Sunbeam WW7500D manual Thai Fish Cakes, Spring Rolls, Dipping Sauce

Page 14

Recipes continued

Thai Fish Cakes

Serves: 4-6 as an entrée

Preparation: 15 minutes

Cooking: 20 minutes

500g red fish fillets

2-3 tablespoons red curry paste

1 teaspoon sugar

2 tablespoons fish sauce

2 egg whites

½cup thinly sliced snake beans 2 kaffir lime leaves, shredded Peanut oil, for deep frying

Dipping Sauce

½cup white sugar

½cup water

½cup white vinegar

1 large red chilli, thinly sliced

1 tablespoon chopped fresh coriander

1 tablespoon finely chopped roasted peanuts

1.Remove any bones from fish and roughly chop.

2.Combine fish, red curry paste, sugar, fish sauce and egg whites into a food processor. Process until mixture is combined.

3.Place mixture into a bowl and stir through beans and lime leaves.

4.Heat oil in wok on setting 9-11 until oil is hot.

Note: See tips on deep frying in a wok on page 7.

5.Using two dessertspoons carefully drop spoonfuls of fish mixture into the oil

– about 6-7 at a time. Cook fish for 2-3 minutes until cooked through. Drain on paper towelling and repeat with remaining mixture.

6.Serve with dipping sauce.

Dipping sauce: Combine sugar, water and vinegar into a small saucepan. Stir over a low heat until sugar dissolves. Increase heat and simmer mixture for 5 minutes. Remove from heat and allow to cool. Stir through chilli, coriander and nuts.

Spring Rolls

Makes: 20

Preparation: 40 minutes

Cooking: 20 minutes

100g glass (bean thread) noodles, soaked

6 dried shitake mushrooms

1 tablespoon peanut oil

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

¼cup canned bamboo shoots, thinly sliced 350g chicken or pork mince

2 tablespoons kecap manis

1 large carrot, grated

3 green onions, thinly sliced

1 cup finely shredded Chinese cabbage

20 medium spring roll wrappers Peanut oil, for deep frying

1.Soak noodles in cold water for about 20 minutes or until softened; drain well. Using scissors, cut noodles into short strands. Soak mushrooms in boiling water for 10 minutes or until soft. Drain and thinly slice.

2.Preheat wok to setting 7. Heat oil and add garlic, ginger and bamboo shoots. Do not brown. Add chicken and sauce, stir-fry for 3-4 minutes.

3.Add remaining ingredients and stir-fry until the cabbage has just wilted. Remove ingredients from the wok and allow to cool.

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