Sunbeam SK6450 Cookware User Manual


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Thai Fish Cakes
Serves:4-6
500gfirmwhitefishfillets,bonesremoved,
chopped
3tablespoonsredcurrypaste
2tablespoonsfishsauce
1teaspooncastersugar
2eggwhites
½cupthinlyslicedsnakebeans
2kaffirlimeleaves,shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup caster sugar
½ cup water
½ cup white vinegar
1largeredchilli,thinlysliced
1tablespoonchoppedfreshcoriander
1tablespoonfinelychoppedroastedpeanuts
Saltandfreshlygroundblackpepper,totaste
1.Combinefish,currypaste,fishsauce,
sugar and egg whites into a food processor.
Processuntilmixtureiscombined.
2.Placemixtureintoabowlandstirthrough
beans and lime leaves. Season to taste
with salt and pepper.
3.Heatoilinwokonsetting11-12.
4.Rollmixtureinto2tablespoonsizedballs.
Carefullydropmixtureintotheoilin
batches.Cookfor2-3minutesuntilgolden
brownandcookedthrough.Drainonpaper
towel.Repeatwithremainingmixture.
5.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.
6.Servewithdippingsauce.
Spring Rolls
Makes:20
1tablespoonpeanutoil
¼ cup canned bamboo shoots, thinly sliced
1tablespoongratedfreshginger
2clovesgarlic,crushed
350gchickenmince
2tablespoonskecapmanis
1largecarrot,peeled,grated
3shallots,thinlysliced
1cupfinelyshreddedChinesecabbage
Saltandfreshlygroundblackpepper,totaste
100gvermicellinoodles,cooked,drained
6driedshiitakemushrooms,soaked,drained,
chopped
20mediumspringrollwrappers
Peanut oil, for deep frying
1.Heatoilinwokonsetting12.Addbamboo
shoots,gingerandgarlic.Cookfor1
minuteoruntilfragrant.Addchicken
minceandcookforafurther5minutesor
untilcooked.
2.Addremainingingredientsandstir-fry
until the cabbage has just wilted. Remove
ingredientsfromthewok.Allowtocool.
3.Meanwhile,cleanwokandheatoilto
setting12fordeepfrying.
4.Place2-3tablespoonsofthefillingnear
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuckinendsandrolluptoenclosefilling.
5.Deepfryspringrollsinbatchesfor3-4
minutesoruntilgoldenbrown.Drainon
paper towel. Serve.
37
Wok Recipes continued
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