Breville BEW800XL User Manual
the Hot Wok Pro
Instruction Booklet - Livret d'instructions
™
BEW800XL
BEW800XL_IB_B12.indd 2 13/09/12 1:24 PM
CONGRATULATIONS
on the purchase of your Breville product
Register online for product support
and exclusive offers.
USA Consumers: www.brevilleusa.com
Canadian Consumers: www.breville.ca
*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.
BEW800XL_IB_B12.indd 2 13/09/12 1:24 PM
*
CONTENTS
4 Breville recommends safety first
7 Know your Breville product
10 Operating your Breville product
12 Care & cleaning
15 Cooking techniques
19 Special ingredients
22 Recipes
36 French
3
BEW800XL_IB_B12.indd 3 13/09/12 1:24 PM
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville 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
When using electrical appliances, basic
safety precautions should always be
followed including the following:
• Carefully read all instructions before
operating the appliance for the first time
and save for future reference.
• Remove and safely discard any
packaging materials and promotional
labels before using the appliance for the
first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• To protect against electrical shock, do not
immerse the power cord, power plug or
motor base in water or any other liquid.
• Do not place the appliance near the edge
of a bench or table during operation.
Ensure the surface is level, clean and
free of water.
• Keep the appliance clear of walls,
curtains and other heat or steam
sensitive materials.
• Do not place the appliance on or near
a hot gas or electric burner, or where it
could touch any other source of heat.
• Provide adequate space above and
on all sides for air circulation around
the appliance.
• Do not place the appliance on any
surface that may be affected by heat.
The use of a heat resistant matt is
recommended on these surfaces.
• Do not use on a sink drain board.
• Always use the appliance on a dry,
level surface.
• Do not place anything on top of the
appliance when the lid is closed, when in
use and when stored.
• Unwind the power cord fully before use.
• Always attach plug to appliance first,
then plug cord in the wall outlet. To
disconnect, turn any control to ‘OFF’,
then remove plug from wall outlet.
• Do not allow the power cord to hang
over the edge of a table or counter, touch
hot surfaces or become knotted.
• Do not touch hot surfaces. Use the
handle to lift and open the top lid.
• Extreme caution must be used when
moving the appliance containing hot oil
or other hot liquids.
• Do not use for deep frying.
• Allow appliance to cool before putting
on or taking off any parts or cleaning.
• Always remove the plug from the power
outlet and allow to cool if the appliance
is not in use, before attempting to
move the appliance, before cleaning,
disassembling, assembling and when
storing the appliance.
• Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
the appliance.
• Strictly follow the care and cleaning
instructions described in this book.
4
BEW800XL_IB_B12.indd 4 13/09/12 1:24 PM
BREVILLE RECOMMENDS SAFETY FIRST
• This appliance is for household use only.
Do not use the appliance for anything
other than its intended purpose as
described in this book. Do not use
outdoors. Do not use in moving vehicles
or boats.
• The use of attachments not sold or
recommended by Breville may cause fire,
electric shock or injury.
• Do not leave the appliance unattended
when in use.
• This appliance is not intended for use
by young children or infirm persons
without supervision. Young children
should be supervised to ensure that they
do not play with the appliance.
• It is recommended to regularly inspect
the appliance. Do not use the appliance
if the power cord, power plug, or
appliance becomes damaged in anyway.
Immediately cease use and call Breville
Consumer Service for examination,
repair or adjustment.
• For any maintenance other than
cleaning, visit www.Breville.com or call
Breville Consumer Service.
• This appliance is equipped with a
power cord having a grounding wire
with a grounding plug. The appliance
must be grounded using a 3-hole
properly grounded outlet. In the event
of an electrical short circuit, grounding
reduces the risk of electrical shock.
• If the appliance is of the grounded
type, the extension cord should be a
grounding 3-wire cord.
• If the power outlet is a standard
2-prong wall outlet, it is your personal
responsibility and obligation to have
it replaced with a properly grounded
3-prong wall outlet.
• Do not, under any circumstances, cut or
remove the third (ground) prong from
the power cord or use an adapter.
• Consult a qualified electrician if
the grounding instructions are not
completely understood, or if doubt
exists as to whether the appliance is
properly grounded.
5
5
BEW800XL_IB_B12.indd 5 13/09/12 1:24 PM
BREVILLE RECOMMENDS SAFETY FIRST
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
SHORT CORD INSTRUCTIONS
Your Breville appliance is fitted with a short
power supply cord as a safety precaution to
prevent personal injury or property damage
resulting from pulling, tripping or becoming
entangled with a longer cord. Do not allow
children to use or be near this appliance
without close adult supervision. Longer
detachable power supply cords or extension
cords are not recommended but may be
used if care is exercised. If an extension cord
is used, (1) the marked electrical rating of
the cord set or extension cord should be at
least as great as the electrical rating of the
appliance, (2) the cord should be arranged
so that it will not drape over the countertop
or tabletop where it can be pulled on by
children or tripped over unintentionally
and (3) the extension cord must include a
3-prong grounding plug.
WARNING
To prevent burns or personal injury,
always use protective hot pads or oven
mitts when touching or handling the
wok. Appliance surfaces are hot during
and after use.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
6
BEW800XL_IB_B12.indd 6 13/09/12 1:24 PM
KNOW
your Breville product
BEW800XL_IB_B12.indd 7 13/09/12 1:24 PM
KNOW YOUR BREVILLE PRODUCT
ABC
D
E
G
F
A. Cook'n'Look Lid
Tempered glass lid with steam vent.
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
15" diameter, 8qt capacity. Ideal for
stir fries, steaming, braising and
shallow frying.
8
BEW800XL_IB_B12.indd 8 13/09/12 1:24 PM
D. Wok Base
The Wok Bowl can be removed from the
base for easy cleaning by wiping it down.
E. Wok Base Release
F. 1800W Heating Element
The unique element quickly distributes
heat up the walls of the Wok Bowl.
G. Temperature Control Probe
15 precision heat settings up to a searing
425°F (218°C) emulating authentic
Asian-style gas cooking.
KNOW YOUR BREVILLE PRODUCT
REMOVABLE TEMPERATURE
CONTROL PROBE
The temperature probe has 14 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.
Medium Heat
Maximum Heat
High Sear
9
BEW800XL_IB_B12.indd 9 13/09/12 1:24 PM
OPERATING
your Breville product
BEW800XL_IB_B12.indd 10 13/09/12 1:24 PM
OPERATING YOUR BREVILLE PRODUCT
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 cord and/or
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 14).
2. Insert the temperature control probe
into the probes socket at the side of the
wok. Plug into a 110/120V power outlet.
Always insert the temperature control
Probe into the appliance first, then plug
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.
Do not leave plastic cooking utensils
in contact with the wok while 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 from power
outlet. Leave the temperature control
probe connected to the wok until it has
cooled down.
NOTE
Do not immerse the cord, plug or
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 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.
11
BEW800XL_IB_B12.indd 11 13/09/12 1:24 PM
CARE & CLEANING
for your Breville product
BEW800XL_IB_B12.indd 12 13/09/12 1:24 PM
CARE & CLEANING
TEMPERATURE CONTROL PROBE
• If cleaning is necessary, wipe the
temperature control probe with a
slightly damp cloth.
NOTE
Do not immerse the cord, plug or
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, contact Breville Consumer
Service.
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 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
BEW800XL_IB_B12.indd 13 13/09/12 1:24 PM
CARE & CLEANING
TO REMOVE THE BASE
FOR CLEANING
1. Move push-lever removable base button
to the ‘unlock’ position.
2. Lift wok bowl from the wok base, lifting
over the heat controller socket.
3. The wok base may be washed in hot,
soapy water, dry thoroughly. The wok
bowl is dishwasher safe.
The appliance should never be operated
without the wok bowl and base fully
assembled and locked into place.
4. To relock base to wok, move
push-lever removable base button to
the ‘lock’ position.
GLASS LID
Wash 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 the lid
to break.
WARNING
The glass lid has been specially
treated to make it stronger, more
durable and safer than ordinary
glass. However it is not unbreakable.
If dropped or struck extremely hard,
it may break or weaken, and could at
a later time, shatter into many small
pieces without apparent cause.
NOTE
Before inserting temperature control
probe into the wok socket ensure the
interior of the socket is fully dry. To
do this, shake out excess water then
wipe the interior of the socket with a
dry cloth.
14
BEW800XL_IB_B12.indd 14 13/09/12 1:24 PM
COOKING TECHNIQUES
for your Breville product
BEW800XL_IB_B12.indd 15 13/09/12 1:24 PM
PAge heAder.....
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.
16
BEW800XL_IB_B12.indd 16 13/09/12 1:24 PM
PAge heAder.....
COOKING TECHNIQUES
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
• 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.
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.
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 during 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.
17
BEW800XL_IB_B12.indd 17 13/09/12 1:24 PM
PAge heAder.....
COOKING TECHNIQUES
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.
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.
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
18
BEW800XL_IB_B12.indd 18 13/09/12 1:24 PM
SPECIAL INGREDIENTS
for your Breville product
BEW800XL_IB_B12.indd 19 13/09/12 1:24 PM
PAge heAder.....
SPECIAL INGREDIENTS
A LITTLE PLANNING AHEAD
MAKES STIR-FRYING EASIER.
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.
Hoisin sauce
This sauce is a thick sweet Chinese
barbecue sauce made from a mixture of
salted black beans, onions and garlic.
Hoikkien 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.
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.
20
BEW800XL_IB_B12.indd 20 13/09/12 1:24 PM
PAge heAder.....
SPECIAL INGREDIENTS
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.
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.
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. Made from the fermentation of
rice starch which is converted into sugars.
Used widely in Chinese and Asian cookery.
Substitute it with dry sherry.
Chinese rice wine or Shaoxing wine is
a sweet amber colored wine made from
fermenting glutinous rice. Widely used
in cooking, in marinades and sauces.
Substitute with dry sherry.
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.
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.
21
BEW800XL_IB_B12.indd 21 13/09/12 1:24 PM
RECIPES
BEW800XL_IB_B12.indd 22 13/09/12 1:24 PM
RECIPES
CHICKEN AND SWEET CORN SOUP
Makes 4-6 servings
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, crushed
2 cups creamed corn
1¼ cup cooked and shredded chicken
4 cups 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 the chicken stock and bring to a
boil, reduce the temperature to heat
setting 2.
3. Add the 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 chicken stock
1 tomato, seeds removed and diced
16 medium green shrimps, peeled and deveined
2 tablespoons 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 the tomato and shrimp and return
to the boil, simmer for a further 5
minutes or until the shrimp are just
cooked. Add the lime juice and serve.
Serve with cilantro leaves.
23
BEW800XL_IB_B12.indd 23 13/09/12 1:24 PM
Loading...