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  • Simple and quick - chicken stock, chilli oil and oyster sauce. Pretty fiery and addictive.

    Loosely followed the Jeremy Pang recipe on GB chefs. I’d definitely make it again.

  • I can see it working well as a vegan dish actually. More mushrooms, less prawns, a decent veggie stock and you’re there.

    Smoked tofu in place of the prawns could also work. In fact I might even try that next time...

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