AEG MCD1761E Prawns with chilli, Roast pork with crackling, Meat, fish & poultry, 3-5min. 800 W

Meat, fish & poultry

China

Prawns with chilli

Total cooking time: approx. 5 - 7 minutes

Utensils: Bowl with lid (1 litre capacity)

	Bowl with lid (2 litre capacity)
Ingredients
6	prawns (shelled 240 g)
50 ml	white wine

2small bunches of chives (200 g)

1-2 chillies, hot

20g ginger (fresh)

1 tbsp	cornflour
2 tbsp	vegetable oil (20 g)
11/2 tbsp soy sauce (20 ml)
1 tbsp	sugar
1 tbsp	vinegar

Germany

Roast pork with crackling

Total cooking time: approx. 55-63 minutes

Utensils: Bowl with lid (2 litre capacity) Bowl with lid (1 litre capacity)

Ingredients

1000 g boned shoulder of pork, with fat rind

1 - 2	garlic cloves
	salt
	black pepper, freshly ground
1 tsp	caraway seeds

2carrots, sliced (125 g)

60g celeriac, finely diced

60g leeks, sliced in rings

salt & pepper

75 ml	water
75 ml	beer
	dark gravy thickener for 1/4-1/2litre gravy

1.Wash the prawns. Remove the shell and tail. Cut into the spine and remove gut. Cut each prawn into 2 or 3 pieces and snip each piece so they do not curl when cooked. Put the prawns into a bowl and sprinkle with the wine. Cover and marinate.

2.Wash chives and chillis and pat dry. Cut chives into 5cm lengths. Cut chillies in half lengthwise and remove seeds. Peel and slice ginger.

3.Take the prawns out of the wine and coat them in cornflour.

4.Put oil, chives, chillies and ginger slices into bowl and

cover. Heat.

approx. 2 min. 800 W

5.Add prawns to the bowl. Season with soy sauce, sugar

and vinegar. Stir and cook covered.

3-5 min. 800 W

Allow the prawns to stand for 1 - 2 minutes after cooking. Serve hot.

1.Wash the meat and pat dry. Cut a criss-cross pattern onto the fat rind.

2.Crush garlic clove, mix with salt, pepper and caraway seeds, and use to season meat.

3.Place the meat rind-down in bowl. Season vegetables and add them to bowl. Mix water and beer and pour into bowl. Cook covered, turning halfway through cooking.

1.6-7 min. 800 W

2.46-52 min. 560 W

4.Remove meat, wrap in kitchen foil and leave to stand for 10 minutes. Strain the meat juices through a sieve into the small dish. Add water to make 250 ml of liquid. Add the correct amount of gravy thickener to

the juices, stir and heat covered, stirring occasionally.

3-4 min. 800 W

Season the sauce as required, pour over meat and serve.

Tip: Vegetables and dumplings or boiled potatoes go well with this recipe

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