AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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Stir FFried<br />
Kingg<br />
Prawns, Green Sallads,<br />
and Cherry To omatoes wwrapped<br />
in<br />
Egg<br />
Net with Balsamic c Dressing<br />
Abstractt<br />
Feel the sweetness oof<br />
juicy praw wns and<br />
smoothnness<br />
of egg nnets<br />
(warmth h of Thai)<br />
with cruunchiness<br />
of green salads s with<br />
cherry toomatoes<br />
dreessed<br />
in tang gy<br />
balsamicc<br />
dressing (thhrill<br />
of Italian n). This<br />
dish is perfect<br />
as a sttarter<br />
to tantalise<br />
those taaste<br />
buds.<br />
Theory<br />
Australiaa<br />
is a vibrantt<br />
and multicu ultural<br />
country where globaal<br />
citizens (m migrants<br />
and tourrists)<br />
harmoniously<br />
meld ding each<br />
other byy<br />
inducing thheir<br />
skills,<br />
experiennces,<br />
culturees,<br />
customs and a good<br />
practices<br />
to shape a new and dis stinct<br />
culture oof<br />
its own.<br />
Likewisee,<br />
Australianss<br />
have displa ayed<br />
noticeabble<br />
skills in creating<br />
new<br />
dimensions<br />
in culinaary<br />
culture where w<br />
different<br />
cuisines aree<br />
cleverly int tegrated<br />
in a wayy<br />
of keeping ttheir<br />
traditio ons but<br />
yet distinctively<br />
uniqque<br />
at the sa ame<br />
time. In addition to wwell<br />
established<br />
food<br />
culture bbased<br />
on our<br />
heritage of f early<br />
settlers from UK (particularly<br />
Anglo<br />
Saxons), , both Meditterranean<br />
an nd Asian<br />
cuisines play major rroles<br />
in shap ping<br />
what’s ccalled<br />
‘Modeern<br />
Australian n’ cuisine<br />
of todayy.<br />
Noticeabbly<br />
but not ssurprisingly,<br />
both<br />
Italian and<br />
Thai cuisiines<br />
which th his dish<br />
is inspireed<br />
from are widely infuse ed into<br />
Australiaans’<br />
dining culture<br />
reflec cting<br />
multiculturalism<br />
of mmodern<br />
Aust tralia.<br />
Hence, tthis<br />
dish is ann<br />
exemplar of o<br />
modern Australian ccuisine<br />
– aka the<br />
eclectic theory of moodern<br />
Austra alian<br />
cuisine.<br />
(frrom<br />
Australia)<br />
By Ty Choi<br />
King Prawn Fillinngs<br />
12 2 king prawns s (medium too<br />
large size)<br />
20 g oyster saucce<br />
5 ml Thai/Vietnamese<br />
fiish<br />
sauce<br />
2 cloves of garlic (cruushed)<br />
10 ml Japa anese rice wine<br />
for cookiing<br />
(Mirin) (m may be<br />
sub bstituted white<br />
wine if noot<br />
available)<br />
10 1 g sugar<br />
Balsamic c Vinegar Dreessing<br />
30 ml balsamic b vineegar<br />
30 0 ml olive oil<br />
1 sprig g fresh oregaano<br />
1 sprig fresh<br />
thyme (m may be substiituted<br />
by pre e‐mixed<br />
Italia an herb from m your local ggrocery<br />
store e)<br />
5 g sugar<br />
Juice from m half of fressh<br />
lime<br />
Salt and d pepper to ttaste<br />
26<br />
Ingredients<br />
for 4 serrvings<br />
Gr reen Salads<br />
Hand dful (30 g – 50g)<br />
of baby sspinach<br />
leaves<br />
Hand dful (30 g – 50 5 g) of babyy<br />
rocket leave es<br />
1 sprig coriander<br />
(only y leaves)<br />
50 g cherry tomatoes t (cuut<br />
in half)<br />
50 g cashew nuts s (crushed inn<br />
large pieces)<br />
Egg nets<br />
4 eggs
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