Avance Ultimate Wok - Breville

SoupsChicken and sweetcorn soup2-4Thai hot and sourprawn soup ‘tom yum goong’61 tablespoon peanut oil1 clove garlic, crushed500g creamed corn150g cooked and shredded chicken meat4 cups chicken stock4 egg whites1 tablespoon of finely chopped parsley1 teaspoon ground black pepper4 green shallots, sliced1. Heat the oil in the wok on high sear setting.2. Add the oil then garlic, corn and chicken meat andstir fry for 1 minute.3. Add the chicken stock and bring to the boil,reduce the heat to setting 2.4. Add the egg whites and stir to break them up.5. Sprinkle with parsley and pepper.Serve with sliced green shallots.2 Kaffir lime leaves, cut in half1 stalk lemongrass, bottom third finely sliced1 teaspoon grated ginger1 tablespoon tom yum paste4 button mushrooms, sliced8 cups chicken stock1 tomato, seeds removed and diced16 medium green prawns, peeled2 tablespoons lime juice1. Add the first 6 ingredients into the wok and heaton high sear, when the soup boils, reduce the wokto a simmer, setting 2, for 5 minutes to infusethe flavours.2. Add the tomato and prawns, return to the boil,simmer for a further 5 minutes or until the prawnsare just cooked, add the lime juice and serve.Serve with coriander leaves.R3