Instruction Manual

28
ENTREES AND ACCOMPANIMENTS
SALT AND PEPPER CALAMARI
Makes 4-6 serves
INGREDIENTS
1kg squid hoods (small)
1 Tablespoon szechuan peppercorns, ground
2 teaspoons sea salt
1 Tablespoon corn flour
1 Tablespoon plain flour
2 egg whites
4 cups sunflower oil for shallow frying
3 limes, quartered
METHOD
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in criss-
cross pattern on the inside.
3. Cut into 6cm x 2cm pieces
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then
shallow fry squid in 3 batches.
7. Drain on absorbent paper.
Serve with lime wedges and coriander leaves.
NOTE
Do not cover wok with lid when
preheating or shallow frying with oil.
SANG CHOY BOW
(Chinese lettuce rolls)
Makes 6 serves
INGREDIENTS
500g pork mince
1 egg yolk
½ cup bamboo shoots, finely sliced
¼ cup water chestnuts, finely diced
3 cloves garlic, finely diced
4 shiitake mushrooms, diced
(canned mushrooms are suitable)
2 green shallots, finely sliced
2 Tablespoons vegetable oil
SAUCE
INGREDIENTS
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1 teaspoon sesame oil
1 Iceberg lettuce
METHOD
1. Combine pork mince, egg yolk, garlic,
mushrooms, shallots.
2. Heat wok on high sear setting, add the
oil then pork and vegetable mixture and
stir fry until the pork is cooked. Add the
sauce ingredients and cook for a further
minute.
3. Place the mixture into prepared lettuce
cups and serve.
THAT’S THE IDEA
To make the lettuce cups, place the
leaves over a small rice bowl and cut
around the bowl. Store the cups in
water to make them crisp.