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ENTREES AND ACCOMPANIMENTS cont'd
CRISPY TEMPURA VEGETABLES
WITH DIPPING SAUCE
Serves 4-6
1kg selection of vegetables
ie: broccoli, florets; eggplant, sliced; carrot,
sliced; snow peas; beans, top and tailed;
cauliflower, florets; zucchini, sliced; kumara;
sliced; green shallot, cut into 5cm pieces
DIPPING SAUCE
1
/
cup light soy sauce
2
1 tablespoon mirin
2 teaspoons 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.
BATTER
1 cup plain flour
1
/
teaspoon salt
4
1
/
teaspoon white sugar
4
1
/
teaspoon baking powder
2
1 egg yolk
1
/
cup ice water
3
Vegetable oil for shallow frying
1. Sift the flour, sugar salt, and
baking powder.
2. In a medium bowl mix together egg yolk
and iced water, add the flour mix. 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 10 for 8 minutes
with 4 cups 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 absorbent paper. Continue
until all vegetables are cooked.
Serve with dipping sauce.
24
THAI FISH CAKES
Serves 4
400g boneless white fish fillets
(cod or jewfish is preferable)
1
/
bunch coriander (roots included)
2
2 eggs
1
/
cup well cooked rice
4
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
1. Dice the fish and finely chop
the coriander.
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
moulding. Shape the fish cakes onto a
flat round shape 3-4cm wide and place
onto a greased tray.
4. Heat the wok on setting 10 for 8 minutes
with 4 cups of vegetable oil.
5. Place 6-8 fishcakes into the oil and
shallow fry until golden brown in colour,
repeat with the remaining fish cakes.
Serve with sweet chilli sauce and
lime wedges.
ENTREES AND ACCOMPANIMENTS cont'd
PLUM GLAZED CHICKEN WINGS
Serves 4
1kg chicken wings, pinion and wing removed
(if desired)
1
/
cup prepared plum sauce
2
1 tablespoon honey
2 tablespoon sweet Thai Chilli sauce
2 tablespoons dark soy sauce
1 tablespoon sesame seeds
1 cup 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 PRAWN AND
MANGO SALAD
Serves 4-6
1kg green prawns, peeled and de veined
3 tablespoons light olive oil
3 cloves garlic, crushed
1 small red chilli, chopped
1 tablespoon chopped fresh coriander root
2 mangoes peeled and chopped (canned
mango can be substituted if out of season)
1 butter lettuce or green oak, washed
4 green shallots sliced in 1cm pieces
1
/
punnet cherry tomatoes cut in half
2
1
/
cup cashew nuts
2
DRESSING
2 tablespoons lime juice
1
/
cup sweet chilli sauce
4
2 teaspoons fish sauce
1. Marinate the prawns with the garlic,
chilli and coriander root for 20 minutes.
2. Combine all dressing ingredients in a
screw top jar and shake to combine.
3. Place the lettuce, shallots, tomatoes,
and cashew nuts into a mixing bowl.
4. Heat the wok on high sear setting.
5. Add the prawns and cook for 3-5 minutes
until the prawns are cooked, then
remove. Add to the lettuce leaves and
pour over the dressing, mix the salad
before serving.
Serve with crisp shallots.
25
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