Thai Fish Cakes
Serves: 4-6
500g firm white fish fillets, bones removed,
chopped
3 tablespoons red curry paste
2 tablespoons fish sauce
1 teaspoon caster sugar
2 egg whites
½ cup thinly sliced snake beans
2 kaffir lime leaves, shredded
Peanut oil, for deep frying
Dipping Sauce
½ cup caster sugar
½ cup water
½ cup white vinegar
1 large red chilli, thinly sliced
1 tablespoon chopped fresh coriander
1 tablespoon finely chopped roasted peanuts
Salt and freshly ground black pepper, to taste
1. Combine fish, curry paste, fish sauce,
sugar and egg whites into a food processor.
Process until mixture is combined.
2. Place mixture into a bowl and stir through
beans and lime leaves. Season to taste
with salt and pepper.
3. Heat oil in wok on setting 11-12.
4. Roll mixture into 2 tablespoon sized balls.
Carefully drop mixture into the oil in
batches. Cook for 2-3 minutes until golden
brown and cooked through. Drain on paper
towel. Repeat with remaining mixture.
5. Dipping Sauce: Combine sugar, water and
vinegar into a small saucepan. Stir over
a low heat until sugar dissolves. Increase
heat and simmer mixture for 5 minutes.
Remove from heat and allow to cool. Stir
through chilli, coriander and nuts.
6. Serve with dipping sauce.
Spring Rolls
Makes: 20
1 tablespoon peanut oil
¼ cup canned bamboo shoots, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
350g chicken mince
2 tablespoons kecap manis
1 large carrot, peeled, grated
3 shallots, thinly sliced
1 cup finely shredded Chinese cabbage
Salt and freshly ground black pepper, to taste
100g vermicelli noodles, cooked, drained
6 dried shiitake mushrooms, soaked, drained,
chopped
20 medium spring roll wrappers
Peanut oil, for deep frying
1. Heat oil in wok on setting 12. Add bamboo
shoots, ginger and garlic. Cook for 1
minute or until fragrant. Add chicken
mince and cook for a further 5 minutes or
until cooked.
2. Add remaining ingredients and stir-fry
until the cabbage has just wilted. Remove
ingredients from the wok. Allow to cool.
3. Meanwhile, clean wok and heat oil to
setting 12 for deep frying.
4. Place 2-3 tablespoons of the filling near
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuck in ends and roll up to enclose filling.
5. Deep fry spring rolls in batches for 3-4
minutes or until golden brown. Drain on
paper towel. Serve.
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Wok Recipes continued
