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RECIPES
THAI FISH CAKES
Makes 4 servings
INGREDIENTS
1lb (450g) boneless white fish fillets (cod or
halibut is preferable)
½ bunch cilantro
2 eggs
¼ 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
METHOD
1. Dice the fish and finely chop the cilantro.
2. Place all the ingredients into a blender
or 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 1–1¼ inch (3-4cm) wide and
place onto a greased tray.
4. Set the Wok temperature to Heat Setting
8. Add 4 cups (1 L) of vegetable oil and
heat for 4 minutes.
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.
NOTE
Remove each batch when cooked
and allow the Wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
PLUM GLAZED CHICKEN WINGS
Makes 4-6 servings
INGREDIENTS
2¼ lbs (1kg) chicken wings or drumettes
½ 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
METHOD
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. Set the Wok temperature to Heat
Settings 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.
NOTE
Remove each batch when cooked
and allow the Wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
BEW600XL_IB_A10.indd 30 24/06/10 1:28 PM