Sunbeam WW8900 manual Pork Won Ton Soup, Spicy Prawn Soup, Fried Camembert, Thai Fish Cakes

Recipes continued

Pork Won Ton Soup (Serves 4)

300g pork mince

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

2 tablespoons soy sauce

2 green onions, finely chopped

20 won ton wrappers

4 litres chicken stock

2 baby bok choy, washed

1.In a bowl, combine the pork mince, ginger, sesame oil, soy sauce and shallots. Place

1 tablespoon of mixture into each won ton wrapper. Moisten edges with water and gather around the mixture forming a pouch, pinch together and twist top. Cover with a damp tea towel until ready to use.

2.Place chicken stock in Wok, bring to the boil on setting 15. Reduce heat slightly add won tons cook for 5-8 minutes, stirring occasionally add bok choy and season with a little extra sesame oil and soy sauce. Cook for a further 2 minutes and serve immediately in individual bowls with soy sauce and chilli.

Spicy Prawn Soup (Serves 4)

2 stems fresh lemongrass, chopped

2 fresh red chillies

11/2 tablespoons grated fresh ginger

6 cups fish stock

500g uncooked prawns, shelled and deveined

1/4 cup lime juice

1 tablespoon coriander, chopped

1.Blend lemongrass, chillies and ginger until finely chopped.

2.Pour stock into the Wok and bring to the boil on setting 15. Add chilli mixture and simmer, uncovered for 15 minutes.

3.Add prawns and lime juice and allow to simmer until prawns are cooked.

4.Serve with sprinkled coriander.

Fried Camembert (Serves 6)

2 x 125g camembert or brie cheese

4 eggs, lightly beaten

1 teaspoon salt

1 teaspoon pepper

2 cups dried breadcrumbs Oil for deep frying

1.Preheat oil in Wok to setting 15.

2.Using a wet knife, cut cheese into small wedges. Combine salt, pepper and breadcrumbs.

3.Coat each wedge of cheese in egg and then breadcrumbs. Repeat this procedure twice. Place wedges in Wok and fry until golden brown.

4.Serve hot with Cranberry sauce.

Thai Fish Cakes (Serves 4)

500g red fish fillets

1 tablespoon fish sauce

1 egg

1 red chilli, chopped

2 spring onions, chopped

1/4 cup coriander leaves, chopped Vegetable oil for frying

1.With the Sunbeam Maestro Pro food processor, process the fish fillets for 20-30 seconds till smooth. Add fish sauce, egg, chilli, spring onion, and coriander. Process for a further 10 seconds until all ingredients are well combined.

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