Instruction Manual

26
ENTREES AND ACCOMPANIMENTS
PLUM GLAZED CHICKEN WINGS
Makes 4 serves
INGREDIENTS
1kg chicken wings, pinion and wing removed
(if desired)
½ cup prepared plum sauce
1 Tablespoon honey
2 Tablespoon sweet Thai chilli sauce
2 Tablespoons dark soy sauce
1 Tablespoon sesame seeds
1 cup/125ml chicken stock
METHOD
1. Place prepared chicken into a large
mixing bowl.
2. Combine remaining ingredients and mix
well.
3. Marinate and refrigerate for several
hours or overnight.
4. Heat wok on a moderate heat setting
6-8, add chicken wings and stir for 5
minutes, add chicken stock and place
lid onto wok for 10 minutes to complete
the cooking.
Serve with mixed salad leaves.
NOTE
If thicker marinade sauce is required,
remove chicken wings when cooked
and allow mixture to simmer
uncovered on setting 6 for 2-3
minutes or until thickened.
THAI PRAWN AND MANGO SALAD
Makes 4-6 serves
INGREDIENTS
1kg green prawns, peeled and de–veined
3 Tablespoons light olive oil
3 cloves garlic, crushed
1 small red chilli, chopped
1 Tablespoon chopped fresh coriander root
2 mangoes, peeled and chopped (canned mango
can be substituted if out of season)
1 butter lettuce or green oak, washed
4 green shallots sliced in 1cm pieces
½ punnet cherry tomatoes cut in half
½ cup cashew nuts
DRESSING
INGREDIENTS
2 Tablespoons lime juice
¼ cup sweet chilli sauce
2 teaspoons fish sauce
METHOD
1. Marinate prawns with olive oil, garlic,
chilli and coriander root for 20 minutes.
2. Combine all dressing ingredients in a
screw top jar and shake to combine.
3. Place lettuce, shallots, tomatoes, and
cashew nuts into a mixing bowl.
4. Heat wok on high sear setting.
5. Add prawns and cook for 3–5 minutes
until prawns are cooked, then remove.
Add to lettuce leaves and pour over the
dressing, mix the salad before serving.
Serve with crisp shallots.