Gastroback 42515 Design Wok Advanced Pro User Manual
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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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