Meat, fish & poultry
China
Prawns with chilli
Total cooking time: approx. 5 - 7 minutes
Utensils: Bowl with lid (1 litre capacity)
| Bowl with lid (2 litre capacity) |
Ingredients | |
6 | prawns (shelled 240 g) |
50 ml | white wine |
2small bunches of chives (200 g)
20g ginger (fresh)
1 tbsp | cornflour |
2 tbsp | vegetable oil (20 g) |
11/2 tbsp soy sauce (20 ml) | |
1 tbsp | sugar |
1 tbsp | vinegar |
Germany
Roast pork with crackling
Total cooking time: approx.
Utensils: Bowl with lid (2 litre capacity) Bowl with lid (1 litre capacity)
Ingredients
1000 g boned shoulder of pork, with fat rind
1 - 2 | garlic cloves |
| salt |
| black pepper, freshly ground |
1 tsp | caraway seeds |
2carrots, sliced (125 g)
60g celeriac, finely diced
60g leeks, sliced in rings
salt & pepper
75 ml | water |
75 ml | beer |
| dark gravy thickener for |
1.Wash the prawns. Remove the shell and tail. Cut into the spine and remove gut. Cut each prawn into 2 or 3 pieces and snip each piece so they do not curl when cooked. Put the prawns into a bowl and sprinkle with the wine. Cover and marinate.
2.Wash chives and chillis and pat dry. Cut chives into 5cm lengths. Cut chillies in half lengthwise and remove seeds. Peel and slice ginger.
3.Take the prawns out of the wine and coat them in cornflour.
4.Put oil, chives, chillies and ginger slices into bowl and
cover. Heat.
approx. 2 min. 800 W
5.Add prawns to the bowl. Season with soy sauce, sugar
and vinegar. Stir and cook covered.
3-5 min. 800 W
Allow the prawns to stand for 1 - 2 minutes after cooking. Serve hot.
1.Wash the meat and pat dry. Cut a
2.Crush garlic clove, mix with salt, pepper and caraway seeds, and use to season meat.
3.Place the meat
1.6-7 min. 800 W
2.
4.Remove meat, wrap in kitchen foil and leave to stand for 10 minutes. Strain the meat juices through a sieve into the small dish. Add water to make 250 ml of liquid. Add the correct amount of gravy thickener to
the juices, stir and heat covered, stirring occasionally.
3-4 min. 800 W
Season the sauce as required, pour over meat and serve.
Tip: Vegetables and dumplings or boiled potatoes go well with this recipe
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