Chinese popcorn

Yet another variation on the popular snack.

I first got the urge to try flavoured popcorn when watching a now, long forgotten cartoon; as mummy dragon was about to go shopping, she warned the two baby dragons not to make garlic popcorn whilst she was gone. Guess what I did next!

Chinese popcorn

Plain popcorn
Servings:	Servings: 4 - Make 1.5 litres popcorn, see dried corn to popped corn
Calories per serving:	168
Ready in:	25 minutes, includes heating oven
Prep. time:	15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Strange, but nice 4.5/5 A weird idea, but it works rather well. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.5 litres warm freshly popped corn
• 1 teaspoon 5 spice powder
• 3 tablespoons peanuts, lightly crushed under a rolling pin
• 2 tablespoons light soy sauce
• 1/2 a teaspoon of ground ginger powder
• A pinch of chili powder
• A pinch of sugar
• 2 tablespoons sesame seeds
• Shake of peanut oil

Method

1. Preheat the oven to 150° C (300° F - Gas 2 )
2. Put the popcorn on a large tin-foil lined roasting tray
3. Thoroughly mix the remaining ingredients in another bowl
4. Pour the mixture evenly over the popcorn
5. Heat in the oven for 10 minutes, shaking and mixing again after 5 minutes

Serving suggestions

Serve hot

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