Breville EW30XL - Manual (Page 29)

Entrees and accompaniments
28
Crispy tempura vegetables
with dipping sauce
2 1 ⁄
4
lbs (1kg) selection of vegetables ie: broccoli
florets; eggplant, sliced; carrot, sliced; snow
peas; beans, ends trimmed; cauliflower, florets;
zucchini, sliced; green onions, cut into 5cm
(2in; 5cm) pieces
Dipping sauce
1 ⁄
2
cup (125ml) light soy sauce
1 tablespoon (15ml) mirin
2 teaspoons (10ml) 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 all-purpose flour
1 ⁄
4
teaspoon salt
1 ⁄
4
teaspoon white sugar
1 ⁄
2
teaspoon baking powder
1 egg yolk
1 ⁄
3
cup (75ml) ice water
Vegetable oil for shallow frying
1. Sift the flour, sugar salt, and baking
powder together.
2. In a medium bowl mix together egg yolk and ice
water, add the flour mixture. 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 (1 L) 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 paper towels. Continue until all vegetables
are cooked.
Serve with dipping sauce.
Thai fish cakes
1lb (450g) boneless white fish fillets
(cod or halibut is preferable)
1 ⁄
2
bunch cilantro
2 eggs
1 ⁄
4
cup well cooked rice
1 tablespoon red curry paste
1 teaspoon (5ml) fish sauce
1 tablespoon (15ml) sweet Thai chili
sauce (Sriracha)
1 - 2 limes
1. Dice the fish and finely chop the cilantro.
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 molding. Shape the fish cakes
onto a flat round shape 1–1
1 ⁄
4
inch (3-4cm) wide
and place onto a greased tray.
4. Heat the wok on setting 8 for 4 minutes with 4
cups (1 L) of vegetable oil.
5. Place 6-8 fishcakes into the oil and shallow fry
until golden brown in color, repeat with the
remaining fish cakes.
Serve with sweet chili sauce and lime wedges.
4 4-6