Breville EW30XL Entrees and Accompaniments cont’d, Thai Fish Cakes, Plum Glazed Chicken Wings

ENTREES AND ACCOMPANIMENTS

ENTREES AND ACCOMPANIMENTS cont’d

CRISPY TEMPURA VEGETABLES WITH DIPPING SAUCE

Serves 4-6

21⁄4lbs (1kg) selection of vegetables ie: broccoli florets; eggplant, sliced; carrot, sliced; snow peas; beans, ends trimmed; cauliflower, florets; zucchini, sliced; green onions, cut into 5cm (2in; 5cm) pieces

DIPPING SAUCE

1⁄2 cup (125ml) light soy sauce

1 tablespoon (15ml) mirin

2 teaspoons (10ml) hot water

1.To prepare the dipping sauce place all ingredients into a small bowl and stir, let the sauce sit for 10 minutes before serving.

BATTER

1 cup all-purpose flour

1⁄4 teaspoon salt

1⁄4 teaspoon white sugar

1⁄2 teaspoon baking powder

1 egg yolk

1⁄3 cup (75ml) ice water Vegetable oil for shallow frying

1. Sift the flour, sugar salt, and baking powder together.

2. In a medium bowl mix together egg yolk and ice water, add the flour mixture. Do not over mix; leave a few lumps of flour in the batter, as it will help the batter to become crispy.

3. Heat the wok on setting 8 for 4 minutes with 4 cups (4 cups; 1 L) of vegetable oil.

4. Dip small batches of vegetables into batter mixture, and then carefully

5.Shallow fry until golden brown then remove onto paper towels. Continue until all vegetables are cooked.

Serve with dipping sauce.

THAI FISH CAKES

Serves 4

1lb (450g) boneless white fish fillets (cod or halibut is preferable)

1⁄2 bunch cilantro

2 eggs

1/4 cup well cooked rice

1 tablespoon red curry paste

1 teaspoon (5ml) fish sauce

1 tablespoon (15ml) sweet Thai chili sauce (Sriracha)

1 - 2 limes

1.Dice the fish and finely chop the cilantro.

2.Place all the ingredients into a food processor; blend the ingredients using the pulse button, until the mixture is pureed.

3.To shape the fish cakes can be a little difficult; to make it easier place a little oil onto the palm of your hands before molding. Shape the fish cakes onto a flat round shape 3-4cm (1–11⁄4in; 3–4 cm) wide and place onto a greased tray.

4.Heat the wok on setting 8 for 4 minutes with 4 cups (4 cups; 1 L) of vegetable oil.

5.Place 6-8 fishcakes into the oil and shallow fry until golden brown in color, repeat with the remaining fish cakes.

Serve with sweet chili sauce and lime wedges.

PLUM GLAZED CHICKEN WINGS

Serves 4

21⁄4lbs (1kg) chicken wings or drumettes, (wings with tips and second joint removed if desired)

1⁄2 cup (125ml) prepared plum sauce

1 tablespoon (15ml) honey

2 tablespoon (30ml) sweet Thai Chili sauce (Sriracha)

2 tablespoons (30ml) dark soy sauce

1 tablespoon sesame seeds

1 cup (250ml) chicken stock

1.Place prepared chicken into a large mixing bowl.

2.Combine the remaining ingredients and mix well.

3.Marinate and refrigerate for several hours or overnight.

4.Heat the wok on a moderate heat setting 6-8, add the chicken wings and stir for

5 minutes, add 1 cup of chicken stock and place the lid onto the wok for 10 minutes to complete the cooking.

Serve with mixed salad leaves.

THAI SHRIMP AND

MANGO SALAD

Serves 4-6

21⁄4lbs (1kg) medium shrimp, peeled and deveined

3 tablespoons (45ml) light olive oil

3 cloves garlic, crushed

1 small red chile (Thai), chopped

1 tablespoon chopped cilantro

2 mangoes peeled and chopped (frozen mango can be substituted if out of season)

1 head butter lettuce or green leaf, washed

4 green onions sliced in 1cm pieces

1⁄2 punnet cherry tomatoes, cut in half

1⁄2 cup cashew nuts

DRESSING

2 tablespoons (30ml) lime juice

1⁄2 cup (125ml) sweet chili sauce

2 teaspoons (10ml) fish sauce

1.Marinate the shrimp with the garlic, chile and cilantro for 20 minutes.

2.Combine all dressing ingredients in a screw-top jar and shake to combine.

3.Place the lettuce, green onions,tomatoes, and cashew nuts into a mixing bowl.

4.Heat the wok on high sear setting.

5.Add the shrimp and cook for 3-5 minutes until cooked, then remove. Add to the lettuce leaves and pour over the dressing, mix the salad before serving.

Serve with green onions.

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place into hot oil.

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