Sunbeam WW8900 manual Thai Dipping Sauce, Vegetarian Money Bags, Soy and Chilli Sauce

2.Heat oil in wok to setting 15 for deep frying (allow about 2 litres of oil).

3.Using wet hands, and 2 tablespoons of mixture, form fairly flat patties. Deep fry fish cakes in batches of 4, for 2-3 minutes until deep golden brown. Drain on absorbent paper. Serve immediately with Thai dipping sauce.

Thai Dipping Sauce

1/2 cup white sugar

1/2 cup water

1/2 cucumber, finely chopped

1/4 cup coriander, chopped

1 red chilli, sliced

1/4 cup roasted peanuts, chopped

1.In a small pan, heat the sugar and water, stir until boiled. Simmer for 4 minutes. Remove from heat and stir in the remaining ingredients.

2 tablespoons olive oil

4 cloves garlic, crushed

6 spring onions, chopped

2 sticks celery, chopped

250g cabbage, shredded

300g carrot, grated

200g snake beans, sliced salt & pepper to taste 40 won ton wrappers

20 chives, blanched, cut in half Vegetable oil for deep frying

1.Preheat wok to setting 11. Heat oil and add garlic, spring onions, celery, cabbage, carrot and snake beans. Stir fry for 2-3 minutes until vegetables are softened. Add salt and pepper to taste. Remove ingredients from wok and allow to cool.

2.Meanwhile clean wok and fill with oil for deep frying (allow about 2 litres of oil). Adjust setting to 15 and allow oil to become hot.

3.Working with 1 won ton wrapper at a time, place 1 tablespoon filling in the centre, moisten edges with a little water, gather around filling to form a pouch, twist and pinch sides together, leaving a frill at the top. Place on a tray and repeat with remaining filling and won ton wrappers.

4.Deep fry money bags in batches of 5 until golden brown, approximately 3-5 minutes. Drain on absorbent paper, tying a chive around each money bag. Serve immediately with a dipping sauce.

Soy and Chilli Sauce

4 tablespoons soy sauce

2 tablespoons sweet chilli sauce

Combine together and serve with Vegetarian Money Bags.