Sunbeam WW7500 manual Recipes, Entrees & Appetisers, Spring Rolls, Garlic Prawns

ENTREES & APPETISERS

2 tablespoons oil

2 cloves garlic, crushed

1 tablespoon grated ginger

1/4 cup canned bamboo shoots, finely chopped

350g chicken mince

3 tablespoons soy sauce

2 carrots, grated

100g mushrooms, sliced

6 cabbage leaves, finely shredded

100g rice noodles, soaked

20 Spring Roll wrappers Oil for frying

1.Preheat Wok to setting 12. Heat oil and add garlic, ginger and bamboo shoots. Do not brown. Add chicken and soy sauce, stir fry for 3-4 minutes.

2.Add remaining ingredients and stir fry until the cabbage has wilted and is well cooked. Remove ingredients from the Wok and allow to cool.

3.Meanwhile, clean Wok and heat oil to setting 15 for deep frying.

4.Place a tablespoon of filling across corners of spring roll wrappers. Brush edges with a little water, tuck in ends, roll up the enclosed filling.

5.Deep fry spring rolls in batches of 5 until golden brown, 6-8 minutes.

6.Serve hot with favourite dipping sauces.

1kg green king prawns, peeled 1/2 cup olive oil

4 cloves garlic, peeled

1 tablespoon parsley, chopped

1/2 teaspoon salt

1.Devein prawns. Place all ingredients in a bowl and marinade for 2 hours in refrigerator.

2.Preheat Wok on setting 12. Stir fry prawns until bright pink in colour. Remove garlic cloves and serve hot.

10 chicken wings

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon finely grated fresh ginger

1/2 cup soy sauce

1/4 cup honey

1/4 cup dry sherry

1/2 teaspoon Chinese five spice powder Pepper to taste

1.Remove and discard wing tips. Cut wings in half at the joint.

2.Heat oil in Wok on setting 12. Cook chicken until browned on all sides.

3.Combine the remaining ingredients and pour over chicken. Reduce heat to simmer on setting 2-3 and cook until sauce has thickened and chicken is cooked through.