CRISPY TEMPURA VEGETABLES
WITH DIPPING SAUCE
Serves 4-6
1kg selection of vegetables
ie: broccoli, florets; eggplant, sliced; carrot,
sliced; snow peas; beans, top and tailed;
cauliflower, florets; zucchini, sliced; kumara;
sliced; green shallot, cut into 5cm pieces
DIPPING SAUCE
1
/
2
cup light soy sauce
1 tablespoon mirin
2 teaspoons hot water
1. To prepare the dipping sauce place all
ingredients into a small bowl and stir,
let the sauce sit for 10 minutes
before serving.
BATTER
1 cup plain flour
1
/
4
teaspoon salt
1
/
4
teaspoon white sugar
1
/
2
teaspoon baking powder
1 egg yolk
1
/
3
cup ice water
Vegetable oil for shallow frying
1. Sift the flour, sugar salt, and
baking powder.
2. In a medium bowl mix together egg yolk
and iced water, add the flour mix. Do not
over mix, leave a few lumps of flour in
the batter, as it will help the batter to
become crispy.
3. Heat the wok on setting 8 for 4 minutes
with 4 cups of vegetable oil.
4. Dip small batches of vegetables into
batter mixture, and then carefully place
into hot oil.
5. Shallow fry until golden brown then
remove onto absorbent paper. Continue
until all vegetables are cooked.
Serve with dipping sauce.
THAI FISH CAKES
Serves 4
400g boneless white fish fillets
(cod or jewfish is preferable)
1
/
2
bunch coriander (roots included)
2 eggs
1
/
4
cup well cooked rice
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
1. Dice the fish and finely chop
the coriander.
2. Place all the ingredients into a 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
moulding. Shape the fish cakes onto a
flat round shape 3-4cm wide and place
onto a greased tray.
4. Heat the wok on setting 8 for 4 minutes
with 4 cups of vegetable oil.
5. Place 6-8 fishcakes into the oil and
shallow fry until golden brown in colour,
repeat with the remaining fish cakes.
Serve with sweet chilli sauce and
lime wedges.
ENTREES AND ACCOMPANIMENTS
23
MOROCCAN PUMPKIN SOUP
Serves 4-6
2 tablespoons cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
1
⁄
2
teaspoon ground white pepper
800g Butternut pumpkin, peeled and diced
5 cups chicken stock
300ml sour cream
1
/
4
cup fresh coriander leaves, finely chopped
1. Heat the wok on high sear setting, add
the oil, saute the onions, garlic, and
ground spices for 2 minutes.
2. Add the pumpkin to coat with the onion
and spice mix, then add the stock and
bring the mixture to the boil.
3. Reduce the heat to setting 2, place the
lid on and cook the soup for 20 minutes,
with the lid on until the pumpkin is
cooked, transfer the mixture to a
blender to puree.
4. Return the mix to the wok to heat
through, check the seasoning
before serving.
Serve with a dollop of sour cream
and coriander leaves.
CHICKEN (OR PRAWN)
LAKSA SOUP
Serves 4
2 cups coconut milk
1
/
4
cup Singapore laksa paste
2 cups chicken stock
500g chicken thigh meat, finely sliced
500g fresh rice noodles
1 tablespoon lime juice
1
1
/
2
tablespoons fish sauce
GARNISH
125g bean sprouts
Coriander leaves
Mint leaves (Vietnamese if available)
Fried shallots (available prepared in
Asian supermarkets)
1. Add the coconut milk and laksa paste to
the wok and heat on high sear setting, to
bring the laksa to the boil. Reduce the
heat to setting 6 and cook for
5 minutes until the oil rises to
the surface.
2. Add the stock and chicken and bring the
soup to the boil, simmer for 5 minutes,
add the fish sauce and lime juice.
3. Place the soup into each bowl and top
each with the garnish.
SOUPS cont’d
22
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