Ken Hom Excellence Carbon Steel Non-Stick Mini Wok - Asian Cooking - Black, 35cm
- A lightweight carbon steel mini wok finished with a three layer non-stick coating designed for stir-frying at high temperatures and with less oil. Coated inside and out to provide a robust sealed coating for long-lasting endurance.
- The flat base ensures the wok is well-balanced so doesn't topple over when sat on the hob. It is also suitable for cooking on all hob types including gas, electric, ceramic and induction.
- Made from 1.5mm gauge carbon steel which offers great heat conduction making it ideal for high heat, high speed cooking - essential elements for stir-frying.
- The perfect tool for cooking Asian cuisine
- Dishwasher safe although it is advisable to remove it once the cycle is finished and dry it by hand using a clean, soft cloth. If washing by hand, do not use scouring powder, abrasives or metal scourers as they may damage the non-stick coating.
- Thoroughly dry with a clean cloth.
Ken Hom OBE
- Ken Hom is acknowledged as one of the world’s leading experts on authentic Chinese and Asian cooking.
- Not only is he passionate about using high-quality ingredients, but also highly effective cookware and accessories.
- This commitment to great flavour and quality is why the Ken Hom wok range is one of the world's longest lasting brand names in cookware. Ken has been working with DKB Household to manufacture great quality cookware since 1986.
- Every single product across all the ranges are tried by Ken himself to ensure only the best products are produced with his seal of approval. This is in conjunction with his regular TV appearances, writing over 35 cookery books and also working as an ambassador of the Great British Food campaign with the government to help showcase the best Britain has to offer.
- It's no wonder he was awarded with an honorary OBE in 2009 for ""services to culinary arts"".
Superior non-stick coating
- The superior non-stick coating ensures the wok heats up faster and needs less oil making it a perfect piece of kitchen equipment for everyday use.
- Stir-fry cooking is all about being quick and healthy and this wok has been designed to assist with achieving that.
- Made from 1.5mm gauge (thickness) carbon steel it offers great heat conduction making it ideal for high heat, high speed cooking whilst ensuring the temperature remains consistent throughout.
- The non-stick coating is suitable for use with metal utensils.
Long phenolic handle
- The long phenolic handle reduces heat conductivity ensuring it is easy to carry and perfectly balanced so it won't topple over. The sturdy handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time.
- The large metal loop on the end allows for easy storage as you can simply hang up your wok when not in use.
- On our larger woks, the additional helper handle provides extra support to lift off the hob when you’re cooking for larger groups.
The Excellence Range
- The Excellence Range is dishwasher safe although it is advisable to remove it once the cycle is finished and dry it by hand using a clean, soft cloth.
- If washing by hand, do not use scouring powder, abrasives or metal scourers as they may damage the non-stick coating.
- Mild detergent can be used if desired. Any stubborn food can be left to soak for a few minutes.
- Thoroughly dry with a clean cloth and it’ll be as good as new, ready for your next Asian dish to be cooked.
Spicy Sichuan-style Prawns
Copyright Ken Hom
Sichuan cooking is popular throughout China and in recent years adventurous Chinese resturant dinners have discovered how delicious it can be. This is one of the best-known dishes from that area.
- 1.5 tbsp ground nut oil
- 2 tsp finely chopped fresh root ginger
- 1 tbsp coarsely chopped garlic
- 2 tbsp finely chopped sprin onions
- 450g raw prawns, shelled and de-veined
- Fresh coriander sprig, to garnish (Optional)
- 200g ready to eat noodles
For the sauce
- 1 tbsp tomato paste
- 2 tsp chilli bean sause
- 2 tsp Chinese black vinegar or cider vinegar
- 2 tsp sugar
- 2 tsp sesame oil
- Salt and pepper
- Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions
- Stir-fry for 20 seconds, then add the prawns. Stir-fry the prawns for about 1 minute.
- Add all the sause ingredients and noodles, season with around half a teaspoon easch of salt and pepper then continue to stir-fry for another 3 minutes over high herat. Serve at once, garnish with coriander sprigs, if you wish.