Sunbeam FP5900P, SK4200P, FP5500P, FP5910, FP5610P manual Soya Sauce Chicken Wings, Chilli Crab

Frypan recipes continued

4.Heat frypan on setting 8. Heat 1 tablespoon of oil in the frying pan and place the dumplings, in batches, into the pan, pleat side up. Cook until the dumplings are golden on the bottom. Do not turn. Carefully pour enough water in the frying pan so that the dumplings are half covered. Place the lid on the frying pan and cook, covered for 1 minute. Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings.

Note: The water should be simmering the whole time. If this does not happen increase the heat to setting 10.

5.Serve with dipping sauce.

Soya Sauce Chicken Wings Serves 4

1½ kg chicken wings ¹/³ cup honey

½ cup low salt soy sauce

2 teaspoons Chinese cooking wine

2 cloves garlic, crushed

3 teaspoons grated fresh ginger

1.Cut wings at joints and discard tips.

2.Combine remaining ingredients in a jug.

3.Place wings in a single layer in electric frying pan. Pour sauce over wings and turn to coat.

4.Turn electric frying pan onto setting 6. Cook wings, turning occasionally. Cook for about 30 minutes or until browned and cooked through.

5.Serve with rice.

Tip: Chinese cooking wine is available from Asian grocery stores. If you cannot find it simply replace with sherry or omit completely.

20

Chilli Crab Serves 4

Not suitable for model FP5500P

6 raw blue swimmer crabs

3 green onions

2 tablespoons peanut oil

3 cloves garlic, chopped

1 large red chilli, chopped

3 teaspoons grated fresh ginger ¹/³ cup tomato sauce

¹/³ cup sweet chilli sauce – smooth paste variety

1 tablespoon oyster sauce

1 tablespoon fish sauce ½ cup chicken stock

1 tablespoon grated palm sugar Steamed jasmine rice, to serve

1.Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.

2.Slice green onions and separate the green ends from the white; set aside.

3.Heat oil in electric frypan on heat 8. Add whites of onions, garlic, chilli and ginger to pan and cook, stirring, until fragrant.

4.Reduce heat to 6 and add crabs. Combine remaining ingredients and pour over crabs. Stir crabs gently to coat then cook, covered, stirring occasionally for about

15 minutes or until the crabs have gone a deep orange colour and are just cooked through.