Wolfgang Puck BDFR1000 Use And Care Manual page 14

Vegetable Chips
INGREDIENTS
1 pound parsnips, peeled and trimmed
1 pound carrots, peeled and trimmed
1 pound beets, peeled and trimmed
1/2 pound baking potatoes, scrubbed clean, but not peeled
1/2 pound sweet onions, peeled
Peanut oil for frying
1/2 cup all-purpose flour
Salt
Freshly ground pepper
METHOD
1. Slice the parsnips and carrots very thin lengthwise. Set aside on a
paper towel. Slice the beets, potatoes, and onions into very thin round
slices. Place the beets and potatoes into separate bowls of cold water.
Be sure to dry them thoroughly before you deep fry them.
2. Heat the Deep Fryer to 350°F.
3. Starting with the parsnips, drop a few at a time into the Frying Basket
then cook until lightly brown. Make sure both sides are brown, turning
them if needed.
4. Lift basket and drain. Remove to clean paper towels. Season while still
hot. Repeat with remaining vegetables.
5. For onion slices, dredge the onions in flour. Shake off excess flour. Fry
and drain as above. For even browning, fry in small batches.
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Crispy Shrimp or Calamari
with Chinese Noodles and
Spicy Garlic Sauce
4 servings
INGREDIENTS
Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic (see page 28)
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons + 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts (young thin french style string beans), trimmed,
blanched, and refreshed (about 1 cup)
3 ounces green onions, trimmed and cut into strips
2 teaspoons Vietnamese chili sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed or 1 pound calamari,
cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
METHOD
1. Bring a large stockpot of water to a boil.
2. Make the sauce: In a large skillet or sauté pan, heat the 2 tablespoons
of peanut oil. Over medium-high heat, sauté the garlic just until
golden, 2 to 3 minutes. Stir in the sugar and continue to sauté until
the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan
with the rice wine, rice wine vinegar, and soy sauce. Add the carrots,
haricots verts, and 2 ounces of the green onion, reserving 1 ounce as
garnish. Stir in the chili sauce and continue to cook until the sauce is
reduced by half.
3. Meanwhile, add salt to the boiling water and cook the noodles until
they are al dente. Drain the noodles well and stir them into the sauce
until they are well coated.
4. Season the shrimp or calamari with salt and pepper then toss with the
flour until lightly coated.
5. Deep fry the shrimp or calamari at 375°F in small batches until
golden, 1 or 2 minutes (place the shrimp or calamari in the basket
and gently ease the basket into the oil). Remove and drain on paper
towels.
PRESENTATION
To serve, divide the noodles and vegetables among 4 large warm plates.
Arrange the shrimp or calamari over and around each portion and
garnish with the remaining green onions. Drizzle a little sesame oil over
the noodles and serve immediately.
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