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ENTREES & APPETISERS
Spring Rolls (Makes 20)
2 tablespoons oil
2 cloves garlic, crushed
1 tablespoon grated ginger
1
/
4
cup canned bamboo shoots, finely
chopped
350g chicken mince
3 tablespoons soy sauce
2 carrots, grated
100g mushrooms, sliced
6 cabbage leaves, finely shredded
100g rice noodles, soaked
20 Spring Roll wrappers
Oil for frying
1.Preheat Wok to setting 12. Heat oil and
add garlic, ginger and bamboo shoots. Do
not brown. Add chicken and soy sauce, stir
fry for 3-4 minutes.
2.Add remaining ingredients and stir fry until
the cabbage has wilted and is well cooked.
Remove ingredients from the Wok and
allow to cool.
3.Meanwhile, clean Wok and heat oil to
setting 15 for deep frying.
4.Place a tablespoon of filling across corners
of spring roll wrappers. Brush edges with a
little water, tuck in ends, roll up the
enclosed filling.
5.Deep fry spring rolls in batches of 5 until
golden brown, 6-8 minutes.
6.Serve hot with favourite dipping sauces.
Garlic Prawns (Serves 6)
1kg green king prawns, peeled
1
/
2
cup olive oil
4 cloves garlic, peeled
1 tablespoon parsley, chopped
1
/
2
teaspoon salt
1.Devein prawns. Place all ingredients in a
bowl and marinade for 2 hours in
refrigerator.
2.Preheat Wok on setting 12. Stir fry prawns
until bright pink in colour. Remove garlic
cloves and serve hot.
Honey & Soy Chicken Nibbles (Makes 20)
10 chicken wings
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
1
/
2
cup soy sauce
1
/
4
cup honey
1
/
4
cup dry sherry
1
/
2
teaspoon Chinese five spice powder
Pepper to taste
1.Remove and discard wing tips. Cut wings
in half at the joint.
2.Heat oil in Wok on setting 12. Cook
chicken until browned on all sides.
3.Combine the remaining ingredients and
pour over chicken. Reduce heat to simmer
on setting 2-3 and cook until sauce has
thickened and chicken is cooked through.
Recipes