Avance Ultimate Wok - Breville

Entrees and accompaniments continuedSalt and pepper calamari4-61kg squid hoods (small)1 tablespoon szechuan peppercorns, ground2 teaspoons sea salt1 tablespoon corn flour1 tablespoon plain flour2 egg whites4 cups sunflower oil for shallow frying3 limes, quartered1. Cut squid hoods open, clean and remove quill fromsquid hood.2. Cut shallow diagonal slashes in criss-cross patternon the inside.3. Cut into 6cm x 2cm pieces4. Combine remaining ingredients in bowl.5. Toss prepared squid in the flour mixture.6. Heat oil on setting 8 for 4 minutes, then shallowfry squid in 3 batches.7. Drain on absorbent paper.Serve with lime wedges and coriander leaves.Sang choy bow(Chinese lettuce rolls)1 egg yolk1⁄ cup bamboo shoots, finely sliced21⁄ cup water chestnuts, finely diced43 cloves garlic, finely diced4 shiitake mushrooms, diced(canned mushrooms are suitable)2 green shallots, finely sliced2 tablespoons vegetable oilSAUCE1 tablespoon soy sauce1 tablespoon oyster sauce1 teaspoon sesame oil1 Iceberg lettuce1. Combine the pork mince, egg yolk and vegetables.2. Heat the wok on high sear setting, add the oilthen pork and vegetable mixture and stir fry untilthe pork is cooked. Add the sauce ingredients andcook for a further minute.3. Place the mixture into prepared lettuce cupsand serve.6To make the lettuce cups, place the leaves overa small rice bowl and cut around the bowl.Store the cups in water to make them crisp.That’s the ideaR10