to soften.
3 Stir in the fish sauce, sugar and salt. Cover the saucepan and simmer for 7-10 minutes. Transfer the dip to a bowl and set aside to cool.
4 Mix in the coriander leaves. Serve with crispy rice cakes or raw vegetables.
Serves 8-10
Preparation time: 20 mins
Cooking time: 15 mins
Roasted Eggplant and Herb Dip
4-5 slender eggplants (about 500 g/1 lb)
1 large onion, thinly sliced
2 large green chilies, cut
1 spring onion, finely chopped
10 g (¼ cup) coarsely chopped mint leaves
10 g (¼ cup) coarsely chopped fresh coriander leaves
2 tablespoons fish sauce
2 tablespoons lime juice
Salt and sugar to taste
1 Roast the eggplants whole under the broiler or on a hot grill until the skin is blackened on both sides. This should take about 10 minutes. Press lightly with the back of a spoon to see that the flesh inside is soft and if not, grill further.
2 Allow the eggplants to cool, then cut each eggplant in half lengthways. Scoop out the flesh with a spoon. Put the flesh in a blender or food processor and blend to a smooth paste. Add the onion, chilies, herbs, fish sauce and lime juice and blend further. Add salt and sugar to taste.
3 Transfer the dip to a bowl and serve with crispy rice cakes, breadsticks or raw vegetables such as cabbage leaves, cucumber sticks, carrot sticks, young long beans, cauliflower and capsicum slices.
Serves 8-12
Preparation time: 15 mins
Cooking time: 15 mins
Crabstick Nori Rolls
2 level tablespoons wasabi
16 crabsticks
16 sticks cucumber, peeled, deseeded, the length of the crabsticks
¼ cup sliced pickled ginger, finely shredded
8 medium sheets nori seaweed, cut in half
Dipping Sauce
60 ml (¼ cup) light soy sauce
60 ml (¼ cup) dark soy sauce
60 ml (¼ cup) water
2½ tablespoons mirin
1 tablespoon bonito flakes
1 To make the Dipping Sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.
2 Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.
3 Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling. Repeat until all the ingredients are used up.
4 Transfer the rolls to a serving plate and serve at room temperature with the Dipping Sauce.
Makes 16 rolls
Preparation time: 5 mins
Cooking time: 5 mins
Assembling time: 5 mins
Smoked Salmon and Avocado Sushi
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