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R11
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Stir fries continued
Ginger and coriander calamari
Serves 4 - 6
1kg large squid tubes
1 tablespoon pureed fresh ginger
½ bunch coriander, including roots, washed and
roughly chopped
2 tablespoons fish sauce
3 tablespoons peanut oil
1 red capsicum, cut into triangles
1 punnet baby corn, halved
350g pkt fresh rice noodles
2 teaspoons sesame oil
½ bunch Thai basil leaves, washed
Cut squid hoods open, clean and remove
quill from hood.
Make shallow cuts in criss-cross pattern
on the inside of squid, then cut into small
triangles.
Place ginger, coriander, fish sauce and
2 tablespoons of peanut oil into a food
processor and process to form a paste.
Place calamari in a bowl and mix with the
paste. Cover and marinate in refrigerator
for up to 24 hours.
Heat Wok on setting HIGH SEAR. Add
remaining oil, add calamari and stir fry in
batches until golden brown and cooked
through. Remove from Wok, set aside and
keep warm.
Add capsicum and corn to Wok, stir fry for
1 minute. Add noodles and calamari, stir fry
until heated through, about 1 to 2 minutes
Mix in sesame oil and basil leaves just
before serving.
Serve with steamed rice
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Stir fry prawns with snow peas and
oyster sauce
Serves 4-6
1 tablespoon peanut oil
1 carrot, peeled and finely sliced
150g snow peas
1 clove garlic, peeled and finely sliced
1 teaspoon grated ginger
32 medium green prawns, peeled and de-veined
2 tablespoons oyster sauce
1 cup green shallots, sliced diagonally into 3cm pieces
Heat the Wok on setting HIGH SEAR. Add
oil, then add carrots and snow peas, stir fry
for 2-3 minutes. Remove, set aside, keep
warm.
Add garlic and ginger to the Wok, cook for
1 minute then add the prawns and cook
until they turn red. Do not overcook.
Return vegetables to the Wok, add oyster
sauce and shallots, stir fry until the prawns
are coated with sauce.
Serve with steamed rice.
Stir fried seafood with rice noodles
Serves 4-6
1 tablespoon peanut oil
1 clove garlic, peeled and finely sliced
1 tablespoon ginger, finely sliced
500g mixed seafood (Marinara Mix)
2 tablespoons light soy sauce
1 cup/250ml chicken stock
200g fresh rice noodles, sliced
250g can baby corn
Green shallots, diagonally sliced, for serving
Heat the Wok on setting HIGH SEAR. Add
oil, then add garlic and ginger, stir fry for 1
minute.
Add seafood and stir fry for 1-2 minutes,
add soy sauce and stock, cover with lid and
bring to the boil. Remove the lid.
Add noodles and corn, cook 1 minute.
Serve with sliced green shallots.
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