Sunbeam WW4500D manual Thai Fish Cakes, Dipping Sauce, Remove any bones from fish and roughly chop

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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 in 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 9-10 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 in 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.

Honey Chilli Chicken Wings

Serves: 4-6

Preparation: 10 minutes

Cooking: 15 minutes

1.2kg chicken wings ¹⁄³ cup plain flour Salt and pepper Peanut oil, for deep frying Green onions, to serve

Honey Chilli Sauce

1 tablespoon grated fresh ginger

2 tablespoons honey

2 teaspoons cornflour

1 tablespoon water

2 tablespoons shao hsing cooking wine

2 tablespoons sweet chilli sauce

2 tablespoons lemon juice

2 teaspoons soy sauce

1.Cut wings in half and trim tips. Coat chicken in flour that has been seasoned with salt and pepper.

2.Heat oil in wok on setting 9-10.

Note: See tips on deep frying in a wok on page 7. Always use caution when deep frying foods such as chicken as the skin may pop during cooking.

3.Fry wings in batches until golden and just cooked through. Drain on paper towelling. Cover and keep warm.

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Contents Non-Stick Wok Contents Sunbeam’s Safety Precautions Ensure the above safety precautions are understoodFeatures of your Non-Stick Wok Heavy duty die-cast cooking vessel Cool touch handles and lid knobDishwasher safe parts Non-slip rubber feetYour Sunbeam Non-Stick Wok features DuPont Teflon Platinum ProTrigger-Release Control Probe with 10 Heat Settings Watt ‘Heat Wall’ ElementBefore First Use Using your Non-Stick WokDetachable Cook & Clean Base Cooking Techniques Steaming Stewing and BraisingHeat Control Probe Care and CleaningTo Clean Steaming Rack Wok, Base and Glass LidArancini Cheese Filled Risotto Balls Using the clean wok, heat oil on setting 9-10 until hotRecipes Drain on paper towellingSteamed Pork Buns DoughRemove any bones from fish and roughly chop Thai Fish CakesDipping Sauce Honey Chilli Chicken WingsSang Choy Bao SauceFried Rice Chicken LaksaMussels in White Wine and Garlic Clean mussels and debeardPad Thai Beef with Cashews and Hokkien Noodles Rendang Daging Spicy Coconut Beef CurryCurry Paste Serve immediatelyThai Red Curry Chicken Stir Fry Mongolian LambJapanese Stir-Fry Pork Chinese Style Tofu and Green VegetablesBanana Fritters Cinnamon DoughnutsCinnamon Sugar Page Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Major failureAustralia New ZealandNeed help with your appliance?
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