Gastroback Design Wok Advanced Pro Operating Instructions Manual page 82

ling water, to soften for 5 minutes.
Drain noodles and cut to approxi-
mately 5 cm lengths, using kitchen
scissors.
2. Combine next 6 ingredients in a
small bowl.
3. Set the wok temperature to ›High
Sear‹. Add oil and stir-fry the pork
for 3 - 4 minutes.
4. Add green shallots, ginger and
water chestnuts, cook for a further
30 seconds.
5. Add soy mixture and drained
noodles, reduce the wok tempera-
ture to heat setting 8, cook until the
liquid has almost absorbed but still
moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese green vege-
tables.
82
SEAFOOD
Thai fish cakes
Makes 4 servings
Ingredients:
approx. 450 g boneless white fish fillets
(cod or halibut is preferable)
½ bunch coriander
2 eggs
¼ cup well cooked rice
1 tablespoon red curry paste
1 teaspoon (5 ml) fish sauce
1 tablespoon (15 ml) sweet Thai chili
sauce (Sriracha)
1 – 2 limes
Method:
1. Dice fish and finely chop coriander.
2. Place all ingredients into a blender
or food processor; blend using pulse
button, until the mixture is pureed.
3. To shape the fish cakes can be a litt-
le difficult; to make it easier place a
little oil onto the palm of your hands
before molding. Shape the fish
cakes onto a flat round shape 3 – 4
cm wide and place onto a greased
tray.
4. Set the wok temperature to heat set-
ting 8. Add 1 L of vegetable oil and
heat for 4 minutes.
5. Place 6 – 8 fishcakes into oil and
shallow fry until golden brown in
color, repeat with the remaining fish
cakes.
Serve with sweet chili sauce and lime
wedges.