Sunbeam FG5600 manual Sang Choi Bow, Red Curry Paste

Recipes (continued)

Sang Choi Bow Serves 4 as an entrée

You will need approximately 400g of chicken breast for this recipe. Pork can be

substituted in this recipe. We recommend using the medium disc.

3 green onions

1 tablespoon peanut oil

1 clove garlic, crushed

½ teaspoon grated fresh ginger

6 fresh shitake mushrooms, chopped finely

350g chicken mince

4 lettuce leaves, to serve

2 teaspoons sesame seeds, toasted Sauce

1 tablespoon shao hsing wine

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon white sugar

1.Separate white and greens parts of onions. Finely chop the white parts and thinly slice the green. Keep separate and set aside.

2.Heat oil in a wok over high heat, add garlic, ginger, mushrooms and white parts of green onions and cook stirring frequently for 1 minute.

3.Add chicken mince and cook 3-4 minutes or until golden and crumbly.

4.Combine sauce ingredients in a separate bowl, mix well. Pour into chicken mince and stir-fry 3 minutes or until chicken mince is cooked and sauce has thickened. Stir through green parts of green onions.

5.Spoon into lettuce cups, sprinkle with sesame seeds and serve immediately.

Tip: Shoa Hsing wine, oyster sauce, hoisin sauce and sesame oil are all available in Asian supermarkets.

Red Curry Paste Makes approx 1 cup

2 teaspoons shrimp paste

16 – 20 dried long red chillies

2 teaspoons salt

2 tablespoons chopped galangal

4 tablespoons chopped lemongrass

6 kaffir lime leaves, stems removed and sliced thinly

2 teaspoons scraped and chopped coriander root

¼cup chopped red shallots 1/3 cup chopped fresh garlic

1.Preheat a grill on High. Wrap shrimp paste in aluminium foil and place onto a baking tray. Grill 1-2 minutes and turn over and repeat. Alternatively place onto a hot barbeque hot plate and cook 1-2 minutes each side. Remove and set aside to cool.

2.Remove stalks and seeds from chillies; place in a bowl. Pour over boiling water to cover and soak for 20 minutes or until softened. Drain chillies and roughly chop. Place chillies into a bowl with remaining ingredients; mix well.

3.Assemble MultiMincer with the blade and fine disc.

4.Turn MultMincer on and slowly add paste ingredients into the chute using the food pusher. Repeat once or twice more depending on the fineness of paste you require.

5.Store paste in an airtight container for up to 3 days. Alternatively, freeze for up to 6 months.

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