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R6
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Appetisers, Entrees and Soups continued
Crispy tempura vegetables with
dipping sauce
Serves 6
1 kg selection of fresh vegetables (for example:
broccoli florets, zucchini, eggplant, snow peas,
cauliflower, sweet potato, green shallots)
Batter:
1 cup/150g plain flour
½ teaspoon salt
½ teaspoon sugar
1 teaspoon baking powder
1 egg yolk
1 cup/250ml iced water
Vegetable oil, for shallow frying
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons mirin or rice wine
¼ teaspoon grated fresh ginger
Trim and cut vegetables into small pieces
or slices
Sift flour, salt, sugar and baking powder
together in a bowl.
Beat egg yolk and iced water together and
slowly whisk into flour mixture until batter
is almost smooth, do not over beat.
Place 2-3 cups oil into Wok, heat on setting
8 for 3 to 4 minutes.
Dip small batches of vegetable pieces into
batter then carefully place into hot oil.
Shallow fry until golden brown and crisp,
remove and drain on absorbent paper.
Keep warm. Repeat with remaining
vegetables. Reduce heat setting to Setting
6 if required.
Mix all ingredients for Dipping Sauce
together in a small bowl.
Arrange Crispy Tempura Vegetables on a
serving platter with Dipping Sauce in a small
serving bowl.
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Thai fish cakes
Serves 4
400g boneless white fish fillets, cut into cubes
½ bunch coriander (roots included), finely chopped
2 x 60g eggs
¼ cup well-cooked rice
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
Vegetable oil for shallow frying
Extra sweet chilli sauce, for serving
Lime wedges, for serving
Place first 7 ingredients into a food
processor and process to a smooth paste
using the Pulse button.
To mould the fish cakes, lightly coat hands
with oil or water. Mould ¼ cup of mixture
into a flat, round shape 3-4cm wide and set
aside. Repeat with remaining mixture.
Place 2-3 cups oil into Wok, heat on setting
8 for 3 to 4 minutes.
Carefully place 6-8 fish cakes into hot oil
and shallow fry until golden brown and
crisp, remove and drain on absorbent
paper. Keep warm. Repeat with remaining
fish cakes. Reduce heat setting to Setting
6 if required.
Serve fish cakes with sweet chilli sauce and
lime wedges.
Do not cover Wok with lid when preheating or
shallow frying with oil.
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