Recipes continued
Thai Fish Cakes
Serves:
Preparation: 15 minutes
Cooking: 20 minutes
500g red fish fillets
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
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.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:
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
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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