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24
CRISPY TEMPURA VEGETABLES
WITH DIPPING SAUCE
Serves 4-6
2
1
⁄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
DDIIPPPPIINNGG SSAAUUCCEE
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.
BBAATTTTEERR
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
place into hot oil.
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 (1–1
1
⁄4 in; 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.
ENTREES AND ACCOMPANIMENTS
PLUM GLAZED CHICKEN WINGS
Serves 4
2
1
⁄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
2
1
⁄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.
ENTREES AND ACCOMPANIMENTS cont’d