40g sesame oil
2 tbsp curry powder (we recommend you use the recipe from the Vegetarian Cookbook – page 18)
40g whole ginger peeled
3 cloves garlic
1 brown onion peeled and halved
Large bunch mint
Large bunch coriander
100g roasted and salted macadamia nuts
Flesh of 1 large mango
40-50g lemon juice (or juice 1 large lemon)
50g rice wine vinegar
100-150g coconut cream (depending on taste)
Place sesame oil, curry powder, ginger and garlic into TM bowl and mince together for 5-10 seconds on speed 6.
Sauté at 100˚C for 3 minutes on speed 3.
Add onion and herbs and chop for 5-10 seconds on speed 7.
Add remaining ingredients and pulse until dressing comes together 4-5 times on Turbo. Set aside.
200g prawn cutlets (tail on)
200g snapper fillets cut into 2cm cubes
OR 2 sliced chicken breast fillets
90g organic udon noodles
250-300g salad greens of choice
100g bean shoots
1 large mango diced
100g roasted salted macadamia nuts
3 spring onions sliced diagonally
1 quantity mango dressing.
Place prawns on top Varoma tray, and fish in Varoma dish. (Or chicken breasts sliced into 3-4 pieces lengthways.)
Put at least 1 litre of water into TM bowl, and heat until boiling at Varoma temperature on speed 2. Switch to reverse + speed 1 and place noodles through lid while blade is turning. Push noodles down as they heat until completely inside TM bowl.
Place Varoma into position and steam the fish for 15-18 minutes at Varoma temperature on reverse + speed 1.
When fish is cooked, remove and cool slightly. Drain noodles and mix with 1/3 dressing.
Serve on top of salad made from remaining ingredients and drizzle with additional remaining dressing.