Toastess TVS347 manual Lemon Shrimp, Cup 125 ml Water Tsp ml Cornstarch

SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07

Lemon Shrimp
1/4 cup (60 ml)	soy sauce
1/4 cup (60 ml)	lemon juice
2 tbsp. (30 ml)	sugar
2 tbsp. (30 ml)	dry white wine
1/4 tsp. 1.5 ml)	ground ginger
1-1/2 lbs. (675 g)	raw medium shrimps, peeled and deveined
1/2 cup (125 ml)	water
2 tsp. (10 ml)	cornstarch
2 tsp. (10 ml)	water

Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps. Cover bowl and refrigerate at least 30 minutes.

Drain shrimps, reserving 1/2 cup (125 ml) marinade. Arrange shrimps in single layer in Steaming Bowl. Cover and steam 12 to 15 minutes or until shrimps are pink.

Mix reserved marinade and 1/2 cup (125 ml) water in 1-quart (1 litre) saucepan. Mix cornstarch in 2 tsp. (10 ml) water; stir into marinade mixture. Heat to boiling over medium heat, stirring constantly, and boil for 1 minute. Serve with shrimps and, if desired, hot cooked rice. Garnish with green onion tops if desired.

Makes 4 servings.

Salmon Steaks With Dill
4	salmon steaks 4 – 5 oz. (110 – 140 g) each
1 tbsp. (15 ml)	fresh dill
	salt and pepper
	lemon wedges

Season salmon steak with salt and pepper. Sprinkle with dill. Place in the steaming bowl, cover. Steam for approximately 15 minutes. Serve with lemon wedge.

Makes 4 servings.

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