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 into 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 into 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.
Spring Rolls
Makes: 20
Preparation: 40 minutes
Cooking: 20 minutes
100g glass (bean thread) noodles, soaked
6 dried shitake mushrooms
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼cup canned bamboo shoots, thinly sliced 350g chicken or pork mince
2 tablespoons kecap manis
1 large carrot, grated
3 green onions, thinly sliced
1 cup finely shredded Chinese cabbage
20 medium spring roll wrappers Peanut oil, for deep frying
1.Soak noodles in cold water for about 20 minutes or until softened; drain well. Using scissors, cut noodles into short strands. Soak mushrooms in boiling water for 10 minutes or until soft. Drain and thinly slice.
2.Preheat wok to setting 7. Heat oil and add garlic, ginger and bamboo shoots. Do not brown. Add chicken and sauce,
3.Add remaining ingredients and
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