Homemade Chinese takeout

Buying takeout food, even something as simple as McDonald's or pizza, here in Norway is ridiculously expensive. A medium pizza cost anywhere from $15 and up- that's expensive!

With expensive takeouts in mind me and the bf decided on making our own takeout food at home. We decided on Chinese as we both love it.

Earlier that week we had talked about different chores around the house and I had half-heartedly complained that I always do all the cooking. Don't get me wrong, I love cooking (as well you know) but sometimes a little help goes a long way. He then said, and I have to agree that he was on to something, that whenever he tries to help I always watch him like a hawk and end up taking over because he's not doing whatever it is that he's doing the way I want it to be done... (It's not my fault that my way is the right way!!)

Anyways, I decided on handing over the responsibility for an ENTIRE dish, and lo and behold, he did brilliantly. Ok, I tried to "guide" him a few times when I sensed disaster was near, but he just told me to "shoosh and mind my own business". I was very proud of him for making an entire dish on his own, read: he chopped a lot of prawns and onions and spread them on top of bread....! But he was very proud of himself and who am I to take that pride away from him?!

Here's what he made

Sesame prawn toasts
Serves 4 as part of a meal

225 g peeled, de-veined and chopped tiger prawns
1 spring onion/scallion, chopped
½ tsp salt
1 tsp light soy sauce
1 tbsp cornstarch/potato starch
1 egg white, lightly beaten
3 thin slices bread, crust removed
4 tbsp sesame seeds
vegetable oil for deep frying


In a bowl, combine prawns, spring onion/scallion, salt, soy sauce, corn/potato starch and egg white.

Spread the mixture on the slices of bread, sprinkle with sesame seeds and press down hard to ensure the topping doesn't fall off when deep frying.

Deep fry for 2-3 minutes, turning half way through, until golden brown and crisp. Drain on kitchen paper. Eat!

My contribution to the Chinese takeout was, apart from being food"gestapo"incarnate, deep fried king/tiger prawns.

Here's the recipe:

Deep fried king/tiger prawns
Serves 4 as part of a meal

16 king/tiger prawns
oil for deep frying
200 g all-purpose flour

2 tsp baking powder
1 egg, beaten
2½ dl milk
1 pinch chili powder

Peel and de-vein the prawns, but keep the tail intact.

In a bowl, combine the dry ingredients for the batter. Pour in the wet ingredients and stir until you have a thick batter.

Heat the oil in a wok. Hold the prawn by the tail and dip into the batter. Carefully drop each batter coated prawn into the hot oil. Deep fry for about 3 minutes, take out and drain on kitchen paper. Eat!