27
RECIPES
SALT ANd PEPPER CALAMARI
Makes 4-6 servings
INGREdIENTS
2¼ lbs Calamari
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
3 cups vegetable oil for shallow frying
3 limes, quartered
METHOd
1. Cut calamari open, clean and
remove innards.
2. Cut shallow diagonal slashes in criss-
cross pattern on the inside.
3. Cut into 2 inch x 3⁄4 inch (6cm x 2cm)
pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared calamari in the
flour mixture.
6. Set the wok temperature to heat setting
8. Add vegetable oil and heat for
4 minutes, then shallow fry squid in
3 batches.
7. Remove and drain on paper towels.
Serve with lime wedges and Cilantro leaves.
NOTE
Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next b atch. By
cooking in small batches, the heat of
the oil remains constant.
SANG CHOy BOW (CHINESE LETTUCE ROLLS)
Makes 4-6 servings
INGREdIENTS
1lb ground pork
1 egg yolk
4 oz bamboo shoots, finely sliced
2 oz water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are
unavailable dried and reconstituted in water
are suitable)
2 green onions, finely sliced
2 tablespoons vegetable oil
1 head of iceberg lettuce
Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
METHOd
1. Combine the ground pork, egg yolk
and vegetables.
2. Set the wok temperature to
HIGH SEAR. Add the oil, then t he pork
and vegetable mixture and sti r-fry until
the pork is cooked.
3. Add the sauce ingredients and cook for
one more minute.
4. Place the mixture into prepared lettuce
cups and serve.
BEW800XL_IB_B12.indd 27 13/09/12 1:24 PM