The_Australian_Women_Weekly_Food_Issue_24_2017

GRILLEDPORKSKEWERS

WITH DIPPING SAUCE

PREP + COOK TIME 40 MINUTES

(+ REFRIGERATION) SERVES 6

500g pork neck (scotch)

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons white vinegar

2 sprigs fresh thai basil, bruised

12 wooden skewers, soaked

1 tablespoon vegetable oil

lime cheeks and thinly sliced fresh

red chilli, to serve

TOASTEDRICEDIPPING SAUCE

1 tablespoon jasmine rice

1 shallot, finely chopped

¼ cup fresh coriander leaves, chopped

1 teaspoon finely grated fresh ginger

⅓ cup (80ml) fish sauce

¼ cup (60ml) lime juice

1½ tablespoons brown sugar

1 teaspoon driedchilli flakes

1 Cut pork lengthways into thin

slices. If slices are wide (this will

depend on the shape of the meat),

cut in half again lengthways to

make long strips of meat.

2 Combine pork, sugar, sauce, vinegar

and basil in a medium bowl. Cover;

refrigerate for 2 hours or overnight.

3 Make toasted rice dipping sauce.

4 Thread pork onto 12 skewers and

brush with oil.

5 Cook skewers on a heated, oiled

grill plate (or grill or barbecue) over

high heat for 4 minutes each side or

until cooked through.

6 Serve skewers with dipping sauce,

lime cheeks and sliced chilli.

TOASTED RICE DIPPING SAUCE

Place rice in a small, dry frying pan

over medium heat; cook, stirring

frequently for 7 minutes or until

toasted. Using a mortar and pestle,

lightly crush rice. Place crushed

rice in a small bowl with remaining

ingredients; stir to combine.

SALMON & ENOKI

MUSHROOM STEAMED

RICE PAPER PARCELS

PREP + COOK TIME 35 MINUTES MAKES 12

4 boneless skinless salmon fillets

(about 200g each)

1½ teaspoons finely grated

ginger

1 clove garlic, crushed

1 green onion, chopped finely

1 teaspoon vegetable oil

½ teaspoon sea salt flakes

24 small (16cm) rice paper rounds

12 sprigs fresh coriander

150g enoki mushrooms, trimmed

2 tablespoons kecap manis

2 tablespoons rice wine vinegar

1 green onion, sliced thinly, extra

1 Cut each salmon fillet lengthways

into three long pieces. Trim ends so

that each piece is 12cm long.

2 Combine ginger, garlic, green

onion, oil and salt in a large bowl with

fish; toss gently to coat.

3 Soak 2 rice paper rounds in a bowl

of tepid water for 20 seconds or until

just pliable. Layer rounds directly on

top of each other on a chopping board

covered with baking paper. Place

a sprig of coriander, some of the

mushroom and a piece of fish in the

centre. Fold sides in, then roll up to

form a parcel. Repeat with remaining

rice paper rounds, coriander,

mushroom and fish.

4 Line a large steamer with baking

paper; place steamer over a saucepan

of boiling water. Place parcels in

steamer; cook, covered, for 2 minutes

or until fish is just cooked through.

Carefully remove from steamer.

5 Combine kecap manis and

vinegar in a bowl; serve with rice

paper parcels, topped with extra

green onion.

SALMON & ENOKI MUSHROOM

STEAMED RICE PAPER PARCELS

AWW FOOD • ISSUE TWENTY FOUR 25