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35
RECIPES
GINGER AND CILANTRO CALAMARI
WITH RICE NOODLES
Makes 4 servings
INGREDIENTS
2 ¼ lbs (1 kg) Calamari hoods
1 tablespoons of pureed ginger
½ bunch of cilantro, well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
½ tablespoon (7.5ml) sesame oil
1 red bell pepper cut into triangles
1 punnet of baby corn cut in half
1 packet (225g) of fresh rice noodles (sliced into
1
⁄3 inch (1cm) strips if not already sliced)
½ bunch Thai basil leaves
METHOD
1. Cut calamari hoods open, clean and
remove quill from calamari hood.
2. Cut shallow diagonal slashes in criss-
cross pattern on the inside of the
calamari, then cut into small triangles.
3. Place the ginger, cilantro and 1 Tbs
peanut oil into a blender or food
processor, blend to form a paste.
4. Marinate the calamari with the paste and
add the fish sauce. This mixture can be
used immediately or left to marinate for
24 hrs.
5. Set the Wok temperature to ‘High Sear’.
Add the remaining oil and calamari.
Cook for 2 minutes, then add the
remaining ingredients and cook until
the noodles have heated through.
6. Add the sesame oil and basil leaves into
the stir-fry before serving.
Serve with steamed jasmine rice.
STIR-FRY SHRIMP WITH SNOW
PEAS AND OYSTER SAUCE
Makes 4 servings
INGREDIENTS
1 tablespoon (15ml) peanut oil
1 medium carrot peeled, finely sliced
¼lb (150g) snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium shrimp, peeled and deveined
2 tablespoons (30ml) oyster sauce
1 cup green onions cut into 1inch (3cm) pieces
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add the oil and stir-fry the carrots and
snow peas. Cook for 3 minutes and
then remove.
2. Add the garlic and ginger to the Wok
and cook for a minute before adding the
shrimp. Cook the shrimp until they are
heated through.
3. Return the vegetables to the Wok, add
the oyster sauce and green onions, cook
until the shrimp are coated in sauce.
Serve with boiled rice.
BEW600XL_IB_A10.indd 35 24/06/10 1:28 PM