1 red chilli, diced
1 green chilli, sliced
1–2 tbsp chilli bean paste
2 tbsp chives, chopped
handful coriander leaves
2 garlic cloves, minced
2 garlic cloves, finely chopped
1 thumb-sized piece ginger, peeled and minced
1 tbsp finely chopped fresh ginger
1 onion, diced
3 spring onions, sliced
salt and freshly ground black pepper
100²µ/3½´Ç³ú cornflour
1 tbsp cornflour (optional)
neutral oil, for deep frying
1–2 tbsp sesame oil
100²µ/3½´Ç³ú sesame seeds
3 tbsp soy sauce
250ml/9fl oz fish stock
pinch sugar
3 tbsp Chinese black vinegar
2 medium free-range egg yolks, beaten
1 large monkfish fillet
300²µ/10½´Ç³ú prawns, half chopped, half minced
1 tbsp dry sherry