Almond Jelly

A delicate almond-flavored milk jelly cut into cubes and served chilled in syrup with lychee and mandarin segments.

Ingredients

• 400g large prawns
• 400g wonton wrappers
• 1 tbsp crushed Sichuan peppercorns
• 1/2 tsp white pepper
• 2 tbsp toasted sesame oil
• a generous handful of bamboo shoots
• a handful of fresh scallion greens, chopped
• toasted sesame seeds, for serving
• 1 cup pork stock
• 1 1/2 tsp five-spice powder
• 200g bean sprouts
• oyster sauce, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with toasted sesame oil.

2. 2

   In a large bowl, whisk together the steamed buns and star anise until evenly combined.

3. 3

   In a separate bowl, blend the black vinegar with the pork stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 5 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with chives or a dusting of soy sauce.

8. 8

   Slice or portion into servings and serve.

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