OUT SELL

Material (about 15 components):

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1. 2 green mangoes, finely shredded (a mandoline is ideal)

2. 100g Asian salad leaves

3. 1 cup mint leaves

4. 1/2 cup Vietnamese mint leaves

5. 1/2 cup coriander leaves

6. 1 cup Thai basil leaves

7. 1/3 cup (50g) plain flour

8. 2 teaspoons dried chilli flakes

9. 200g fresh whitebait

10. Peanut or sunflower oil, to deep-fry

11. 1/4 cup (60ml) fish sauce

12. 1/4 cup (60ml) rice vinegar

13. 2 tablespoons grated palm sugar

14. 1 long red chilli, seeds removed, finely chopped

15. 2 tablespoons lime juice, plus wedges to serve

Material (about 18 components):

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1. 500g beef eye fillet, trimmed

2. 1 tbs olive oil

3. 125g dried rice vermicelli noodles

4. 1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced

5. 1 red capsicum, very thinly sliced

6. 1 red onion, very thinly sliced

7. 250g punnet cherry tomatoes, halved

8. 1 cup fresh coriander

9. 1 cup fresh mint

10. 1 cup fresh Thai basil or regular basil leaves

11. 1 long red chilli, seeds removed, finely chopped

12. 1/4 cup (60ml) lime juice

13. 1 tbs sesame oil

14. 2 tbs brown sugar

15. 2 tbs fish sauce

16. 1 tbs light soy sauce

17. 1 tbs grated ginger

18. 2 garlic cloves, finely chopped

Material (about 19 components):

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1. 3 tablespoons oyster sauce

2. 1 tablespoon fish sauce (or to taste)

3. 2 tablespoons tamarind paste or concentrate*

4. 1 tablespoon caster sugar

5. 1 tablespoon sunflower oil

6. 3 garlic cloves, finely chopped

7. 1/2 white onion, thinly sliced

8. 1 (about 120g) Lilydale Free Range Chicken Thigh, sliced

9. 8 green king prawns, peeled (tails intact), deveined

10. 1 egg, lightly beaten

11. 180g dried rice stick noodles, soaked in boiling water for 15 minutes, drained

12. 100g tofu puffs*

13. 2 teaspoons dried shrimp*

14. 1 tablespoon shredded pickled radish* (optional)

15. 2 spring onions, thinly sliced

16. 2 tablespoons roasted peanuts, roughly chopped

17. 1 small dried red chilli, crushed

18. 1/2 cup (40g) bean sprouts

19. Lime cheeks, to serve

Material (about 13 components):

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1. 1 tablespoon vegetable oil

2. 1 lemongrass stem, trimmed, finely chopped

3. 1 garlic clove, crushed

4. 750g lean pork mince

5. 1 tablespoon brown sugar

6. 2 tablespoons fish sauce

7. 1/2 cup (125ml) chicken stock

8. 2 teaspoons sambal oelek

9. 1/4 cup (60ml) lime juice

10. 300g flat rice stick noodles

11. 1/2 cup coriander leaves

12. 1/2 cup mint leaves

13. 1/2 Lebanese cucumber, deseeded, sliced

Material (about 10 components):

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1. 500g white fish fillets (such as snapper or ling), skinless, boneless

2. 1 tablespoon green curry paste

3. 2 snake beans (or 4 green beans), finely chopped

4. 1 tablespoon coriander leaves, chopped

5. 1 egg, lightly beaten

6. 2 teaspoons light soy sauce,

7. 1/2 lime, juiced

8. 1/3 cup (50g) rice flour

9. Sunflower oil, to shallow-fry

10. Sweet chilli sauce and lime wedges, to serve

Material (about 14 components):

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1. 1 red onion

2. 1 tablespoon each sunflower oil and sesame oil

3. 1 lemongrass stem (pale part only), finely chopped

4. 1 long red chilli, seeds removed, finely chopped

5. 3 garlic cloves, crushed

6. 2cm piece ginger, grated

7. 4 kaffir lime leaves, finely shredded

8. 800g chicken mince

9. 1/3 cup (80ml) fish sauce

10. 1 tablespoon sweet chilli sauce, plus extra to serve

11. 1/4 cup (60ml) lime juice

12. 2 teaspoons brown sugar

13. 1 cup each chopped mint and coriander

14. Baby cos lettuce leaves, cucumber batons, fried wonton wrappers (optional), lime wedges and steamed rice, to serve