We placed each on medium heat for three minutes and 30 seconds, then turned off the hob and left them on it for a further three minutes and 30 seconds. The wok may be used in a dishwasher, however it is advisable to take the wok out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth. The Taste of China (Pavilion Books, 1990) ** Short listed for Andre Simon Memorial Book of Year 1990

To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base.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. It is advised, while using the watch on induction hobs, that the induction booster is only used for a very short time. Ken Hom has also worked as a consultant for hotels, restaurants and airlines and has cooked personally for presidents, prime ministers, celebrities and royalty.

The wok is suitable for use on all types of hobs, including induction, however we recommend that you also refer to your hob manufacturer's usage instructions. Not suitable for use in conventional or microwave ovens. Should the handle become loose during use, re-tighten immediately. Always match the base size of the wok to the heat zone it is to be used on. Add the oil to the wok then heat carefully until small "ripples" appear on the surface of the oil. Do not use any abrasive on the glass lid and ensure that it does not become scratched as this can lead to breakage. One Michelin star awarded in March 2015 and again in 2016 and 2017 for his restaurant MEE located within the Belmond Copacabana Palace Hotel in Rio de Janeiro. MEE is now among the top six restaurants in Rio to win one Michelin star and currently there are no two or three stars awarded in the town. 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.For first time use simply wash the wok with a mild detergent and rinse with water. Wipe dry with a paper towel or cloth. Truffes (in French) with Pierre-Jean Pébeyre (Hachette, 2001) ** Short listed for Prix Litteraire de la Gastronomie Antonin Careme Ken Hom’s restaurant MEE at the Belmond Copacabana Palace Hotel in Rio de Janeiro, Brazil, receives a Michelin star. One of only six to receive it in Rio de Janeiro (9 April 2015) 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. Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Thoroughly dry with a clean cloth

Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking’. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences, elective affinities that lend to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for an airline, hotel restaurants worldwide as well as restaurant concepts over the last 45 years. Ken was first seen in his own series on BBC Two in October 1984, and by episode 2 of the show he had introduced viewers to the use of the wok.Heat until the smoking stops, then you can add your next layer of oil. Once again, rub it across the whole wok. Make sure you're really careful with the kitchen towel and your fingers. Gourmand International Awards 2013 Cookbook – ‘Best in the World’ award for the Culinary Travel Category – for Exploring China: A Culinary Adventure (with Ching He Huang) – (BBC Books, 2012); (Paris Cookbook Fair) In the Queen's Jubilee Birthday Honours list 2022, Ken received his CBE in recognition for services to charity, culinary arts and education. Clean the wok lid with hot water and a mild detergent. The lid can be left to soak in the event of any burnt-on food. A visit to a Chinese supermarket in Hong Kong featured, plus a discussion on the benefits of the traditional wok over the flat bottomed variety, and he continues to share expert tips on Asian cooking today. "My aim is to share my food and culture with everyone. The only way we will survive in today's world, is to learn and to be tolerant"

Exploring China: A Culinary Adventure (with Ching He Huang) (BBC Books, 2012) **Winner Gourmand World Cookbook Award 2013 for Culinary Travel – Short listed for The Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel If used on a glass-topped hob do not slide the wok over the glass surface as this can lead to scratching damage. Guild of Food Writers Awards 2013 – Food Broadcast of the Year for Exploring China: A Culinary Adventure (BBC2); (shortlisted for the Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel)Chinesisch kochen (Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003) Gastronomische Akademie – Deutschland (GAD) Silver Medal A glass lid left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage.