Food: Recipe: Sichuan spice in a wok

THIS week's copy of Yan-kit So's Classic Food of China goes to Mike Bentall in Athens, Greece.

Chopped Chicken and Prawns

Serves 2

Ingredients: 4oz/115g boned breast of chicken

4oz/115g prawns, shelled and cleaned (frozen ones will do)

2 spring onions, chopped; reserve whites separately from greens

1-inch piece of fresh ginger, peeled and finely chopped

1 small green chilli, de-seeded and chopped

2tsp oriental fish sauce (nam pla)

1tbs light Chinese soy sauce

1 large clove garlic, finely chopped

salt and ground Sichuan pepper

1tsp sesame oil

1tbs groundnut oil

1/2 tsp sugar

4-5 good leaves iceberg lettuce

Preparation: Chop chicken and prawns finely with cleaver. Combine soy sauce, sugar, pepper, fish sauce and sesame oil in a cup. Heat wok to smoking point. Add groundnut oil. Reduce heat, add ginger, garlic, chilli and whites of the spring onion. As garlic and ginger go golden, add mince and sauce. Fry for 2-3 minutes. Add spring onion greens. Cook for another 30 seconds, wrap in lettuce leaves and eat. To make a dipping sauce, Mr Bentall recommends a mixture of soy sauce, minced fresh ginger and rice wine vinegar.

Entries still welcome for Christmas leftovers. Please send them to Emily Green, The Independent, 40 City Road, London EC1Y 2DB.