Breville EW40 Instructions For Use Manual page 24

Crispy tempura vegetables
with dipping sauce
1kg selection of vegetables
ie: broccoli, florets; eggplant, sliced; carrot, sliced;
snow peas; beans, top and tailed; cauliflower,
florets; zucchini, sliced; kumera, sliced; green
shallot, cut into 5cm pieces
DIPPING SAUCE
⁄ cup light soy sauce
1
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
⁄ teaspoon salt
1
4
⁄ teaspoon white sugar
1
4
⁄ teaspoon baking powder
1
2
1 egg yolk
⁄ cup ice water
1
3
Vegetable oil for shallow frying
1. Sift the flour, sugar, salt and baking powder.
. 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  for 4 minutes with
4 cups of vegetable oil.
4. Dip small batches of vegetables into batter
mixture, and then carefully place into hot oil.
. Shallow fry until golden brown then remove
onto absorbent paper. Continue until all vegetables
are cooked.
Serve with dipping sauce.
4-6
Thai fish cakes
400g boneless white fish fillets
(cod or jewfish is preferable)
⁄ bunch coriander (roots included)
1
2
2 eggs
⁄ cup well cooked rice
1
4
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
1. Dice the fish and finely chop the coriander.
. 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  for 4 minutes with
4 cups of vegetable oil.
. Place – 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.
4
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