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37
PAge heAder.....
HAWKER STYLE THAI FISH CAKES
Serves 6–8 as part of an appetiser
INGREDIENTS
600g white fish fillets, such as red fish fillets or
snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
Peanut oil for deep frying
Dipping sauce
½ cup (110g) sugar
1
⁄3 cup (80ml) white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOD
1. To make the dipping sauce; combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved, increase heat and bring
to a boil . Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Assemble the processing bowl using the
quad blade. Cut fish into large cubes and
place into the processing bowl along
with curry paste, fish sauce, white sugar
and egg white. Using speed 15; pulse
ingredients until mixture is smooth.
3. Remove blades and mix through finely
shredded kaffir lime leaves and sliced
green beans.
4. Heat oil in a deep fryer or wok.
5. Drop tablespoonful amounts in the hot
oil in batches and cook 1–2 minutes on
each side or until fish cakes are golden
brown. Remove and drain on paper
towel.
Repeat with remaining fish cakes and serve
with dipping sauce and lime wedges.
THAI RED CURRY WITH CHICKEN
Serves 6
For this recipe you will need the half of the
red curry paste on page 32
INGREDIENTS
270ml can coconut milk
½ portion red curry paste (page 32) or 2–3
tablespoons store bought
1 kg chicken thigh fillets, cut into large pieces
1 cup (250ml) chicken stock
150g pumpkin, cut into thin pieces
230g can bamboo shoots, rinsed and drained
100g fresh baby corn, halved
100g green beans, trimmed and halved
2 teaspoons sugar
1 tablespoon fish sauce
Thai basil leaves, to serve
Fresh lime wedges, to serve
METHOD
1. Without shaking can of coconut milk;
spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates.
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 4.
2. Add the curry paste to the pan and
cook, stirring, until the paste becomes
fragrant.
3. Add chicken thighs and stir to coat in
paste; add stock and bring to the boil.
Reduce heat to a simmer and cook,
stirring occasionally for 10 minutes.
4. Add pumpkin and bamboo and cook for
5 minutes. Add remaining ingredients
and coconut milk and cook for about
5 minutes or until vegetables are tender.
Stir through basil leaves and serve with
lime wedges.
RECIPES
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