Lantern Cookery Classics: Kylie Kwong by Kylie Kwong

  • Sweet corn and crabmeat soup (page 10)

    from Lantern Cookery Classics: Kylie Kwong Lantern Cookery Classics by Kylie Kwong

    • Categories: Soups; Chinese
    • Ingredients: peanut oil; white onions; fresh ginger; crabmeat; light soy sauce; spring onions; white pepper; Chinese chicken stock; Shaohsing wine; sweet corn
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Notes about Recipes in this book

  • Stir-fried king prawns with green asparagus and baby corn

    • treay on December 13, 2024

      Lovely combination of flavours. Really liked both recipes. I had to make a couple of changes. I couldn't find fresh baby corn so I used tinned one instead and also the black cloud ear fungus, even though I ordered them on our weekly veggie box, they didn't turn up, so I used button mushrooms instead. Still, a very tasty dish.

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  • ISBN 10 1921383186
  • ISBN 13 9781921383182
  • Published Aug 27 2012
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries Australia
  • Imprint Lantern Books

Publishers Text

Lantern is proud to publish many of Australia's most celebrated cooks and chefs.

Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.

Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

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