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Thai Fish Cakes
Serves: 4-6 as an entrée
Preparation: 15 minutes
Cooking: 20 minutes
500g red fish fillets
2-3 tablespoons red curry paste
1 teaspoon sugar
2 tablespoons fish sauce
2 egg whites
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup white 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
1. Remove any bones from fish and roughly
chop.
2. Combine fish, red curry paste, sugar, fish
sauce and egg whites in 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 9-10 until oil is
hot.
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 6-7 at a time. Cook fish for 2-3
minutes until cooked through. Drain on
paper towelling and repeat with remaining
mixture.
6. Serve with dipping sauce.
Dipping sauce: Combine sugar, water and
vinegar in 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.
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
1.2kg chicken wings
¹⁄
³
cup plain flour
Salt and pepper
Peanut oil, for deep frying
Green onions, to serve
Honey Chilli Sauce
1 tablespoon grated fresh ginger
2 tablespoons honey
2 teaspoons cornflour
1 tablespoon water
2 tablespoons shao hsing cooking wine
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1. Cut wings in half and trim tips. Coat
chicken in flour that has been seasoned
with salt and pepper.
2. Heat oil in wok on setting 9-10.
Note: See tips on deep frying in a wok on
page 7. Always use caution when deep frying
foods such as chicken as the skin may pop
during cooking.
3. Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
Recipes continued