The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)


This dish is named after a pear-shaped Chinese string instrument, the pei pa, and the recipe uses Chinese soup spoons to produce the same shape. The Chinese method of mashing or chopping some of the prawn meat to make a paste and beating it against a bowl is used to produce a slightly bouncy texture on the palate. The recipe is pretty straightforward, though you will notice the cooking time is quite precise.

You'll need

4 large uncooked prawns (70gm each), peeled and deveined 390 gm silken egg tofu, coarsely chopped (see note) 1 lap cheong sausage (about 40gm), finely diced 2 spring onions (white part only), thinly sliced into rings 2 shiitake mushrooms, finely diced 1½ tsp sesame oil 2 tsp potato starch (see note) 1 tbsp vegetable oil, plus extra for brushing 12 sugar snap peas, trimmed   Crystal sauce 125 ml (½ cup) chicken stock 1 tbsp oyster sauce ½ tsp vegetable oil Dash of dark soy, or to taste ½ tsp potato starch mixed with 1 tbsp water

Method

  • 01
  • Cut half the prawns into small dice, add a pinch of salt, then chop finely to form a paste and combine in a bowl with tofu, lap cheong, spring onion, shiitake mushrooms, ½ tsp sesame oil, potato starch and salt. Mix well, then dice remaining prawns and stir into mixture.
  • 02
  • Brush 12 Chinese soup spoons lightly with oil. Divide half the tofu mixture evenly among the spoons, spreading to fill. Place spoons in a steamer over a saucepan of boiling water and steam until firm (4 minutes). Remove and, when cool enough to handle, gently ease the cooked tofu onto a plate. Set aside and repeat with remaining tofu.
  • 03
  • Blanch sugar snap peas until just tender (1-2 minutes), refresh in cold water and toss with remaining sesame oil.
  • 04
  • Heat vegetable oil in a non-stick frying pan. Add tofu pieces in batches and pan-fry, turning once, until just golden (1-2 minutes). Transfer to a serving plate.
  • 05
  • For crystal sauce, bring chicken stock, oyster sauce, oil and dark soy to the boil in a saucepan over medium-high heat. Add potato starch slurry and stir continuously over high heat until thick (1 minute). Spoon sauce over the tofu and serve with sugar snap peas alongside.

Note Silken egg tofu is available from Asian grocers. Potato starch is available from Asian grocers and select supermarkets. Potato starch is available from Asian grocers and select supermarkets.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Rousanne will complement both the prawns and the Chinese sausage.

Featured in

Sep 2014

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×