It’s a while since I have posted something from further east than Howth (A fishing port on the far side of Dublin Bay). This is a slight variation on a classic, served in some of the best Oriental restaurants around. It is not dished up in the average Chinese where the height of culinary ambition matches the diners’ desire for a gooey sauce and a slice of pineapple with their sweet and sour chicken balls. This dish has finesse. It has class and refinement. It does not go well with beer and it will never become a post-pub favourite in the way that chicken chow mein or prawn curry with fried rice have. This is a good thing.