Sunbeam MultiMincer FG5600 Instruction And Recipe Booklet page 18

Recipes (continued)
Sang Choi Bow
You will need approximately 400g of
chicken breast for this recipe. Pork can be
substituted in this recipe. We recommend
using the medium disc.
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shitake mushrooms, chopped finely
350g chicken mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon shao hsing wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1. Separate white and greens parts of onions.
Finely chop the white parts and thinly
slice the green. Keep separate and set
aside.
2. Heat oil in a wok over high heat, add
garlic, ginger, mushrooms and white
parts of green onions and cook stirring
frequently for 1 minute.
3. Add chicken mince and cook 3-4 minutes
or until golden and crumbly.
4. Combine sauce ingredients in a separate
bowl, mix well. Pour into chicken mince
and stir-fry 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
5. Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
Tip: Shoa Hsing wine, oyster sauce, hoisin
sauce and sesame oil are all available in
Asian supermarkets.
18
Serves 4 as an entrée Red Curry Paste
2 teaspoons shrimp paste
16 – 20 dried long red chillies
2 teaspoons salt
2 tablespoons chopped galangal
4 tablespoons chopped lemongrass
6 kaffir lime leaves, stems removed and
sliced thinly
2 teaspoons scraped and chopped coriander
root
¼ cup chopped red shallots
1 / cup chopped fresh garlic
3
1. Preheat a grill on High. Wrap shrimp paste
in aluminium foil and place onto a baking
tray. Grill 1-2 minutes and turn over and
repeat. Alternatively place onto a hot
barbeque hot plate and cook 1-2 minutes
each side. Remove and set aside to cool.
2. Remove stalks and seeds from chillies;
place in a bowl. Pour over boiling water
to cover and soak for 20 minutes or until
softened. Drain chillies and roughly chop.
Place chillies into a bowl with remaining
ingredients; mix well.
3. Assemble MultiMincer with the blade and
fine disc.
4. Turn MultMincer on and slowly add paste
ingredients into the chute using the
food pusher. Repeat once or twice more
depending on the fineness of paste you
require.
5. Store paste in an airtight container for up
to 3 days. Alternatively, freeze for up to 6
months.
Makes approx 1 cup