Breville BEW600XL manual Sautéed shrimps, Stir-fried seafood with rice noodles

RECIPES

Sautéed shrimps

Makes 4-6 servings

INGREDIENTS

32 medium shrimp, peeled and deveined

1 teaspoon ground coriander

1 teaspoon ground cumin

1 clove garlic, finely chopped

1 small Thai chili, seeds removed, finely sliced

2 tablespoons (30ml) light olive oil

1 small brown onion, diced

1 cup (125ml) crunchy peanut butter

½cup (125ml) coconut cream

2 teaspoons (10ml) soy sauce

1 tablespoon (15ml) lemon juice

METHOD

1.Mix the shrimp with the ground spices, garlic, and chili.

2.Set the Wok temperature to ‘High Sear’. Add the oil, then the shrimp and cook for 2 minutes. Remove.

3.Add the onion and stir-fry until soft. Add the peanut butter, coconut cream and soy sauce, bring to a boil then add the shrimp and lemon juice. Continue to cook until the shrimp have heated through.

Serve with steamed jasmine rice.

36

Stir-fried seafood with rice noodles

Makes 4-6 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil

1 tablespoon ginger, cut into matchsticks

1 garlic clove diced

2 cups (500g) mixed seafood (Marinara mix)

2 tablespoons (30ml) light soy sauce

1 x cup chicken stock

½lb (225g) fresh rice noodles, sliced ½lb (250g) can baby corn

METHOD

1.Set the Wok temperature to ‘High Sear’. Add the oil then garlic and ginger, cook for 2 minutes or until the ginger is fragrant.

2.Add the seafood and stir for a few minutes to infuse the flavors, add the soy and stock then bring the mixture to the boil.

3.Add the noodles, corn, and stir to heat through.

Serve with sliced green shallots.

BEW600XL_IB_A10.indd 36 24/06/10 1:28 PM