Bedienungsanleitung Sage BSB530 - the Control Grip All in one (Seite 35 von 42) (Englisch)

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PAge heAder.....

HAWKER STYLE THAI FISH CAKES

Serves 6–8 as part of an appetiser

INGREDIENTS

600g white ﬁsh ﬁllets, such as red ﬁsh ﬁllets or

snapper

2 tablespoons Thai red curry paste

2 tablespoons ﬁsh sauce

2 teaspoons white sugar

1 egg white

2 kafﬁr lime leaves, thinly sliced

80g green beans, ﬁnely sliced

Peanut oil for deep frying

Dipping sauce

½ cup (110g) sugar

⁄3 cup (80ml) white vinegar

1 tablespoon ﬁsh sauce

½ Lebanese cucumber, seeded and ﬁnely diced

1 long red chilli, ﬁnely chopped

METHOD

1. To make the dipping sauce; combine

sugar, vinegar and 2 tablespoons cold

water into a small saucepan. Stir over

medium high heat until sugar has

dissolved, increase heat and bring

to a boil . Stir in ﬁsh sauce and cool

completely. Just before serving, stir

through cucumber and chilli.

2. Assemble the processing bowl using the

quad blade. Cut ﬁsh into large cubes and

place into the processing bowl along

with curry paste, ﬁsh sauce, white sugar

and egg white. Using speed 15; pulse

ingredients until mixture is smooth.

3. Remove blades and mix through ﬁnely

shredded kafﬁr lime leaves and sliced

green beans.

4. Heat oil in a deep fryer or wok.

5. Drop tablespoonful amounts in the hot

oil in batches and cook 1–2 minutes on

each side or until ﬁsh cakes are golden

brown. Remove and drain on paper

towel.

Repeat with remaining ﬁsh cakes and serve

with dipping sauce and lime wedges.

THAI RED CURRY WITH CHICKEN

Serves 6

For this recipe you will need the half of the

red curry paste on page 32

INGREDIENTS

270ml can coconut milk

½ portion red curry paste (page 32) or 2–3

tablespoons store bought

1 kg chicken thigh ﬁllets, cut into large pieces

1 cup (250ml) chicken stock

150g pumpkin, cut into thin pieces

230g can bamboo shoots, rinsed and drained

100g fresh baby corn, halved

100g green beans, trimmed and halved

2 teaspoons sugar

1 tablespoon ﬁsh sauce

Thai basil leaves, to serve

Fresh lime wedges, to serve

METHOD

1. Without shaking can of coconut milk;

spoon the ﬁrm coconut into a large

saucepan and cook, stirring over a

medium high heat until the coconut

milk separates.

TIP

If you can’t buy coconut milk that

has a ﬁrm top omit this step and use

1 tablespoon oil and add all coconut

milk in step 4.

2. Add the curry paste to the pan and

cook, stirring, until the paste becomes

fragrant.

3. Add chicken thighs and stir to coat in

paste; add stock and bring to the boil.

Reduce heat to a simmer and cook,

stirring occasionally for 10 minutes.

4. Add pumpkin and bamboo and cook for

5 minutes. Add remaining ingredients

and coconut milk and cook for about

5 minutes or until vegetables are tender.

Stir through basil leaves and serve with

lime wedges.

RECIPES FROM SAGE

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