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2.Heat oil in wok to setting 15 for deep
frying (allow about 2 litres of oil).
3.Using wet hands, and 2 tablespoons of
mixture, form fairly flat patties. Deep fry
fish cakes in batches of 4, for 2-3 minutes
until deep golden brown. Drain on
absorbent paper. Serve immediately with
Thai dipping sauce.
Thai Dipping Sauce
1
/
2
cup white sugar
1
/
2
cup water
1
/
2
cucumber, finely chopped
1
/
4
cup coriander, chopped
1 red chilli, sliced
1
/
4
cup roasted peanuts, chopped
1.In a small pan, heat the sugar and water,
stir until boiled. Simmer for 4 minutes.
Remove from heat and stir in the
remaining ingredients.
Vegetarian Money Bags (Makes 40)
2 tablespoons olive oil
4 cloves garlic, crushed
6 spring onions, chopped
2 sticks celery, chopped
250g cabbage, shredded
300g carrot, grated
200g snake beans, sliced
salt & pepper to taste
40 won ton wrappers
20 chives, blanched, cut in half
Vegetable oil for deep frying
1.Preheat wok to setting 11. Heat oil and
add garlic, spring onions, celery, cabbage,
carrot and snake beans. Stir fry for 2-3
minutes until vegetables are softened.
Add salt and pepper to taste. Remove
ingredients from wok and allow to cool.
2.Meanwhile clean wok and fill with oil for
deep frying (allow about 2 litres of oil).
Adjust setting to 15 and allow oil to
become hot.
3.Working with 1 won ton wrapper at a time,
place 1 tablespoon filling in the centre,
moisten edges with a little water, gather
around filling to form a pouch, twist and
pinch sides together, leaving a frill at the
top. Place on a tray and repeat with
remaining filling and won ton wrappers.
4.Deep fry money bags in batches of 5 until
golden brown, approximately 3-5 minutes.
Drain on absorbent paper, tying a chive
around each money bag. Serve
immediately with a dipping sauce.
Soy and Chilli Sauce
4 tablespoons soy sauce
2 tablespoons sweet chilli sauce
Combine together and serve with Vegetarian
Money Bags.
Recipes continued