Sunbeam WW7500D Instruction Booklet page 14

Recipes continued
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 setting 9-11 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.
12
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 setting 7. 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.