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appetisers, entrees and soups
salt and pepper calamari
serves 4 to 6
600g squid hoods
1 tablespoon ground Szechuan peppercorns
2 teaspoons sea salt
1 tablespoon corn flour
1 tablespoon plain flour
2 egg whites
Sunflower or vegetable oil, for shallow frying
lime wedges, for serving
1.
Cut squid hoods open, clean and remove quill
from squid hood. Pat dry with paper towel.
.
Cut shallow diagonal slashes in a criss-cross
pattern on the inside of squid.
3.
Cut into 5cm x cm pieces.
4.
Combine Szechuan pepper, salt, cornflour,
plain flour and egg whites in a bowl. Mix until
smooth
5.
Toss prepared squid in the egg white mixture,
shaking off excess.
.
Heat 3-4 cups oil in Wok on setting for 3 to
4 minutes.
7.
Add squid in 4 batches, fry until golden brown
and crisp, about 3 minutes. Drain on absorbent
paper.
Serve with lime wedges.
Do not cover Wok with lid when preheating or
shallow frying with oil.
NOTE: All RECIPES uSE AuSTRAlIAN STANDARD MEASuRING CuPS AND SPOONS.
continued
sang choy bow (Chinese lettuce
rolls)
serves 6
500g pork mince
1 egg yolk
½ cup bamboo shoots, finely sliced
¼ cup water chestnuts, finely diced
3 cloves garlic, peeled and finely chopped
4 Shiitake mushrooms, chopped
2 green shallots, finely sliced diagonally
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 small firm iceberg lettuce, leaves separated,
washed and dried
1.
Combine pork mince, egg yolk and next 5
ingredients in a bowl.
.
Heat the Wok on setting HIGH SEAR. Add
oil, then pork and vegetable mixture and
stir fry until pork is cooked and crumbly
3.
Stir in the next 3 ingredients and cook for
1 minute.
4.
Arrange lettuce leaves on serving plates.
Spoon mixture into lettuce and roll up for
eating.
R9
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