Avance Ultimate Wok - Breville

Entrees and accompaniments continuedPlum glazed chicken wings1kg chicken wings, pinion and wingremoved(if desired)1⁄ cup prepared plum sauce21 tablespoon honey2 tablespoon sweet Thai chilli sauce2 tablespoons dark soy sauce1 tablespoon sesame seeds1 cup chicken stock1. Place prepared chicken into a large mixing bowl.2. Combine the remaining ingredients and mix well.3. Marinate and refrigerate for several hoursor overnight.4. Heat the wok on a moderate heat setting 6-8,add the chicken wings and stir for 5 minutes, add1 cup of chicken stock and place the lid onto thewok for 10 minutes to complete the cooking.Serve with mixed salad leaves.4Thai prawn andmango salad1kg green prawns, peeled and de–veined3 tablespoons light olive oil3 cloves garlic, crushed1 small red chilli, chopped1 tablespoon chopped fresh coriander root2 mangoes, peeled and chopped (canned mangocan be substituted if out of season)1 butter lettuce or green oak, washed4 green shallots sliced in 1cm pieces1⁄ punnet cherry tomatoes cut in half21⁄ cup cashew nuts2DRESSING2 tablespoons lime juice1⁄ 4 cup sweet chilli sauce2 teaspoons fish sauce4-61. Marinate the prawns with the garlic, chilli andcoriander root for 20 minutes.2. Combine all dressing ingredients in a screw top jarand shake to combine.3. Place the lettuce, shallots, tomatoes, and cashewnuts into a mixing bowl.4. Heat the wok on high sear setting.5. Add the prawns and cook for 3–5 minutes untilthe prawns are cooked, then remove. Add to thelettuce leaves and pour over the dressing, mix thesalad before serving.Serve with crisp shallots.R8