Gastroback 42515 Design Wok Advanced Pro - Manual (Page 31)

4 tablespoons basil leaves, torn
Black pepper, freshly ground
method:
1. Set the wok temperature to ›High Sear‹.
Add oil, onions and garlic and stir-fry until
the onion is soft.
2. Add wine and reduce the liquid by half.
3. Add tomato sauce and bring mixture to the
boil.
4. Add mussels then reduce the wok tempe-
rature to heat setting 8, place lid on and
cook until the mussels have opened. Add
basil and pepper.
Serve with crusty bread and extra virgin olive
oil.
salt and pepper calamari
Makes 4 – 6 servings
Ingredients:
approx. 1 kg Calamari
1 tablespoon Szechwan peppercorns,
ground
2 teaspoons sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
approx. 1 L sunflower oil for shallow frying
3 limes, quartered
METHOD
1. Cut Calamari open, clean and remove in-
nards.
2. Cut shallow diagonal slashes in criss-cross
pattern on the inside.
3. Cut into 6 cm x 2 cm pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared Calamari in the flour mix-
ture.
6. Set the wok temperature to heat setting 8.
Add 1 L of vegetable oil and heat for 4 mi-
nutes, then shallow fry squid in 3 batches.
7. Remove and drain on paper towels.
Serve with lime wedges and Cilantro leaves.
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.
ginger and cilantro calamari with
rice noodles
Makes 4 servings
Ingredients:
approx. 1 kg Calamari hoods
1 tablespoon of pureed ginger
½ bunch of coriander, well washed
2 tablespoons (30 ml) peanut oil
1 teaspoon (5 ml) fish sauce
½ tablespoon (7.5 ml) sesame oil
1 red bell pepper cut into triangles
1 punnet of baby corn cut in half
approx. 225 g of fresh rice noodles (sliced
into 1 cm strips if not already sliced)
½ bunch Thai basil leaves
method:
1. Cut calamari hoods open, clean and re-
move quill from calamari hood.
2. Cut shallow diagonal slashes in criss-cross
pattern on the inside of the calamari, then
cut into small triangles.
3. Place ginger, coriander and 1 tbs peanut
oil into a blender or food processor, blend
to form a paste.
4. Marinate calamari with paste and add fish
sauce. This mixture can be used immedia-
tely or left to marinate for 24 hrs.
5. Set the wok temperature to ›High Sear‹.
Add remaining oil and calamari. Cook for
2 minutes, then add remaining ingredients
and cook until the noodles have heated
through.
6. Add sesame oil and basil leaves into the
stir-fry before serving.
Serve with steamed jasmine rice.
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