Chef Pradhan of Goenchin recommends
Chinese imperial food dates back to slave society. Ever since there were emperors and palaces, there has been imperial food, which was served mainly to the emperors, their wives and concubines, and the royal families.

Emperors used their power to collect the best delicacies and called upon the best cooks to make delicious food for them. Imperial food represented a dynasty’s best cuisine.
The overwhelmingly large variety of Chinese dishes mainly comes from the emperors hosting a banquet of 100 dishes for each meal. A countless number of imperial kitchen staff and concubines were involved in the food preparation process.
Chef Pradhan of Goenchin has this preparation made specially for you.
PANGEI PIPA PRAWN: INGREDIENTS  SERVES TWO
150 gms minced prawns, 2 garlic cloves finely chopped, 1 tsp finely chopped fresh ginger, 1 green chilly finely chopped, 1 tbsp finely sliced lemon grass, 15 ml lime juice, 2 tbsp cornflour, 2 tbsp maida, 1 egg beaten
METHOD: 1. Mix together the filling ingredients and put in two moulds and steam for seven minutes. 2. After steaming remove the prawn cakes and deep fry for three minutes. 3.Drain on kitchen paper and serve hot.