Ken Hom

譚榮輝  谭荣辉

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Ken's classic



Hot Pepper Prawns

Serve it with rice and you have a simple but very impressive meal

I was introduced to this dish one evening when I dined with Madhur Jaffrey and her husband at the Shun Lee Palace restaurant in New York. She suggested it to me, predicting that I would appreciate the imaginative interplay of pungent aromas and spicy flavours. How right she was. This is an exciting taste treat and very easy to prepare.

Preparation Time: 18 minutes

Cooking Time: 4 minutes

Serves: 4


  • 1 lb (450g) raw prawns
  • 1 teaspoon salt
  • 2 teaspoons cornflour
  • 2 teaspoons sesame oil
  • 2 tablespoons oil, preferably groundnut
  • 2 fresh chilli, seeded and coarsely chopped
  • 1 tablespoon black beans
  • 2 tablespoon garlic, coarsely chopped
  • 4 tablespoons spring onions, coarsely chopped
  • 3 tablespoons white rice vinegar
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornflour mixed with 2 teaspoons water


Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well.

Heat a wok or large frying pan until it is hot, then add the oil and prawns. Stir-fry for 1 minute and remove the prawns with a slotted spoon. In the remaining oil, add the chilli, black beans, garlic, and spring onions. Stir-fry for 20 seconds and add the vinegar, soy sauce, and sugar.

Stir in the cornflour mixture and return the prawns to the wok.

Cook for another 2 minutes and serve at once.


  • The sauce can be doubled and toss with fresh egg noodles or rice noodles for a one-dish meal.



Rice Noodles with Broccoli

A delectable vegetarian dish for one or two persons

This recipe takes advantage of the quick cooking characteristics of rice noodles. Cooked for about two minutes and then combined with the blanched broccoli for another few minutes, the noodles make a delectable vegetarian dish for one or two persons. Any leftovers reheat (stir-fry) very nicely.

Preparation Time: 15 minutes

Cooking Time: 4 minutes
Serves: 2-4


  • 1 lb (450g) broccoli
  • 12 oz (350g) thin dried rice noodles
  • 1 1/2 tablespoons oil, preferably groundnut
  • 2 tablespoons garlic, coarsely chopped
  • 2 tablespoons spring onions, coarsely chopped
  • 3 tablespoons water
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil


Fill a large pot with water, add salt, and bring to the boil. Separate the broccoli heads into small florets, and peel and slice the stems. Blanch the broccoli pieces in the boiling water for 4 minutes. Place the rice noodles in a large heatproof bowl. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. Drain the broccoli thoroughly. Let the noodles stand in the hot water for 2 minutes, then drain.

Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. Stir-fry for 20 seconds. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes.

Turn the mixture onto platter and serve at once.


  • This recipe can be easily doubled for a larger crowd.
  • If you like it spicy, add 2 teaspoons of chilli bean sauce with the oyster sauce.



Stir-Fried Peppers with Scallops

Scallops are fragile, sweetly delicate morsels and need very little preparation or cooking time. They embody the virtues of “quick, easy, delicious

In this recipe, I combine them with nutritious, flavourful, and colourful red and green peppers. The result is a festive looking dish that belies its ease of preparation. Perfect for a family meal or as the centerpiece of dinner party prepared on short notice.

Preparation Time: 18 minutes

Cooking Time: 10 minutes

Serves: 4-6


  • 1 lb (450g) fresh scallops
  • 8 oz (225g) red peppers, about 2
  • 4 oz (100g) green pepper, about 1
  • 1 1/2 tablespoons oil, preferably groundnut
  • 1 1/2 tablespoons spring onions, coarsely chopped
  • 1 tablespoon garlic, coarsely chopped
  • 2 teaspoons fresh ginger, finely chopped



  • 1 tablespoon light soy sauce
  • 2 teaspoons yellow bean sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil


Dry the scallops with kitchen paper and set aside. Cut the peppers into 1 in (2.5cm) squares.

Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once.


  • You can substitute asparagus, courgettes, or mange-tout for the peppers.
  • If you like very spicy food, add two fresh chillies to this recipe.

Variations for this recipe:

  • Use mussels or clams instead of scallops.



Stir-Fried Peas with Fresh Coriander

A quick, easy and tasty vegetable dish

Because of their sweetness and succulent texture, peas are a popular dish in any meal. Here I have enhanced their virtues with some spirited seasonings.

Preparation Time: 11 minutes

Cooking Time: 3 1/2 minutes

Serves: 4-6


  • 1 pound (450g) fresh or frozen peas
  • 1 tablespoon oil, preferably groundnut
  • 2 tablespoons fresh coriander, finely chopped
  • 2 tablespoons spring onions, finely chopped
  • 2 teaspoons garlic, finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 teaspoons sesame oil


If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If you are using frozen peas, let them thaw at room temperature. Heat a wok or large frying pan until it is hot, then add the oil.

Add the peas and stir-fry for 30 seconds, then add the fresh coriander, spring onions, garlic, sugar, salt and pepper and continue to stir-fry for 3 minutes or until the peas are cooked. Add the sesame oil and give the mixture a final stir and serve at once.