Wan says: “Looking for an irresistible combination of crispy shells and creamy, cheesy crab filling? Then look no further for a symphony of flavour in every bite!”

Serves 4

Prep: 15 minutes

Cook: 4 minutes

Ingredients

• 24 wonton skins
• Vegetable oil
• Dipping sauce of your choice
• 300g crab sticks, finely chopped
• 75g onion, finely diced
• 75g carrot, peeled and finely diced
• 75g spring onions (scallions), finely diced
• Pinch of salt
• 180–200g cream cheese

Method

Place all the filling ingredients in a large bowl and mix very well.

Separate the wonton skins, then take one skin and place roughly half a tablespoon of filling in the middle. Pinch in the four sides so they meet in the middle, creating a star-like shape. Repeat with the remaining wonton skins and filling.

In a wok or deep saucepan, heat 7.5–10cm (3–4in) of oil to around 180°C (350°F), then add the wontons in batches and fry until golden brown and cooked all the way through. This will take around 4 minutes per batch. Remove the cooked wontons and allow to drain and cool slightly before serving.

Serve with your favourite dipping sauce and enjoy.

Wan says: “Enjoy the exotic flavours of succulent chicken marinated in ginger, garlic and curry powder, simmered to perfection in a savoury coconut cream sauce. Ready in minutes!”

Serves 2

Prep: 5 minutes

Cook: 15 minutes

Ingredients

• 300g skin-on, boneless chicken thighs
• 1 tbsp minced ginger
• 2 tbsp minced garlic
• 1 tbsp fish sauce
• 2 tbsp curry powder
• 2 tbsp vegetable oil
• 1 small red onion, finely sliced
• 6 fresh curry leaves
• 125g coconut cream (coconut cream is thicker than coconut milk)
• Salt, to taste

Method

Cut the chicken into bite-sized pieces, place in a bowl and add the ginger, garlic, fish sauce and curry powder. Mix well and set to one side.

Place a wok over a medium heat, add the oil and gently soften the onion until tender and translucent. Add the chicken, increase the heat to medium-high and brown the chicken all over.

Once the chicken is partially cooked and browned, add 500ml (2 cups) of water and the curry leaves and give everything a really good mix. Reduce the heat and simmer for 5 minutes. Finally, add the coconut cream, stir and continue to cook until slightly thickened. Check for seasoning and adjust with salt to your preference.

Wan says: “Gooey bananas covered in a fluffy batter and served with a blob of ice cream and oozing golden syrup. Yum! We often ate this at the end of ‘staff dinner’ as the head chef had a sweet tooth, and while he was cooking the bananas he’d leave the tin of golden syrup in a bowl of warm water to make it extra runny for drizzling over the top.”

Serves 4

Prep: 10 minutes

Cook: 15 minutes

Ingredients

• Groundnut oil for deep-frying
• 260g self-raising flour
• ½ tsp bicarbonate of soda
• 360ml water
• 4 bananas, peeled and halved
• 130g plain flour
• 6 tbsp golden syrup
• 4 scoops vanilla ice cream

Method

Heat enough oil in a wok or deep-sided saucepan so you can deep-fry the bananas, to 170°C (340°F).

Sift the self-raising flour into a large bowl, add the bicarbonate of soda and the water and mix to form a smooth batter. Lightly dust the bananas in plain flour, then dip into the batter to coat and carefully drop into the oil. Deep-fry for around 6–8 minutes, until golden brown. Transfer to a wire rack or a plate lined with paper towels to drain.

Divide between four plates, drizzle over the golden syrup and add a scoop of ice cream to serve.