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Recipes
Thai Fish Cakes
Serves: 4-6 as an entrée
Preparation: 15 minutes
Cooking: 20 minutes
500g red fish fillets
2-3 tablespoons red curry paste
1 teaspoon sugar
2 tablespoons fish sauce
2 egg whites
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup white sugar
½ cup water
½ cup white vinegar
1 large red chilli, thinly sliced
1 tablespoon chopped fresh coriander
1 tablespoon finely chopped roasted peanuts
1. Remove any bones from fish and roughly
chop.
2. Combine fish, red curry paste, sugar, fish
sauce and egg whites into a food processor.
Process until mixture is combined.
3. Place mixture into a bowl and stir through
beans and lime leaves.
4. Heat oil in wok on MED/MAX setting until
oil is hot.
Note: See tips on deep frying in a wok on
page 7.
5. Using two dessertspoons carefully drop
spoonfuls of fish mixture into the oil –
about 6-7 at a time. Cook fish for 2-3
minutes until cooked through. Drain on
paper towelling and repeat with remaining
mixture.
6. Serve with dipping sauce.
Dipping sauce: Combine sugar, water and
vinegar into a small saucepan. Stir over a low
heat until sugar dissolves. Increase heat and
simmer mixture for 5 minutes. Remove from
heat and allow to cool. Stir through chilli,
coriander and nuts.
Spring Rolls
Makes: 20
Preparation: 40 minutes
Cooking: 20 minutes
100g glass (bean thread) noodles, soaked
6 dried shitake mushrooms
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup canned bamboo shoots, thinly sliced
350g chicken or pork mince
2 tablespoons kecap manis
1 large carrot, grated
3 green onions, thinly sliced
1 cup finely shredded Chinese cabbage
20 medium spring roll wrappers
Peanut oil, for deep frying
1. Soak noodles in cold water for about 20
minutes or until softened; drain well. Using
scissors, cut noodles into short strands.
Soak mushrooms in boiling water for 10
minutes or until soft. Drain and thinly slice.
2. Preheat wok to MED setting. Heat oil and
add garlic, ginger and bamboo shoots. Do
not brown. Add chicken and sauce, stir-fry
for 3-4 minutes.
3. Add remaining ingredients and stir-fry until
the cabbage has just wilted. Remove
ingredients from the wok and allow to cool.
4. Meanwhile, clean wok and heat oil to MED/
MAX setting for deep frying.
5. Place 2-3 tablespoons of the filling near
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuck in ends and roll up to enclose filling.
Note: See tips on deep frying in a wok on
page 7.
6. Deep fry spring rolls in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
7. Serve hot with favourite dipping sauces.
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