Avance Ultimate Wok - Breville

Crispy tempura vegetableswith dipping sauce4-6Serve with dipping sauce.41kg selection of vegetablesie: broccoli, florets; eggplant, sliced; carrot, sliced;snow peas; beans, top and tailed; cauliflower,florets; zucchini, sliced; kumera, sliced; greenshallot, cut into 5cm piecesDIPPING SAUCE1⁄ 2 cup light soy sauce1 tablespoon mirin2 teaspoons hot water1. To prepare the dipping sauce place all ingredientsinto a small bowl and stir, let the sauce sit for 10minutes before serving.Batter1 cup plain flour1⁄ teaspoon salt41⁄ teaspoon white sugar41⁄ teaspoon baking powder21 egg yolk1⁄ cup ice water3Vegetable oil for shallow frying1. Sift the flour, sugar, salt and baking powder.2. In a medium bowl mix together egg yolk and icedwater, add the flour mix. Do not over mix, leave afew lumps of flour in the batter, as it will help thebatter to become crispy.3. Heat the wok on setting 8 for 4 minutes with4 cups of vegetable oil.4. Dip small batches of vegetables into battermixture, and then carefully place into hot oil.5. Shallow fry until golden brown then removeonto absorbent paper. Continue until all vegetablesare cooked.Thai fish cakes400g boneless white fish fillets(cod or jewfish is preferable)1⁄ bunch coriander (roots included)22 eggs1⁄ cup well cooked rice41 tablespoon red curry paste1 teaspoon fish sauce1 tablespoon sweet chilli sauce1. Dice the fish and finely chop the coriander.2. Place all the ingredients into a food processor,blend the ingredients using the pulse button, untilthe mixture is pureed.3. To shape the fish cakes can be a little difficult,to make it easier, place a little oil onto the palmof your hands before moulding. Shape the fishcakes onto a flat round shape 3-4cm wide andplace onto a greased tray.4. Heat the wok on setting 8 for 4 minutes with4 cups of vegetable oil.5. Place 6–8 fishcakes into the oil and shallow fryuntil golden brown in colour, repeat with theremaining fish cakes.Serve with sweet chilli sauce and lime wedges.R7