1 tablespoon peanut oil
1 tablespoon grated ginger
2 cloves garlic, finely chopped
1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
1 teaspoon Chinese five-spice powder
4 large shrimp, shells and tails removed, deveined
1 tablespoon Shaosing rice wine or dry sherry
1 tablespoon low-sodium light soy sauce
1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
1 teaspoon sriracha
2 free-range or organic eggs
1 pinch sea salt
1 pinch ground white pepper
2 tablespoons peanut oil or vegetable oil
2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
1 spring onion, julienned
1/2 small handful beansprouts
1/2 small carrot, julienned
1/4 red pepper, deseeded, julienned
Peanut oil, for frying
2 tablespoons oyster sauce
14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls
Sweet chili sauce
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