45
RECIPES
HAWKER STyLE THAI FISH CAKES
Serves 6-8 as par t of an appetiser
INGREdIENTS
600g white fish fillets, such as red fish fillets or
snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
Peanut oil for deep frying
dipping sauce
½ cup (110g) sugar
1
⁄3 cup (80ml) white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOd
1. To make the dipping sauce, combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved, increase heat and bring to the
boil. Stir in fish sauce and cool complety.
Just before serving, stir through
cucumber and chilli.
2. Assemble the processing bowl using the
Quad blade. Cut fish into large cubes
and place into the processing bowl along
with curry paste, fish sauce, white sugar
and egg white. Place lid on bowl. Pulse
until ingredients are combined.
3. Carefully remove Quad blade and mix
through finely shredded kaffir lime
leaves and sliced green beans.
4. Heat oil in a deep fryer or wok.
5. Drop tablespoonful amounts in the hot
oil in batches and cook for 1–2 minutes
on each side or until fish cakes are
golden brown. Remove and drain on
paper towel. Repeat with remaining fish
cakes and serve with dipping sauce and
lime wedges.
BASIC PIZZA dOUGH
Makes enough for four 30cm thin cr ust
pizzas or two 30cm thick er crust pizzas
INGREdIENTS
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) lukewarm water
METHOd
1. Assemble the food processor using
the Dough blade.
2. Add flour yeast, sugar, salt, olive oil
and water to the bowl.With the motor
running, slowly add the water through
the food chute. Process until dough
forms into a ball. Do not over process.
3. Remove dough and knead on a lightly
flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm drought free
place for 30 minutes or until dough has
doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air,
lightly knead.
4. For thin crust, divide dough into 4 x
170g dough balls and set aside until
required.
5. For thicker crust, divide dough into
2 even dough balls and set aside until
required