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R9
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Appetisers, Entrees and Soups continued
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
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.
Cut into 5cm x 2cm pieces.
Combine Szechuan pepper, salt, cornflour,
plain flour and egg whites in a bowl. Mix until
smooth
Toss prepared squid in the egg white mixture,
shaking off excess.
Heat 3-4 cups oil in Wok on setting 8 for 3 to
4 minutes.
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.
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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
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
Stir in the next 3 ingredients and cook for
1 minute.
Arrange lettuce leaves on serving plates.
Spoon mixture into lettuce and roll up for
eating.
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