Watching cooking shows on TV has always been my favorite since I was a small kid. I remember myself glued to the screen because of Wok with Yan, my favorite cooking show hosted by Stephen Yan. This, for me, was really cool because of the host's funny antics and great cutting skills.

The sad part, however, is that local network removed it so I haven’t seen this show for quite a long time now. Anyway, there are still many cooking shows to try and discover, from Asian to Western, like Pei Mei’s Cooking Hour, Do the Wok and Yan Can Cook. Here we also have Cooking with the Daza’s, the defunct Sarap TV, Taste of Life and Del Monte Kitchenomics among others.

Allow me to share with you this recipe I got from Andrew Chiang’s Do the Wok.

Ping Pong Prawns

Ingredients:

• ¾ kilo prawns (diced)
• 1 cup black mushroom (chopped and boiled for 30 minutes)
• 2 eggs
• corn flour
• 1 can water chestnuts
• 1 tsp. salt
• 1 cup pork fat
• cooking oil
• sesame oil

Procedure:

1. Dice black mushrooms. Mix prawns and pork fat in a clean plate.
2. Put two egg whites in a blender, add the remaining fat and chestnuts, one tsp. of salt and the diced mushrooms. Put a little amount of water to the mixture. Blend. (You may also add flour to thicken the mixture.)
3.  Mold the mixture in a wine cup. Remember not to fill the cup.
4. Steam for about 20 minutes. Take out the prawn balls.
5. Dust the prawn balls with corn flour. Dip the dusted prawn balls in egg whites.
6. Deep fry the prawn balls until golden brown. <li> Serve with sauce.

Sauce

Ingredients:

• 1½ cups chicken stock
• 1 tsp. flour
• water
• chili garlic
• hoisin sauce

Procedure:

1. Boil chicken stock. (You may use chicken bouillon cubes if chicken stock is not available.)
2. Mix 1½ cups of chicken stock, one tsp. of flour and little water.
3. Put one tsp. each of chili garlic and hoisin sauce.
4. Stir until sauce thickens.