30
RECIPES
THAI fISH CAKES
Makes 4 servings
INGREdIENTS
1lb (450g) boneless white fish fillets (cod or
halibut is preferable)
½ bunch cilantro
2 eggs
¼ cup well cooked rice
1 tablespoon red curry paste
1 teaspoon (5ml) fish sauce
1 tablespoon (15ml) sweet Thai chili sauce
(Sriracha)
1 - 2 limes
METHOd
1.
Dice the fish and finely chop the cilantro.
2.
Place all the ingredients into a blender
or food processor; blend the ingredients
using the 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 1–1¼ inch (3-4cm) wide and
place onto a greased tray.
4.
Set the Wok temperature to Heat Setting
8. Add 4 cups (1 L) of vegetable oil and
heat for 4 minutes.
5.
Place 6-8 fishcakes into the 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.
PLUM GLAzEd CHICKEN WINGS
Makes 4-6 servings
INGREdIENTS
2¼ lbs (1kg) chicken wings or drumettes
½ cup (125ml) prepared plum sauce
1 tablespoon (15ml) honey
2 tablespoon (30ml) sweet Thai Chili sauce
(Sriracha)
2 tablespoons (30ml) dark soy sauce
1 tablespoon sesame seeds
1 cup (250ml) chicken stock
METHOd
1.
Place prepared chicken into a large
mixing bowl.
2.
Combine the remaining ingredients and
mix well.
3.
Marinate and refrigerate for several
hours or overnight.
4.
Set the Wok temperature to Heat
Settings 8. Add the chicken wings and
stir for 5 minutes, add 1 cup of chicken
stock and place the lid onto the Wok for
10 minutes to complete the cooking.
Serve with mixed salad 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.
BEW600XL_IB_A10.indd 30
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Summary of Contents for BEW600XL - REV A10
Page 7: ...KNOW your Breville Hot Wok BEW600XL_IB_A10 indd 7 24 06 10 1 28 PM ...
Page 10: ...OPERATING your Breville Hot Wok BEW600XL_IB_A10 indd 10 24 06 10 1 28 PM ...
Page 12: ...CARE CLEANING for your Breville Hot Wok BEW600XL_IB_A10 indd 12 24 06 10 1 28 PM ...
Page 16: ...COOKING TECHNIQUES for your Breville Hot Wok BEW600XL_IB_A10 indd 16 24 06 10 1 28 PM ...
Page 21: ...21 BEW600XL_IB_A10 indd 21 24 06 10 1 28 PM ...
Page 22: ...SPECIAL INGREDIENTS for your Breville Hot Wok BEW600XL_IB_A10 indd 22 24 06 10 1 28 PM ...
Page 25: ...25 BEW600XL_IB_A10 indd 25 24 06 10 1 28 PM ...
Page 26: ...RECIPES BEW600XL_IB_A10 indd 26 24 06 10 1 28 PM ...
Page 45: ...45 BEW600XL_IB_A10 indd 45 24 06 10 1 28 PM ...
Page 54: ...LE FONCTIONNEMENT de votre Hot WokMC de Breville BEW600XL_IB_A10 indd 54 24 06 10 1 28 PM ...
Page 57: ...57 BEW600XL_IB_A10 indd 57 24 06 10 1 28 PM ...
Page 71: ...71 BEW600XL_IB_A10 indd 71 24 06 10 1 28 PM ...
Page 72: ...RECETTES BEW600XL_IB_A10 indd 72 24 06 10 1 28 PM ...