Sharp R-380D Thai Scallops with Vercamilli Noodles, Seafood Laksa, Smoked Salmon Tagliatelle

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THAI SCALLOPS WITH VERCAMILLI

NOODLES

Serves 4

500 g scallops

1 teaspoon sesame oil

2 tablespoons butter

1 teaspoon caster sugar

2 cloves garlic

2 tablespoons sweet Indonesia

1 tablespoon chopped lemon grass

soy sauce

1 tablespoon fresh chives, chopped

1 red hot chilli

1 tablespoon fish sauce

200 g vercemilli noodles

1.In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2 minutes on HIGH.

2.Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir well.

3.Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.

4.Place vercamilli in hot water, and let stand until noodles are transparent and have collapsed.

5.Serve scallops on a bed of noodles, sprinkled with coriander and chives.

SEAFOOD LAKSA

Serves 4-6

1 tablespoon lemon grass

1 tablespoon fish fillets

270 mL coconut cream

1 packet of bean shoots

2 fish fillets or 300 g king prawns or both

2 cloves garlic minced

1 tablespoon oil

1 packet of vercamelli noodles

1-2 tablespoons Laksa paste

4 cups fish stock

1.In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2.Add fish sauce, fish stock and cook for 3 minutes on HIGH.

3.Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 2 minutes.

4.Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5.In a serving bowl place bean shoots, noodles and then Laksa soup.

6.Garnish with freshly torn coriander and fried onion flakes.

SMOKED SALMON TAGLIATELLE

Serves 4

500 g tagliatelle pasta

2 cloves fresh garlic

 

60 g butter

2 small shallots, finely sliced

 

100 g smoked salmon

600 g thickened cream

 

200 g snow pease, trimmed

1 tablespoon fresh dill

 

100 g button mushrooms,

1 cup parmesan cheese

 

finely sliced

 

 

1.Place tagliatelle in a large bowl with 4 cups of hot tap water. Cook for 14-16 minutes on HIGH, stirring halfway.

2.In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.

3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4.In a large shallow dish combine vegetables, pasta, cream smoked salmon and dill. Stir gently until pasta is well coated.

5.Heat for 5 minutes on MEDIUM.

6.Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.

PRAWN CREOLE

 

Serves 4

1 tablespoon butter

1 cup chicken stock

1 medium onion, chopped

1 tablespoon parsley

1 capsicum, chopped

2 teaspoons sugar

1 stick celery, sliced

1/2

teaspoon salt

2 tablespoons flour

1/2

teaspoon chilli powder

425 g can whole tomatoes

500 g green prawns, peeled and deveined

1/2 cup tomato paste

 

 

1.In a large bowl, combine butter, onion, capsicum and celery. Cook for 4-5 minutes on HIGH.

2.Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chilli powder; mix well.

3.Cook, uncovered, for 5 minutes on HIGH, stirring once.

4.Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve with rice.

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