

[@mickhack749]

What oil do you use for frying

[@ZiangsFoodWorkshop]

Veg oil

[@bigsteve9291]

Hi guys just been on your web sight and most of the stuff I wanted was out of stock when do you expect to have it back in stock theres quite a bit out of stock

[@ZiangsFoodWorkshop]

We get 1 delivery a month and it site has been 300% busier than expected, next shipment is this wednesday so restock on thursday

[@ruralrob228]

Ive tried too and lots are out of stock,frustrating but I guess it shows they are growing their business so hopefully they will have more stock in soon

[@ruralrob228]

@@ZiangsFoodWorkshop will be buying on Friday then....must try these prawn balls! ...

[@UKGarry]

"...like chewing' on your ear" 😄😄 Another lovely video. Running low on Green Dragon here in Michigan USA since we can't get home to visit our Dads due to the sodding virus. I can't find it anywhere in the US - any ideas on how we can get some?

[@ZiangsFoodWorkshop]

No sorry, we normally ship internationally but have stopped for the moment until this crisis is over

[@STeALtHsVidz]

Try Amazon

[@rubytwoshoes1032]

If you do the same process of ginger, star anise(only about 3), cinnamon stick, pop that into a big mug of boiled water then add the juice of a whole lemon, 1 tsp of honey and if you wish a wee dram of whiskey = hot toddy 💖👍🏻

[@ZiangsFoodWorkshop]

Sounds lovely

[@rubytwoshoes1032]

@@ZiangsFoodWorkshop it is good, great for a cold or if you need a cuddle in a cup 💖

[@lunadusk8590]

dIdn't know about staranise ,but i did know that ginger dose a similar thing

[@iainmarshall1149]

hi just bought your fantastic book, and made my first batch of sweet and sour sauce would it be at all possible to freeze the sauce , keep up the great video's

[@ZiangsFoodWorkshop]

Thank you and yes, but it will last months in a air tight container in the fridge

[@archbud2334]

Would you make the batter the same for chicken balls? I really enjoy your videos. I've tried a few recipes, pleased with the results. Warmest wishes

[@ZiangsFoodWorkshop]

Already done a video on them :)

[@archbud2334]

@@ZiangsFoodWorkshop I'll scroll through and have look. Many thanks