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Gastroback 42515 Design Wok Advanced Pro User Manual

Page 30

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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 little

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 setting 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.
note: Remove each batch when cooked and

allow the wok to reheat before shallow frying

the next batch. By cooking in small batches,

the heat of the oil remains constant.

Thai shrimp and mango salad

Makes 4 servings
Ingredients:
approx. 1 kg medium prawns, peeled and

deveined

3 tablespoons (45 ml) light olive oil

3 cloves garlic, crushed

1 small red chili (Thai), chopped

1 tablespoon chopped coriander

2 mangoes peeled and chopped (frozen

mango can be substituted if out of season)

1 head butter lettuce or green leaf, washed

4 green onions sliced in 1 cm pieces

½ punnet cherry tomatoes, cut in half

½ cup cashew nuts
Dressing:
2 tablespoons (30 ml) lime juice

½ cup (125 ml) sweet chili sauce

2 teaspoons (10 ml) fish sauce
method:
1. Marinate prawns with garlic, chili and co-

riander for 20 minutes.

2.

Combine all dressing ingredients in a

screw-top jar and shake to combine.

3. Place lettuce, green onions, tomatoes, and

cashew nuts into a mixing bowl.

4. Set the wok temperature to ›High Sear‹.

Add prawns and cook for 3 – 5 minutes

until cooked, then remove.

5. Add to the lettuce leaves and pour over the

dressing, mix the salad before serving.

Serve with green onions.

mussels in tomato and garlic sauce

Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) olive oil

2 Spanish onions, finely diced

3 cloves garlic, minced

approx. 250 ml white wine

approx. 600 ml tomato pasta sauce

approx. 1 kg fresh mussels, bearded and

scrubbed

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