Moneybags Prep 20 mins • Cook 20 mins • Makes 30
MONEYBAGS
Prep 20 mins • Cook 20 mins • Makes 30
1 tbsp peanut oil •2 green onions, finely sliced •2 garlic cloves, crushed •250 g pork mince •1 chilli padi, seeds removed, finely chopped •2 tsps soy sauce •1 tsp finely grated ginger •1 tsp sesame oil •250 g packet wonton wrappers •1 egg, whisked •Vegetable oil, for deep frying DIPPING SAUCE •1/3 cup sweet chilli sauce•1 lime, juiced
TIP: To finish each cooked wonton, tie a blanched strip of green onion around the top to resemble a sack of money.
1 In a large frying pan, heat oil on medium. Saute onion and garlic 1- 2 mins until softened. Add mince and brown 4-5 mins. Stir in chilli, soy sauce, ginger and sesame oil. Cool.
2 Place wonton wrappers on a clean work surface. Place heaped teaspoon of mixture on centre of each. Brush edges with egg. Gather corners, pinching together to make a moneybag shape.
3 In a deep frying pan or wok, heat oil until a small piece of bread sizzles when added. Deep-fry wontons in three batches, 2- 3 mins each, until golden and crisp. Drain on paper towel.
4 DIPPING SAUCE In a small bowl, combine sweet chilli and lime juice. Serve moneybags with sauce for dipping.
SALMON CROQUETTES
Prep 30 mins (plus chilling) • Cook 20 mins • Makes 16
60 g butter, chopped •1 small onion, finely chopped •1 cup plain flour •¾ cup milk •300 g hot smoked salmon, flaked •2 tbsps finely chopped dill, plus whole sprigs to serve •1 lemon, finely grated zest, 2 tbsps juice, wedges, to serve •2 eggs, whisked •1½ cups panko breadcrumbs •Oil, for deep frying •Aioli, to serve
TIP: Try double coating croquettes by dipping into egg and crumbs again.
1 In a medium saucepan, melt butter on high. Saute onion 1 min until tender. Stir in half flour and cook 1 min. Remove from heat. Gradually add milk, whisking until well combined. Return to heat and cook, whisking, until mixture boils and thickens. Simmer 1 min. Cool. Cover sauce surface with plastic wrap and chill 20 mins.
2 Mix salmon, dill, zest and juice into sauce and season to taste. Cover and chill 1 hour, until firm.
3 Form 2 tbsps mixture into fat oval shapes. Dust in remaining flour, shaking off excess. Dip into egg, then coat in crumbs (see tip). Chill 30 mins.
4 In a deep saucepan, heat oil on medium until a few crumbs sizzle when added. Deep-fry croquettes in four batches, 3-4 mins, turning until golden and cooked through. Drain on paper towel. Sprinkle with dill and serve with lemon wedges and aioli.
DEEP-FRIED SPICED CAULIFLOWER
Prep 10 mins • Cook 10 mins • Serves 4
1½ cups plain flour, plus ½ cup extra •½ cup cornflour •1 tbsp curry powder •1 pinch bicarbonate of soda •2 cups cold soda water •1 egg, lightly beaten •Vegetable oil, for deep frying •1 medium cauliflower, cut into medium florets •1 cup Greek-style yoghurt •¼ cup finely chopped mint leaves, plus extra, whole •4 naan breads •Lime wedges, to serve
TIP: To help make batter stick, dust cauliflower with a little plain flour, shaking off excess before dipping.
1 Sift flours, curry powder and soda into a medium bowl. Make a well in centre. Using a round-end knife or chopsticks, mix in combined soda water and egg until just combined but still quite lumpy. Place bowl in a larger bowl filled with iced water.
2 In a large heavy-based saucepan, heat oil on high until a cube of bread sizzles when added.
3 Dip cauliflower in batter. Deep-fry in four batches, 2-3 mins each, until golden. Drain on paper towel.
4 In a bowl, combine yoghurt and mint. Season to taste. Serve cauliflower with torn naan, yoghurt, mint leaves and lime.
CURRY PUFFS
Prep 20 mins • Cook 25 mins • Makes 36
1 tbsp vegetable oil •2 garlic cloves, crushed •1 tsp finely chopped fresh ginger •1 medium desiree potato, peeled, finely chopped •1 onion, finely chopped •2 tbsps curry powder •½ tsp ground coriander •150 g beef mince •1 cup frozen mixed vegetables •¼ cup chopped coriander •2 tsps fish sauce •4 sheets puff pastry, thawed •Vegetable oil, for deep frying •Vietnamese dipping sauce, to serve
TIP: After Step 3, arrange on a lined oven tray and freeze for later use. Deep-fry from frozen.
1 In a frying pan, heat oil on high. Saute garlic and ginger 1 min. Add potato, onion, curry powder and ground coriander. Cook 2-3 mins until onion is tender.
2 A dd mince and brown 5 mins, breaking up lumps. Mix vegetables through and cook 2 mins. Stir in coriander and fish sauce. Cool completely.
3 Using an 8-cm cutter, cut nine circles from each sheet of pastry. Place a heaped teaspoon of beef mixture on centre of each. Brush wedge with a little water. Fold pastry over to form a semi-circle, pinching edges together to seal.
4 In a deep frying pan or wok, heat oil on high until a small piece of bread sizzles when added.
5 Deep-fry curry puffs in six batches, 2-3 mins each, until crisp and golden. Drain on paper towel. Serve with dipping sauce.
