CEREAL PRAWNS WITH SPICY MANDARIN SAUCE

1) Season prawns with salt, white pepper, calamansi juice and M&S Mandarin Marmalade. Set aside for 15 minutes to marinate.

2) Preheat oven on healthy fry function.

3) Coat prawns with cornflour, followed by egg white. Then coat prawns with crushed M&S cereal crunch. Arrange prawns on a tray with the rack.

4) Place the tray on the lower level of the oven. Cook for 12 minutes. Remove from oven and set aside.

5) To prepare the sauce, heat up the oil in a small sauce pot on medium heat.

6) Saute garlic till fragrant then add in sliced red chilli.

7) Add in M&S Mandarin Marmalade, calamansi juice and water. Cook for 1 minute and set aside. Let cool and serve with the prawns.

1) Mix yeast dough ingredients together until well combined (you can do this by hand). Knead for 2 minutes and let it to proof for 2 hours (please do this on your own 2 to 3 hours before the zoom class).

2) Next, place the yeast dough into bread maker and add in flour dough ingredients except for the diced persimmon. Press function No. 9 (bread dough function). Open the cover and add in the persimmon cubes once the dough has completed the kneading cycle. Then allow to continue to proof in the bread maker.

3) Once, done, remove the dough from the machine and roll into ½ cm thickness. Brush oil over and roll. Flatten and cut into long strips.

4) Gather 5 - 6 strips and squeeze together the ends. Stretch and roll followed by twisting in a circular direction.

5) Place the dough onto a piece of parchment paper and arrange on a tray. Let them rest for 10-15 minutes.

6) Place the tray on the lower shelf in the oven and steam the mantou on steam low for 9 minutes for 10 - 12 minutes.

(Note: If you are steaming on stove over boiling water, steam the mantou for 8 to 9 minutes. Remove lid immediate before offing the stove.)