Breville The Hot Wok Pro BEW800XL, Instruction Booklet

Page: 27 / 76

27
RECIPES
SALT ANd PEPPER CALAMARI
Makes 4-6 servings
INGREdIENTS
2¼ lbs Calamari
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
3 cups vegetable oil for shallow frying
3 limes, quartered
METHOd
1. Cut calamari open, clean and
remove innards.
2. Cut shallow diagonal slashes in criss-
cross pattern on the inside.
3. Cut into 2 inch x 3⁄4 inch (6cm x 2cm)
pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared calamari in the
flour mixture.
6. Set the wok temperature to heat setting
8. Add vegetable oil and heat for
4 minutes, 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.
SANG CHOy BOW
(CHINESE LETTUCE ROLLS)
Makes 4-6 servings
INGREdIENTS
1lb ground pork
1 egg yolk
4 oz bamboo shoots, finely sliced
2 oz water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are
unavailable dried and reconstituted in water
are suitable)
2 green onions, finely sliced
2 tablespoons vegetable oil
1 head of iceberg lettuce
Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
METHOd
1. Combine the ground pork, egg yolk
and vegetables.
2. Set the wok temperature to
HIGH SEAR. Add the oil, then the pork
and vegetable mixture and stir-fry until
the pork is cooked.
3. Add the sauce ingredients and cook for
one more minute.
4. Place the mixture into prepared lettuce
cups and serve.
BEW800XL_IB_B12.indd 27 13/09/12 1:24 PM