Salton RC-1203 manual Lemon Shrimp, 125 ml 1/2 cup Water 10 ml 2 tsp Cornstarch

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LEMON SHRIMP

60 ml (1/4 cup)

Soya sauce

60 ml (1/4 cup)

lemon juice

30 ml (2 tbsp.)

sugar

30 ml (2 tbsp.)

dry white wine

1.5 ml (1/4 tsp.)

ground ginger

675 g (1-1/2 lbs.)

raw medium shrimps, peeled and deveined

125 ml (1/2 cup)

water

10 ml (2 tsp.)

cornstarch

10 ml (2 tsp.)

water

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

Measure 500 ml (2 cups) water into Rice Bowl. Place Steamer Basket in Bowl. Drain shrimps, reserving 125 ml (1/2 cup) marinade. Arrange shrimps in single layer in Basket. Cover and steam 12 to 15 minutes or until shrimps are pink.

Mix reserved marinade and 125 ml (1/2 cup) water in 1-quart saucepan. Mix cornstarch and 10 ml (2 tsp.) 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

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Contents Rice cooker Important Safeguards Do not block steam vent holes Grounded PlugDescription of Parts IntroductionBefore First USE Unplug after use HOW to Cook RiceHints Flavoured RiceFluff up the rice at least once during the ‘Warm’ cycle HOW to USE the Steamer BasketDo not block the Steam Vent while unit is operating Meat and Fish Steaming Chart Vegetable Cooking ChartRice Cooker Base should be wiped with a soft damp cloth Care and CleaningRice Pilaf Recipes Curried RicePaella Fried RiceOriental Chicken and Vegetables Steamed Vegetables125 ml 1/2 cup Water 10 ml 2 tsp Cornstarch Lemon ShrimpChicken Soup Turkey Stew with Cornmeal Dumplings Salton Canada Limited Warranty
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