SPICY PORK AND CHILLI SALAD
Serves 4-6
2 tablespoons peanut oil
1
/
2
cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
300g pork mince
1 tablespoon brown sugar
2 teaspoons fish sauce
1 iceberg lettuce, washed
2 tomatoes cut into wedges
1. Heat oil on high sear setting.
2. Add the oil, nuts and curry paste and
cook for a few minutes.
3. Add the pork mince and stir to brown,
add the brown sugar and fish sauce,
stir fry until the liquid has evaporated.
4. Arrange the lettuce on serving plates
and top with the tomato then the mince.
MUSSELS IN TOMATO
AND GARLIC SAUCE
Serves 4-6
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup white wine
600ml tomato pasta sauce
1kg fresh mussels, bearded and scrubbed
1
/
4
cup basil leaves, torn
Black pepper freshly ground
1. Heat the wok on high sear setting,
add the oil, onions and garlic and
stir fry until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the heat to
setting 8, place the lid on and cook until
the mussels have opened. Add the basil
and pepper.
Serve with crusty bread and extra virgin
olive oil.
ENTREES AND ACCOMPANIMENTS cont’d
25
PLUM GLAZED CHICKEN WINGS
Serves 4
1kg chicken wings, pinion and wing removed
(if desired)
1
/
2
cup prepared plum sauce
1 tablespoon honey
2 tablespoon sweet Thai Chilli sauce
2 tablespoons dark soy sauce
1 tablespoon sesame seeds
1 cup chicken stock
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. Heat the wok on a moderate heat setting
6-8, 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.
THAI PRAWN AND
MANGO SALAD
Serves 4-6
1kg green prawns, peeled and de veined
3 tablespoons light olive oil
3 cloves garlic, crushed
1 small red chilli, chopped
1 tablespoon chopped fresh coriander root
2 mangoes peeled and chopped (canned
mango can be substituted if out of season)
1 butter lettuce or green oak, washed
4 green shallots sliced in 1cm pieces
1
/
2
punnet cherry tomatoes cut in half
1
/
2
cup cashew nuts
DRESSING
2 tablespoons lime juice
1
/
4
cup sweet chilli sauce
2 teaspoons fish sauce
1. Marinate the prawns with the garlic,
chilli and coriander root for 20 minutes.
2. Combine all dressing ingredients in a
screw top jar and shake to combine.
3. Place the lettuce, shallots, tomatoes,
and cashew nuts into a mixing bowl.
4. Heat the wok on high sear setting.
5. Add the prawns and cook for 3-5 minutes
until the prawns are cooked, then
remove. Add to the lettuce leaves and
pour over the dressing, mix the salad
before serving.
Serve with crisp shallots.
ENTREES AND ACCOMPANIMENTS cont’d
24
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