Breville EW40, Instructions For Use Manual

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Entrees and accompaniments
continued
Salt and pepper calamari
1kg squid hoods (small)
1 tablespoon szechuan peppercorns, ground
2 teaspoons sea salt
1 tablespoon corn flour
1 tablespoon plain flour
2 egg whites
4 cups sunflower oil for shallow frying
3 limes, quartered
1. Cut squid hoods open, clean and remove quill from
squid hood.
. Cut shallow diagonal slashes in criss-cross pattern
on the inside.
3. Cut into cm x cm pieces
4. Combine remaining ingredients in bowl.
. Toss prepared squid in the flour mixture.
. Heat oil on setting for 4 minutes, then shallow
fry squid in 3 batches.
. Drain on absorbent paper.
Serve with lime wedges and coriander leaves.
Sang choy bow
(Chinese lettuce rolls)
1 egg yolk
1
⁄
2
cup bamboo shoots, finely sliced
1
⁄
4
cup water chestnuts, finely diced
3 cloves garlic, finely diced
4 shiitake mushrooms, diced
(canned mushrooms are suitable)
2 green shallots, finely sliced
2 tablespoons vegetable oil
SAUCE
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 Iceberg lettuce
1. Combine the pork mince, egg yolk and vegetables.
. Heat the wok on high sear setting, add the oil
then pork and vegetable mixture and stir fry until
the pork is cooked. Add the sauce ingredients and
cook for a further minute.
3. Place the mixture into prepared lettuce cups
and serve.
To make the lettuce cups, place the leaves over
a small rice bowl and cut around the bowl.
Store the cups in water to make them crisp.
That’s the idea
6 4-6
R10