Breville BEW600 Operating Instructions

Breville Customer Service Centre

Australian Customers
Mail: PO Box 22

Botany NSW 2019
AUSTRALIA

Phone: [phone]
Fax: [phone]

Customer Service:

Email:

[e-mail]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2010.

New Zealand Customers
Mail: Private Bag 94411

Botany Manukau 2163
Auckland NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]

Customer Service:

Email:

[e-mail]

BEW600 Issue - A10

the Hot Wok™Pro

Instruction Booklet

BEW600

CONGRATULATIONS

on the purchase of your new

Breville Hot Wok™ Pro

CONTENTS

4 Breville recommends safety first

7 Know your Breville Hot Wok

™

Pro

10 Operating your Breville

Hot Wok

™

Pro

12 Care & Cleaning

16 Cooking techniques

22 Special ingredients

26 Recipes

3

BREVILLE RECOMMENDS SAFETY FIRST

At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE

• This appliance is for household use only.

Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.

• The appliance is not intended for use

by young children or infirm persons
without supervision.

• Do not leave the appliance unattended

when in use. Young children should be
supervised to ensure that they do not
play with the appliance.

• Do not touch hot surfaces. Use handles.

• Always use the wok on a dry level

surface.

• Do not place this appliance on or near

a hot gas or electric burner, or where it
could touch a heated oven.

• When using this appliance, provide

adequate air space above and on all
sides for circulation.

• On surfaces where heat may

cause a problem, an insulating mat
is recommended.

• Do not let the power cord hang over the

edge of a table or counter, touch hot
surfaces or become knotted.

• Do not immerse power cord, plug or

temperature control probe in water or
any other liquid.

• Always insert temperature control probe

into probe socket before inserting power
plug into power outlet and switching
on appliance. Ensure the probe socket
is completely dry before inserting the
temperature control probe.

• Always turn the temperature control

probe to ‘MIN’, turn the power off at the
power outlet, remove the power plug, and
then remove the temperature control
probe before attempting to move the
appliance, when the appliance is not in
use and before cleaning.

• Do not place hot glass lid under cold water.

• Avoid using on metal surfaces eg: sink,

hot plate.

• Do not use harsh abrasives, caustic

cleaners or oven cleaners when cleaning
this appliance.

• Any maintenance, other than cleaning,

should be performed at an authorised
Breville Service Centre.

• Regularly inspect the supply cord, plug

and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and return
the entire appliance to the nearest
authorised Breville Service Centre for
examination, replacement or repair.

• The installation of a residual current

device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.

4

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord before use.

• To protect against electric shock do not

immerse the power cord, power plug or
appliance in water or any other liquid.

• The appliance is not intended for use

by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.

• Children should be supervised to ensure

that they do not play with the appliance.

• It is recommended to regularly inspect

the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.

SAVE THESE
INSTRUCTIONS

5

5

KNOW

your Breville Hot Wok™ Pro

KNOW YOUR BREVILLE HOT WOK™ PRO

A B

C

D

E

F

A. Toughened Glass Lid

with adjustable steam vent.
Dishwasher safe.

B. Eterna™ PFOA-Free Non-Stick surface.

A reinforced multi coat system with a
unique composite that makes Eterna

™

's
non stick properties last longer than
other non-sticks.

C. Wok Bowl

6L capacity. Ideal for stir fries, steaming,
braising and deep-frying.

D. Wok Base

The dishwasher safe Wok Bowl can be
removed from the base for easy cleaning.

E. 2400W Heating Element

The powerful element quickly distributes
heat up the walls of the Wok Bowl.

F. Temperature Control Probe

15 precision heat settings up to a searing
218°C emulating authentic Asian-style
gas cooking.

7

KNOW YOUR BREVILLE HOT WOK™ PRO

REMOVABLE TEMPERATURE
CONTROL PROBE

The Temperature Probe has 15 heat settings
plus ‘High Sear’ for accurate temperature
control. The ‘High Sear’ setting should be
used for searing and sealing meats when
stir-frying.

The heating arrow on the probe switches
off automatically when the temperature
is reached and will cycle on and off
during cooking in order to maintain the
temperature selected.

The numbers on the dial represent the
following:

HEAT SETTINGS FUNCTION TEMPERATURE GUIDE

1
2
3
4

Keep food warm
Slow cooking sauces
Casseroles
Soups

Low Heat/Slow Cook

5
6
7
8
9

10
11
12
13

14
High Sear

Curries, pasta
Rice, browning nuts
Frying

Vegetable Stir-frying High Heat

Stir-frying
Sealing meat

NOTE

Temperatures given are a guide only
and may require adjustment to suit
various foods and individual tastes.

For best results allow the wok to
preheat for 10 minutes on the ‘High
Sear’ setting before beginning to cook.

8

Medium Heat

Maximum Heat
High Sear

9

OPERATING

your Breville Hot Wok™ Pro

OPERATING YOUR BREVILLE HOT WOK™ PRO

BEFORE FIRST USE

Before using for the first time, the cooking
surface should be cleaned with a moist cloth.
We recommend lightly greasing the cooking
surface when using for the first time. This will
not be necessary on subsequent occasions.

• It is recommended you remove all labels

and wash the Wok Bowl and Glass Lid in
hot soapy water. Rinse and thoroughly dry.

• The Wok Base is removable for easy

cleaning (see page 14).

• Do not immerse the power cord and

Temperature Control Probe in water or
any other liquid.

NOTE

Before inserting the Temperature
Control Probe into the Probe Socket,
ensure the interior of the Probe Socket
is fully dry. To do this, shake out
excess water then wipe the interior of
the Probe Socket with a dry cloth.

OPERATING YOUR WOK

1. Place the Wok Bowl onto the Wok Base

and lock into place (see page 15).

2. Insert the Temperature Control Probe

into the Probe Socket at the side of the
wok. Plug into a 240V power outlet.
Always insert the Temperature Control
Probe into the appliance first, then plug
power cord into main power outlet.

3. Preheat the wok on the ‘High Sear’

setting for approximately 10 minutes.
The heating arrow will illuminate and
indicates the selected setting.

4. When the heating arrow no longer

illuminates, the wok has reached the
correct temperature for the selected
setting. The wok is now ready for use.
The heating arrow will cycle on and off
throughout cooking as the temperature
is maintained by the thermostat. Never
place oil or food into the wok while it

is heating, especially when it is cold.
This will produce a poor cooking
result.

Rotate the Steam Vent on the Glass Lid
counter clockwise to allow steam to
escape when cooking.

WARNING

Never operate the wok without the base
firmly positioned in place.

NOTE

When a high heat is required (eg. for stir
frying or searing), select the ‘High Sear’
setting and allow the heating arrow to
cycle on and off several times. This will
allow the cooking surface to adjust to
a more accurate cooking temperature.
Use only the Temperature Control Probe
provided with the wok. Do not use any
other Temperature Control Probe or
connector.

5. When cooking is completed, turn the

heating arrow to the ‘Off’ position (‘0’
on dial) then unplug power cord from
power outlet. Leave the Temperature
Control Probe connected to the wok
until it has cooled down.

NOTE

Do not immerse the power cord,
Temperature Control Probe in water
or any other liquid.

• Allow the wok to cool down before

cleaning.

• Before cleaning switch the wok ‘Off‘

and unplug power plug from the
power outlet. Remove the Temperature
Control Probe from the Probe Socket by
depressing the ‘Easy Release’ lever on
the side of the probe.

• Do not leave plastic cooking utensils in

contact with the wok while cooking.

11

CARE & CLEANING

for your Breville Hot Wok™ Pro

CARE & CLEANING

TEMPERATURE CONTROL PROBE

• If cleaning is necessary, wipe the

Temperature Control Probe with a
slightly damp cloth.

NOTE

Do not immerse the power cord,
Temperature Control Probe in water
or any other liquid.

Storage

Store the Temperature Control Probe
carefully. Do not knock or drop it because
the probe may be damaged. If damage is
suspected, call Breville Customer Service at
1300 139 798.

NOTE

For convenient storage of the
Temperature Control Probe, line the
Wok Bowl with two sheets of paper
towel and place the probe on the paper
towels. This will ensure the probe and
power plug don't scratch the non-stick
coating.

ETERNA™ PFOA-FREE
NON-STICK SURFACE

Do not use metal utensils, sharp objects or
cut food inside the wok. Breville is not liable
for damage to the non-stick coating if metal
utensils have been used.

Cooking on a non-stick surface reduces
the need for oil. Food does not stick and
cleaning is easier.

Any discoloration that may occur will only
detract from the appearance of the wok and
will not affect the cooking performance.

When cleaning the non-stick coating do
not use metal (or other abrasive) cleansers.
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or nylon
washing brush.

13

CARE & CLEANING

REMOVABLE BASE

To remove the base for cleaning:

1. Remove the lid from the wok and ensure

the Temperature Control Probe has been
removed from the Probe Socket. Turn the
wok upside down as illustrated below.

2. Lift the base from the wok, lifting over

the Probe Socket.

The Wok Base and Bowl should be washed
in hot soapy water. Dry thoroughly.

NOTE

To extend the life of the non-stick
coating, we recommend that the Wok
Bowl, Base and Lid be washed by hand.
However, the Wok Bowl and Lid are
dishwasher safe. The recessed heating
element in the Wok Bowl is completely
sealed so it is safe to immerse in
water. The Wok Base should not be
placed in the dishwasher.

Turn the Quick Release Knob counter
clockwise as shown by the arrow.

14

WARNING

The wok should never be operated
without the Wok Bowl and Base fully
assembled and locked into place.

NOTE

Before inserting the Temperature
Control Probe into the Probe Socket,
make sure that the interior of the Probe
Socket is fully dry. To do this, shake out
excess water, then wipe the interior of
the Probe Socket with a dry cloth.

CARE & CLEANING

To lock the Base for cooking:

3. Lower the Wok Bowl over the Base

as illustrated below. Press down on
the Quick Release Knob and rotate
clockwise to lock into place. Ensure
the Base is locked into position before
rotating the wok right-side-up.

GLASS LID

Wash the Glass Lid in warm soapy water
using a soft sponge, rinse and dry thoroughly.
The Glass Lid is dishwasher safe.

NOTE

Take care when the glass lid is hot. Do
not place hot lid under cold water or
on cold surfaces. This may cause lid
to break.

15

COOKING TECHNIQUES

for your Breville Hot Wok™ Pro

COOKING TECHNIQUES

STIR-FRYING

Recommended Temperature Probe
setting: 'High Sear' for meats.
12-14 for vegetables and seafood.

• Stir-frying is an energy efficient and

healthy way of cooking foods. The
benefit of this method is its speed and
the flavor result. The non-stick cooking
surface on your wok also means that
less oil is required for cooking. The
cooking action for stir-frying is a
continual tossing motion to ensure the
food is evenly exposed to the heat and
cooks quickly and evenly in a couple of
minutes.

• Stir-frying should be carried out using a

high heat setting.

• Preheat your wok before adding any

ingredients, allow the temperature light
to cycle ‘ON’ and ‘OFF’ as over cooking
will give a tough, dry result. Cooking
times depend on the size and thickness
of the cut, as the bigger the cut, the more
time that is needed.

RECOMMENDED CUTS FOR
STIR-FRYING

Beef

Lean beef strips prepared from rump, sirloin,
rib eye and fillet.

Chicken

Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.

Lamb

Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.

Pork

Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.

Veal

Eye of loin, fillet, round, rump or topside.

NOTE

Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.

STIR-FRY TIPS

• Buy meat strips from your butcher or

supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibers). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 2 - 3 inches
(5 - 8cm) in length. Partially freeze meat
(approximately 30 minutes) to make
slicing easier.

• Stir-fry meat strips in small batches

(approx ½ pound; 225g) to stop meat
from shedding its juice and ‘stewing’,
resulting in tougher meat.

• When adding meat strips to the wok, the

strips should sizzle.

• Stir-fry meat strips for 1 - 2 minutes. Any

longer will toughen meat.

• Remove each batch when cooked and

allow the wok to reheat before stir-frying
the next batch. By cooking in small
batches, the heat of the wok remains
constant, ensuring the meat does not
stew and toughen. A small amount of oil
can be mixed through the meat strips
before adding to the wok, along with any
other flavoring such as garlic, ginger and
chili peppers. A little sesame oil can also
add flavor. Mixing the meat with the oil
rather than heating it separately in the
wok eliminates using too much.

17

COOKING TECHNIQUES

• Drain off thin marinades from meat

strips before stir-frying to prevent
stewing and splatter.

Stir-fry vegetables after sealing the meat in
a little oil (or sprinkling of water) until vivid
in color for:

3 Minutes

Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried Mushrooms

2 Minutes

Snow peas
Bell peppers, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots

1 Minute

Garlic, minced
Chili pepper, minced
Ginger, minced
Shallots, chopped
Bean sprouts

This brief cooking time will keep
vegetables crisp.

• Peanut oil is traditionally used for Asian

style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.

• Do not overfill the wok. If necessary

cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook slightly as to
not overcook the end result.

• Serve stir-fried foods immediately to

retain their crisp texture.

SHALLOW FRYING

Recommended Temperature Probe
setting 8 - 10.

Used to crispen and cook foods in a small
amount of oil. The foods may have already
been cooked.

• Use approximately 3 cups (750ml) of oil,

or sufficient oil so that half the food is
immersed.

• Preheat the oil before adding food.

When using oil never cover with the
Glass Lid shallow frying as this will
cause condensation to drip into the oil
and result in bubbling and splattering.

• Do not move the wok during heating or

cooking.

• Wipe moisture from foods to avoid

splattering.

• Cook a few pieces at a time to ensure

crispness.

• Drain cooked foods on paper towels to

reduce greasiness.

• Never leave your wok unattended or

unsupervised while shallow frying.

• Allow oil to cool before removing from

the wok.

• Vegetable, peanut or canola oil is

recommended for shallow frying.

SLOW COOKING (BRAISING)

Recommended Temperature Probe
setting 1 - 2.

Your wok is ideal for slow cooking curries
and casseroles. Slow cooking allows less
tender meat cuts to be used, to obtain a
tender result. Less tender meat cuts contain
sinew and gristle, these will be broken down
during cooking to give a tender result. It is
not recommended to slow cook with tender
meat cuts as they will toughen and shrink
during cooking.

18

COOKING TECHNIQUES

It is recommended during slow cooking
to place the Glass Lid on to retain heat.
During the cooking process the curry or
casserole will boil then turn off. This is
normal operating for a Temperature Probe
controlled unit.

RECOMMENDED CUTS FOR SLOW
COOKING (BRAISING)

BEEF

Diced blade (boneless), chuck, round, shin,
silverside

CHICKEN

Diced thigh, leg

LAMB

Diced forequarter, shanks and neck chops

VEAL

Diced forequarter, leg and knuckle
(Osso Bucco)

PORK

Diced forequarter, leg

PREPARATION TECHNIQUES

The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Asian appearance and even
cooking results, food should be cut into small,
even pieces. This allows food to cook quickly
and to be easily picked up with chopsticks.

SLICING

A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.

SLOW COOKING TIPS

• Cut meat into 1 inch (2.5cm) cubes.

Trim any visible fat.

• Use a medium to low heat setting.

• Cook for approx 1½ - 2 hours, stirring

occasionally with the lid on.

• Add soft or quick cooking vegetables

such as mushrooms, tomatoes, beans or
corn in the last half hour of cooking.

• Thicken towards end of cooking by

stirring a little cornstarch blended
with water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).

MATCHSTICK OR JULIENNE

First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.

19

COOKING TECHNIQUES

SHREDDING

Used for cutting meats and vegetables.
¼ inch (5mm) slices of food should be
stacked, then cut again into ¼ inch (5mm)
sticks. Vegetables such as cabbage and
spinach should have their leaves stacked,
then rolled up. Cut width ways very finely.

CUBING AND DICING

Used for cutting meats and vegetables.
To cube, cut 1 inch (2.5cm) slices, then stack
them on top of one another and slice
(3mm) thick in the opposite direction. Cut
again in the opposite direction forming 1
inch (2.5cm) cubes. To dice, follow the same
directions, making 5mm slices forming ¼
inch (5mm) cubes.

1

⁄8 inch

20

21

SPECIAL INGREDIENTS

for your Breville Hot Wok™ Pro

SPECIAL INGREDIENTS

A LITTLE PLANNING AHEAD
MAKES STIR-FRYING EASIER.

Agar-Agar

Is made from different types of seaweed. It
has excellent setting properties, similar to
gelatine, and will set at room temperature.

Bok choy

Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller version called
shanghai or baby bok choy.

Bamboo shoots

The young tender shoots of bamboo plants
are available in cans. They are mainly used
to add texture to food.

Coconut cream and coconut milk

Both coconut cream and milk are extracted
from the grated flesh of mature coconuts.
The cream is a richer first pressing and the
milk the second or third pressing.

Chili peppers, fresh and dried

Chili peppers are available in many different
types and sizes. The small ones (Thai,
macho, serrano, jalapeno) are the hottest.
Use tight fitting gloves when handling and
chopping fresh chilies they can burn your
skin. The chili seeds are the hottest part of
the chilies so remove them if you want to
reduce the heat content of recipes.

Cilantro

This is also known as coriander and Chinese
parsley. It is essential to many Southeast
Asian cuisines. A strongly flavored herb,
use it sparingly until you are accustomed to
the unique flavor. Parsley can be used as a
substitute; it looks the same but tastes quite
different. Cilantro is available fresh. The
dried spice version is labeled coriander and
is available whole or ground.

Char siu sauce

This is the equivalent of Chinese
BBQ sauce.

Crisp fried shallots

These are available pre-prepared from most
Asian supermarkets.

Fish sauce

A thin, salty dark brown sauce with a
distinctive fishy smell, which is used
extensively in Thai and Vietnamese dishes.
It is made from small fish that have been
fermented in the sun. Fish sauce replaces
salt in many recipes.

Garam marsala

A blend of spices, usually consisting of
some combination of cinnamon, cumin,
pepper, cloves, cardamom, nutmeg and
mace. It can be bought already blended from
supermarkets, but it is best freshly made. It
is usually added towards the end of cooking.

Green Ginger Wine

An Australian made alcoholic sweet wine
infused with finely ground ginger.

Hoisin sauce

This sauce is a thick sweet Chinese
barbecue sauce made from a mixture of
salted black beans, onions and garlic.

Hokkien noodles

Also known as Fukkien, these are thick,
yellow and rubbery in texture. They are
made from wheat flour and are cooked and
lightly oiled before being packaged and
sold. The noodles need to be broken up
before cooking.

Rice noodles

These are fresh white noodles, they do not
require a lot of cooking.

23

SPECIAL INGREDIENTS

Kaffir lime leaves

These are dark green, shiny, double leaves
which have a very pungent perfume. They
are rather thick and must be sliced very
finely for use as a garnish, or added whole in
a curry.

Lemon grass

An aromatic fresh herb that is used in curry
pastes, stir-fries and soups. Trim the base,
remove the tough, outer layers and finely
slice, chop or pound the white interior. Whole
stems can be added to soups or curries. Dried
lemon grass needs to be soaked in water, but
the flavor of fresh is superior.

Lychees

Delicious fruit with a light texture and flavor,
peel away the rough skin, remove the seed
and use. They are also available in cans.

Rice wine vinegar

Milder than most western vinegars, it
usually has an acidity of less than 4%. It has
a mild, sweet, delicate flavor and is made
from rice.

Sambal oelek

This is a paste made from ground chili
peppers and salt. This can also be used as an
ingredient or an accompaniment.

Turmeric

This is best known in its powdered form
and is often used to color food. It has a
bitter flavor. It is occasionally available
fresh as a root, rather like ginger, which is
peeled and then grated and finely chopped.
Powdered turmeric is commonly available
in the supermarket.

Szechuan pepper corn

These are available from most Asian
supermarkets and have a slight anise taste.

Water chestnuts

Small white crisp bulbs with a brown skin.
Canned water chestnuts are peeled and
will keep for about 1 month, covered in the
refrigerator.

Tamarind

Tamarind is a large brown bean pod
containing a pulp with a fruity, tart flavor.
It is available as a dried shelled fruit, a
block of compressed pulp or as a purée or
concentrate.

Tofu

Tofu, or bean curd, is a high protein, low fat
food made from soy beans. It is available in
very firm or soft blocks and is either fresh or
vacuum-packed. It takes on the flavor of the
spices and sauces it is cooked with.

24

25

RECIPES

SOUPS

CHICKEN AND SWEET CORN SOUP

Makes 4-6 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1¼ cup (750g) cooked and shredded chicken
4 cups (1L) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced

METHOD

1. Set the wok temperature to ‘High

Sear’. Add the oil then garlic, corn, and
chicken meat into the wok and stir-fry
for 1 minute.

2. Add chicken stock and bring to a boil,

reduce the temperature to
Heat Setting 2.

3. Add egg whites and stir to break

them up.

4. Sprinkle with parsley and pepper.

Serve with sliced green onions.

THAI HOT AND SOUR SHRIMP SOUP
‘TOM YUM GOON’

Makes 4-6 servings

INGREDIENTS

2 Kaffir lime leaves, cut in ½
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups (2L) chicken stock
1 tomato, seeds removed and diced
16 medium shrimp, peeled and deveined
2 tablespoons (30ml) lime juice

METHOD

1. Set the wok temperature to ‘High Sear’.

Add the first 6 ingredients into the wok.
Once the soup begins to boil, reduce the
temperature to Heat Setting 2. Allow the
flavors to infuse for 5 minutes.

2. Add tomato and shrimp and return to

the boil, simmer for a further 5 minutes
or until the shrimp are just cooked.
Add lime juice and serve.

Serve with cilantro leaves.

27

SOUPS

CHINESE WON TON SOUP

Makes 6 servings

INGREDIENTS

1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1L) chicken stock
½lb (225g) fresh egg noodles
24 prepared won tons (available refrigerated or

frozen from the supermarket)
4 green onions, sliced

METHOD

1. Place mushrooms into boiling water for

10 minutes, then drain.

2. Set the wok temperature to ‘High Sear’.

Place ginger and stock into the wok and
bring to a boil, add noodles and won
tons, return to a boil.

3. Reduce the temperature to Heat Setting

2, simmer the soup for 7 minutes to cook
the won tons.

Serve with sliced green onions

FRENCH ONION SOUP

Makes 4-6 servings

INGREDIENTS

2 tablespoons butter
1 tablespoon (15ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
1 cup (250ml) red wine
1 teaspoon chopped fresh thyme
4½ cups (1.2L) beef stock
1 tablespoon brown sugar

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil, butter, then onions and garlic
to the wok. Stir-fry the onions until they
have a golden color.

2. Add flour and cook for 1 minute. Then

add wine and thyme and allow the liquid
to reduce by half.

3. Add beef stock and brown sugar,

bring the soup to a boil. Reduce the
temperature to Heat Setting 2; simmer
the soup for 30 minutes. Add salt and
pepper if desired before serving.

Serve with cheese croutons.

28

SOUPS

VEGETARIAN

MOROCCAN BUTTERNUT
SQUASH SOUP

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups (500g) Butternut squash, peeled

and diced
4 cups (1L) chicken stock
1¼ cup (310ml) sour cream
¼ cup fresh cilantro, finely chopped

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil to the wok. Sauté onions, garlic,
and ground spices for 2 minutes.

2. Add squash to coat with onion and spice

mix, then add the stock and bring the
mixture to a boil.

3. Reduce temperature to Heat Setting 2,

place the lid on and cook the soup for
20 minutes. Once the pumpkin is tender
when pierced with a fork, transfer the
mixture to a blender to puree.

4. Return mixture to the wok to

heat through, check the seasoning
before serving.

Serve with a dollop of sour cream
and cilantro.

NOTE

Use caution when blending hot
ingredients. Allow ingredients to cool
before placing into blending jug.

CRISPY TEMPURA VEGETABLES
WITH DIPPING SAUCE

Makes 4-6 servings

INGREDIENTS

2¼ lbs (1kg) selection of vegetables i.e.: broccoli
florets; eggplant, sliced; carrot, sliced; snow peas;
beans, ends trimmed; cauliflower, florets; zucchini,
sliced; green onions, cut into 2 inch (5cm) pieces

Dipping sauce

½ cup (125ml) light soy sauce
1 tablespoon (15ml) mirin
2 teaspoons (10ml) hot water

METHOD

1. To prepare dipping sauce place all

ingredients into a small bowl and stir, let
the sauce sit for 10 minutes before serving.

Batter

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon white sugar
½ teaspoon baking powder
1 egg yolk

1

⁄3 cup (75ml) ice water

Vegetable oil for shallow frying

METHOD

1. Sift flour, sugar salt, and baking powder

together.

2. In a medium bowl mix together egg yolk

and ice water, add the flour mixture. Do
not over mix; leave a few lumps of flour
in the batter, as it will help the batter to
become crispy.

3. Set the wok temperature to Heat Setting

8. Add 4 cups (1L) of vegetable oil and
heat for 4 minutes.

4. Dip small batches of vegetables into

batter mixture and then carefully place
into hot oil.

5. Shallow fry until golden brown then

remove onto paper towels. Continue
until all vegetables are cooked.

Serve with dipping sauce.

29

VEGETARIAN

SWEET POTATO, ZUCCHINI, BEAN
SHOOT AND TOFU STIR-FRY

Makes 4 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
1 medium sweet potato, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
4 oz (100g) bean sprouts
5 oz (150g) firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) dark soy sauce

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil then the sweet potato and cook
for 2 minutes. Add zucchini, garlic
and ginger. Continue to cook for a few
more minutes to release the aromatics.

2. Add remaining ingredients, continue to

cook for 2 minutes then serve.

Serve with grilled chicken or pork.

STIR FRIED CHINESE
GREEN VEGETABLES

Makes 4-6 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil
1 bunch Chinese green vegetables (bok choy or
Chinese broccoli) cut into 2 inch (5cm)

pieces washed
1 teaspoon garlic crushed
2 teaspoons (10ml) soy sauce
2 tablespoons (30ml) oyster sauce

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil then the remaining ingredients
apart from the oyster and soy sauce.

2. When vegetables have wilted, add oyster

and soy sauce, and cook for 1 minute.

Serve as an accompaniment.

30

CHICKEN

PLUM GLAZED CHICKEN WINGS

Makes 4-6 servings

INGREDIENTS

2¼ lbs (1kg) chicken wings or drumettes
½ cup (125ml) prepared plum sauce
1 tablespoon (15ml) honey
2 tablespoon (30ml) sweet Thai Chili sauce

(Sriracha)
2 tablespoons (30ml) dark soy sauce
1 tablespoon sesame seeds
1 cup (250ml) 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. Set the wok temperature to Heat

Settings 8. Add chicken wings and stir
for 5 minutes, add 1 cup of chicken stock
and place the lid onto the wok for
10 minutes to complete the cooking.

Serve with mixed salad leaves.

NOTE

Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.

CHILI CHICKEN WITH
SINGAPORE NOODLES

Makes 4-6 servings

INGREDIENTS

6 chicken thighs
1½ cups sweet chili sauce
1 tablespoon vegetable oil
½ cup (125ml) chicken stock
2 sticks celery, finely sliced
1 x 15oz (410g) can champignon mushrooms
1 x 12oz (350g) packet of fresh
Singapore noodles
3oz (100g) bean shoots

METHOD

1. Marinate chicken in the sweet chili

sauce for 2 hours or overnight.

2. Set the wok temperature to ‘High Sear’.

Add oil and sear the chicken thighs on
each side.

3. Remove chicken thighs and slice them.

4. Add chicken stock, celery, and

mushrooms and bring to the boil, add
the noodles and cook for 2-3 minutes to
heat through.

5. Add chicken and bean shoots, heat the

chicken through and serve.

Serve with fresh, warm bread.

31

CHICKEN

LEMON CHICKEN

Makes 4-6 servings

INGREDIENTS

2 ¼lb (1 kg) chicken breast fillets, sliced into
strips

2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch, divided
1 cup (250ml) peanut oil
1 cup (250ml) fresh lemon juice
¼ cup (55g) white sugar
2 tablespoons (30ml) water

METHOD

1. Toss chicken strips into the egg

white, ginger, garlic and 1 tablespoon
cornstarch, and mix well. Refrigerate for
1 hour.

2. Set the wok temperature to ‘High Sear’

and add the oil. Add chicken strips one
at a time. Cook in small batches until
golden, then remove.

3. Add lemon juice and sugar to the wok

and bring the mix to a boil. Then whisk
in 1 tablespoon (20ml) cornstarch mixed
with water. Reduce the wok temperature
to Heat Setting 8 after the cornstarch
has been added.

4. Return chicken to the wok and stir to

coat in the lemon sauce.

Serve with fried or boiled rice.

CHICKEN AND TOMATO RISOTTO

Makes 4-6 servings

INGREDIENTS

2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1½ cups (315g) Arborio rice
5 cups (1¼ L) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
½ cup (125g) freshly grated
Parmesan cheese
Freshly ground black pepper

METHOD

1. Set the wok temperature to ‘High Sear’,

add the butter and oil.

2. Stir-fry onion and garlic until softened.

Add rice and stir into the butter and oil
mixture until all grains are covered.

3. Mix in stock. Bring to a boil, continually

stirring.

4. Reduce the wok temperature to Heat

Setting 6. Place lid on until the stock
has been absorbed. Stir occasionally.
Some additional stock or water may be
required, depending on rice types.

NOTE

Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.

32

CHICKEN

CHICKEN, SPINACH AND PINE
NUT RISOTTO

Makes 4-6 servings

INGREDIENTS

2 tablespoons pine nuts
2 tablespoons (30ml) olive oil
2 tablespoons butter
1 bunch of spinach leaves
2 cups (450g) Arborio rice (risotto rice)
2 cloves garlic, crushed
6 cups (1½ L) chicken stock
2 ¼lb (500g) roasted chicken, shredded

(approximately 1 small roasted chicken)

METHOD

1. Set the wok temperature to ‘High Sear’,

add pine nuts and toast until golden in
color, then remove.

2. Add oil and butter. Lightly sauté spinach

then remove.

3. Add rice, stir until all rice is coated in

the oil. Add garlic and chicken stock.
Bring risotto to a boil.

4. Reduce wok temperature to Heat

Setting 6. Place lid on until the stock
has been absorbed. Stir occasionally.
Some additional stock or water may be
required, depending on rice types.

5. Stir in chicken and toasted pine nuts,

heat through and serve.

Serve with freshly grated Parmesan cheese.

NASI GORING
(INDONESIAN FRIED RICE)

Makes 4 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
½ teaspoon dried chili flakes
3 x 60g eggs, beaten
½ cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, deveined and diced
3 ½ cups (735g) cooked and cooled jasmine rice
½ cup (125ml) water
4 tablespoons chopped green shallots
Soy sauce

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil, garlic, ginger and chili flakes
and cook for 2 minutes. Add mixed egg
and stir to cook through.

2. Add chicken and shrimp and stir into egg

mixture. Add rice and water, and cook
until the rice is hot and glowing.

3. Add green onions and soy sauce to taste.

Cook for 1 minute before serving.

Serve as an accompaniment or as an entree.

33

CHICKEN

THAI GREEN CHICKEN CURRY

Makes 6 servings

INGREDIENTS

1 tablespoon (15ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 ½ tablespoons Thai green curry paste
1 ¾lb (800g) chicken thighs diced
1 cup (250ml) chicken stock
2 (400ml) cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes

1

⁄3 cup coriander leaves

METHOD

1. Set the wok temperature to ‘High Sear’

and add the oil. Cook the onion until it
is translucent.

2. Add garlic, ginger and curry paste, cook

until, the oil separates from the curry
paste.

3. Add chicken and toss in the paste mix,

add stock and half the coconut cream.
Bring curry to the boil then reduce the
wok temperature to Heat Setting 4.

4. Cook curry with the lid on for

20 minutes, or until the chicken is
cooked, add remaining ingredients and
cook for 5 minutes.

Serve with steamed jasmine rice.

CHICKEN WITH PLUM SAUCE AND
BOK CHOY

Makes 4 servings

INGREDIENTS

2¼lbs (1kg)) boneless chicken thighs, cut
into strips

2 tablespoons (30ml) dry sherry
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) vegetable oil
1 medium Spanish onion, diced
½ cup (125ml) plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts

METHOD

1. Place chicken into a bowl and mix with

the sherry and soy.

2. Set the wok temperature to ‘High Sear’.

Heat oil and add onion and stir-fry for
2 minutes. Add chicken and plum
sauce and cook for 2 minutes. Reduce
the wok temperature to Heat Setting 6
and simmer the chicken for 10 minutes.

3. Add bok choy and water chestnuts,

increase the wok temperature to Heat
Setting 14, stir-fry until the bok choy
has wilted.

Serve with steamed egg noodles.

34

BEEF

THAI BEEF AND SPINACH STIR-FRY

Makes 4 servings

INGREDIENTS

¾ cup (180ml) peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red bell peppers, cut in strips
1¾lbs (750g) lean beef strips
5 oz (150g) baby spinach
4 tablespoons mint leaves
½ cup (60g) roasted cashews
1 tablespoon (15ml) lime juice
2 teaspoons (10ml) fish sauce
2 tablespoons (30ml) sweet Thai chili sauce
1 teaspoon (15ml) lemon grass, thinly sliced

METHOD

1. Set the wok temperature to ‘High Sear’.

Add 1 tablespoon (20ml) oil and stir-fry
garlic, ginger and onions. Cook for
2 minutes. Then add bell peppers. Cook
for 2 minutes more and then remove.

2. Add remaining oil (1 tablespoon; 20ml)

and stir-fry beef in small batches for
1 - 2 minutes.

3. Remove when cooked and allow wok to

reheat before stir-frying next batch.

4. Return all the ingredients to wok.

5. Reduce the wok temperature to Heat

Setting 8, and cook until spinach
has softened.

Serve with coconut rice.

TERIYAKI BEEF

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
1¾lb (750g) beef strips
¼ cup (60ml) soy sauce
2 tablespoons (30ml) mirin
2 teaspoons (2 teaspoons; 10ml) sake
2 teaspoons granulated sugar (superfine

if available)
1 carrot, finely sliced
1 zucchini, cut into batons
5 oz (150g) spinach leaves

METHOD

1. Place beef strips into a bowl, add soy,

mirin, sake and sugar and marinate for
4 hours.

2. Set the wok temperature to ‘High Sear’

and heat the peanut oil. Quickly sear
of the beef strips to seal in the juices and
remove. Complete the process with all
the strips.

3. Add carrot and zucchini, cook for

2 minutes, add beef back and then
spinach. Stir-fry until the spinach
has wilted.

Serve with steamed new potatoes.

1

⁄3

NOTE

Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.

35

LAMB

MONGOLIAN LAMB

Makes 4-6 servings

INGREDIENTS

1¾lbs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
½ teaspoon (½ teaspoon; 2ml) salt
1 teaspoon sugar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
½ bunch green onions, cut into ¾ inch (2cm)

piece
1 red pepper, sliced

METHOD

1. Place lamb into a bowl and mix with

light soy sauce and 1 tablespoon (15ml)
rice wine. Allow to marinate for 30
minutes.

2. While meat is marinating place salt,

sugar, regular soy sauce, 1 tablespoon
(15ml) rice wine, and sesame oil into
a screw-top jar and shake to make the
sauce.

3. Set the wok temperature to ‘High Sear’

and add peanut oil. When the oil is
heated, add vegetables and stir-fry for
2 minutes, then remove. Add meat to
the wok and cook for 2 minutes. Then
add sauce, bring mixture to a boil and
return the vegetables to heat through.

Serve with steamed rice.

MOROCCAN LAMB TAGINE

Makes 6-8 servings

INGREDIENTS

3 tablespoons (45ml) peanut oil
2 brown onions, diced
1 lb (450g) small diced lamb (½ in; 1.5cm)
1½ teaspoons cumin
1½ teaspoons ground black pepper
1½ teaspoons ground coriander
1½ teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
16 oz (450g) chickpeas
2 x 16 oz (450g) diced tomatoes
2 stalks celery, diced
½ cup (125g) red lentils
5 oz (150g) tomato paste
1 teaspoon minced garlic
5 cups (1¼ L) water

METHOD

1. Set the wok temperature to ‘High Sear’.

Add 2tsp oil and stir-fry the onion until
soft. Add meat and sear to seal in the
juices. Remove from wok and reserve.

2. Place all ground spices and extra oil

into the wok and cook for 2 minutes to
release the flavors of the spices.

3. Add remaining ingredients and reserved

lamb and return the mixture to a boil.
Reduce the wok temperature to Heat
Setting 4. Place the lid on and cook for
1 hour.

Serve with steamed couscous.

36

PORK

SPICY PORK AND CHILI SALAD

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
¾lb (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil, nuts and curry paste and cook
for a few minutes.

2. Add ground pork and stir to brown. Add

brown sugar and fish sauce, stir-fry until
the liquid has evaporated.

3. Arrange lettuce on serving plates and

top with tomato then the pork mixture.

SANG CHOY BOW
(CHINESE LETTUCE ROLLS)

Makes 4-6 servings

INGREDIENTS

2 cups (500g) ground pork
1 egg yolk
4 oz (120g) bamboo shoots, finely sliced
2 oz (60g) water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are

unavailable dried and reconstituted in water
are suitable)

2 green onions, finely sliced
2 tablespoons (30ml) vegetable oil

Sauce

1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 teaspoon (5ml) sesame oil
1 head Iceberg lettuce

METHOD

1. Combine ground pork, egg yolk

and vegetables.

2. Set the wok temperature to ‘High

Sear’. Add oil, then pork and vegetable
mixture and stir-fry until the pork is
cooked.

3. Add sauce ingredients and cook for one

more minute.

4. Place mixture into prepared lettuce cups

and serve.

37

PORK SEAFOOD

SZECHUAN PORK WITH THAI RICE
STICK NOODLES

Makes 4-6 servings

INGREDIENTS

¼lb (110g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chili paste
½ teaspoon garlic
1 teaspoon sugar
½ cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
½ lb (250g) pork fillet sliced in

rounds
2 green shallots, sliced
1 teaspoon grated ginger
½ cup sliced water chestnuts
1 punnet baby corn sliced in half

METHOD

1. Place the noodles into a bowl of boiling

water, to soften for 5 minutes. Drain
noodles and cut to approximately 2 inch
(5cm) lengths, using kitchen scissors.

2. Combine next 6 ingredients in a small

bowl.

3. Set the wok temperature to ‘High Sear’.

Add oil and stir-fry the pork for 3 - 4
minutes.

4. Add green shallots, ginger, and water

chestnuts, cook for a further 30 seconds.

5. Add soy mixture and drained noodles,

reduce the wok temperature to Heat
Setting 8, cook until the liquid has
almost absorbed but still moist.

6. Taste and adjust the seasoning.

Serve with steamed Chinese green
vegetables.

1

⁄3 inch (1cm)

THAI FISH CAKES

Makes 4 servings

INGREDIENTS

1lb (450g) boneless white fish fillets (cod or
halibut is preferable)

½ bunch coriander
2 x 60g eggs
¼ cup well cooked rice
1 tablespoon red curry paste
1 teaspoon (5ml) fish sauce
1 tablespoon (15ml) sweet Thai chili sauce

(Sriracha)
1 - 2 limes

METHOD

1. Dice fish and finely chop coriander.

2. Place all ingredients into a blender

or food processor; blend using pulse
button, until the mixture is pureed.

3. To shape the fish cakes can be a little

difficult; to make it easier place a little
oil onto the palm of your hands before
molding. Shape the fish cakes onto a flat
round shape 1–1¼ inch (3-4cm) wide and
place onto a greased tray.

4. Set the wok temperature to Heat Setting

8. Add 4 cups (1L) of vegetable oil and
heat for 4 minutes.

5. Place 6-8 fishcakes into oil and shallow

fry until golden brown in color, repeat
with the remaining fish cakes.

Serve with sweet chili sauce and lime wedges.

NOTE

Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.

38

SEAFOOD

THAI SHRIMP AND MANGO SALAD

Makes 4 servings

INGREDIENTS

2 ¼ lbs (1kg) medium prawns, peeled
and deveined

3 tablespoons (45ml) light olive oil
3 cloves garlic, crushed
1 small red chili (Thai), chopped
1 tablespoon chopped coriander
2 mangoes peeled and chopped (frozen mango

can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in 1⁄3 inch (1cm) pieces
½ punnet cherry tomatoes, cut in half
½ cup cashew nuts

Dressing

2 tablespoons (30ml) lime juice
½ cup (125ml) sweet chili sauce
2 teaspoons (10ml) fish sauce

METHOD

1. Marinate prawns with garlic, chili and

coriander for 20 minutes.

2. Combine all dressing ingredients in a

screw-top jar and shake to combine.

3. Place lettuce, green onions, tomatoes,

and cashew nuts into a mixing bowl.

4. Set the wok temperature to ‘High Sear’.

Add prawns and cook for 3-5 minutes
until cooked, then remove.

5. Add to the lettuce leaves and pour over

the dressing, mix the salad before serving.

Serve with green onions.

MUSSELS IN TOMATO AND
GARLIC SAUCE

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) olive oil
2 Spanish onions, finely diced
3 cloves garlic, minced
1 cup (250ml) white wine
2 ¼ cups (600ml)) tomato pasta sauce
2 ¼ lbs (1kg) fresh mussels, bearded

and scrubbed
4 tablespoons basil leaves, torn
Black pepper, freshly ground

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil, onions and garlic and stir-fry
until the onion is soft.

2. Add wine and reduce the liquid

by half.

3. Add tomato sauce and bring mixture to

the boil.

4. Add mussels then reduce the wok

temperature to Heat Setting 8, place
lid on and cook until the mussels have
opened. Add basil and pepper.

Serve with crusty bread and extra virgin
olive oil.

39

SEAFOOD

SALT AND PEPPER CALAMARI

Makes 4-6 servings

INGREDIENTS

2¼ lbs (1kg) Calamari
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1L) sunflower oil for shallow frying
3 limes, quartered

METHOD

1. Cut Calamari open, clean and

remove innards.

2. Cut shallow diagonal slashes in

criss-cross pattern on the inside.

3. Cut into 2 inch x 3⁄4 inch (6cm x 2cm)

pieces.

4. Combine remaining ingredients in bowl.

5. Toss prepared Calamari in the flour

mixture.

6. Set the wok temperature to Heat Setting

8. Add 4 cups (1L) of vegetable oil and
heat for 4 minutes, then shallow fry
squid in 3 batches.

7. Remove and drain on paper towels.

Serve with lime wedges and Cilantro leaves.

NOTE

Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.

GINGER AND CILANTRO CALAMARI
WITH RICE NOODLES

Makes 4 servings

INGREDIENTS

2 ¼ lbs (1 kg) Calamari hoods
1 tablespoons of pureed ginger
½ bunch of coriander, well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
½ tablespoon (7.5ml) sesame oil
1 red bell pepper cut into triangles
1 punnet of baby corn cut in half
1 packet (225g) of fresh rice noodles (sliced into

1

⁄3 inch (1cm) strips if not already sliced)

½ bunch Thai basil leaves

METHOD

1. Cut calamari hoods open, clean and

remove quill from calamari hood.

2. Cut shallow diagonal slashes in

criss-cross pattern on the inside of the
calamari, then cut into small triangles.

3. Place ginger, coriander and 1 Tbs peanut

oil into a blender or food processor,
blend to form a paste.

4. Marinate calamari with paste and add

fish sauce. This mixture can be used
immediately or left to marinate for
24 hrs.

5. Set the wok temperature to ‘High Sear’.

Add remaining oil and calamari. Cook
for 2 minutes, then add remaining
ingredients and cook until the noodles
have heated through.

6. Add sesame oil and basil leaves into the

stir-fry before serving.

Serve with steamed jasmine rice.

40

SEAFOOD

STIR-FRY SHRIMP WITH SNOW
PEAS AND OYSTER SAUCE

Makes 4 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil
1 medium carrot peeled, finely sliced
¼lb (150g) snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium prawns, peeled and deveined
2 tablespoons (30ml) oyster sauce
1 cup green onions cut into 1 inch (3cm) pieces

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil and stir-fry carrots and snow
peas. Cook for 3 minutes and then
remove.

2. Add garlic and ginger to wok and cook

for a minute before adding prawns.
Cook the prawns until they are heated
through.

3. Return vegetables to the wok, add oyster

sauce and green onions, cook until
prawns are coated in sauce.

Serve with boiled rice.

SAUTÉED SHRIMPS

Makes 4-6 servings

INGREDIENTS

32 medium prawns, peeled and deveined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chili, seeds removed, finely sliced
2 tablespoons (30ml) light olive oil
1 small brown onion, diced
1 cup (125ml) crunchy peanut butter
½ cup (125ml) coconut cream
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) lemon juice

METHOD

1. Mix prawns with the ground spices,

garlic, and chili.

2. Set the wok temperature to ‘High Sear’.

Add oil, then prawns and cook for
2 minutes. Remove.

3. Add onion and stir-fry until soft. Add

peanut butter, coconut cream and soy
sauce, bring to a boil then add prawns
and lemon juice. Continue to cook until
prawns have heated through.

Serve with steamed jasmine rice.

41

SEAFOOD

STIR-FRIED SEAFOOD WITH
RICE NOODLES

Makes 4-6 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
½lb (225g) fresh rice noodles, sliced
½lb (250g) can baby corn

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil then garlic and ginger, cook
for 2 minutes or until the ginger is
fragrant.

2. Add seafood and stir for a few minutes

to infuse the flavors, add soy and stock
then bring the mixture to boil.

3. Add noodles, corn, and stir to heat

through.

Serve with sliced green shallots.

SINGAPORE HOKKIEN NOODLES

Makes 4 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil
1 teaspoon crushed garlic
½ teaspoon dried chili pepper
2 x 60g eggs, lightly beaten
1 tablespoon curry powder
¼lb (100g) BBQ pork, finely sliced
½lb (225g) prawns, peeled and sliced

in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
1 lb (450g) Hokkien noodles

Sauce

½ cup (125ml) chicken stock
1 tablespoon (15ml) sweet soy sauce
1 teaspoons (15ml) light soy sauce

METHOD

1. Set the wok temperature to ‘High Sear’.

Add oil then garlic and chili. Stir-fry for
1 minute, add eggs, and continue to stir
until the eggs is cooked.

2. Add curry powder, prawns, pork,

capsicum, and carrot. Continue to cook
for 2 minutes then add noodles and
sauce, stir until noodles are heated
through.

Serve with toasted sesame seeds.

42

SEAFOOD

INDIAN EGGPLANT CURRY

Makes 6 servings

INGREDIENTS

12 small eggplants (Japanese), diced
2 tablespoons Madras curry powder
1 teaspoons sea salt
2 tablespoons (30ml) peanut oil
1 small onion, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
1 tablespoon (15ml) fish sauce
2 tomatoes, diced
¾ cup (180ml) yogurt

METHOD

1. Mix eggplants with half the curry

powder and sea salt. Let sit for
20 minutes in a colander.

2. Set the wok temperature to ‘High Sear’.

Add oil, onion, curry powder, garlic and
ginger and cook for 2 minutes. Add the
drained eggplant and stir-fry until well
browned.

3. Add fish sauce and tomatoes, reduce the

wok temperature to Heat Setting 6.
Cook until eggplant is tender. Mix in
yogurt, but do not let the curry boil.
(The yogurt will separate).

Serve with steamed basmati rice.

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