Raw fish is the bomb. The texture and flavour of fresh raw salmon has to be one of my favourites. This salmon dish is finished with hot ginger oil which really heightens the flavour of the salmon, also a great way to start a meal in the winter. The dumplings……were awesome, and so simple to make. A light prawn mousse, with chopped prawn folded through,  incased in gow gee pastry which is available at all good chinese grocers. I love cooking prawns this way, split them down the middle, season and a lick of oil, then under a hot grill for a few minutes. Dead simple and deadly tasty.

Salmon Sashimi w Hot Ginger Oil

Prawn Dumplings, Spicy Prawn Soup

Stir Fried Asian Greens and ShootsJasmine Tea Salted Prawns