Breville EW30XL manual Stir FRY Prawns with Snowpeas and Oyster Sauce, Sate Prawns

STIR-FRIES cont’d

STIR FRY PRAWNS WITH SNOWPEAS AND OYSTER SAUCE

Serves 4-6

1 tablespoon (15ml) peanut oil

1 medium carrot peeled, finely sliced

1⁄4lb (150g) snow peas

1 clove garlic, finely sliced

1 teaspoon grated ginger

32 medium shrimp, peeled and deveined

2 tablespoons (30ml) oyster sauce

1 cup green onions cut into 3cm (1 in) pieces

1.Heat the wok on high sear setting, add the oil and stir fry the carrots and snow peas. Cook for 3 minutes, then remove.

2.Add the garlic and ginger to the wok and cook for a minute before adding the shrimp, cook the shrimp until they turn red.

3.Return the vegetables to the wok, add the oyster sauce and green onions, cook until the shrimp are coated in sauce.

Serve with boiled rice.

SATE PRAWNS

Serves 4-6

32 medium shrimp, peeled and deveined

1 teaspoon ground coriander

1 teaspoon ground cumin

1 clove garlic, finely chopped

1 small Thai chile, seeds removed, finely sliced

2 tablespoons (30ml) light olive oil

1 small brown onion, diced

1 cup (125ml) crunchy peanut butter

1⁄2 cup (125ml) coconut cream

2 teaspoons (10ml) soy sauce

1 tablespoon (15ml) lemon juice

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

2.Heat the wok on high sear setting, 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.

STIR-FRIES cont’d

STIR FRIED SEAFOOD

WITH RICE NOODLES

Serves 4-6

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

1⁄2lb (225g) fresh rice noodles, sliced

1⁄2lb (250g) can baby corn

1.Heat the wok on high sear setting, 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 flavours, 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.

CHILLI CHICKEN WITH

SINGAPORE NOODLES

Serves 4-6

6 chicken thighs

11⁄2 cups sweet chilli sauce

1 tablespoon vegetable oil

1⁄2 cup (125ml) chicken stock

2 sticks celery, finely sliced

1 x 15oz (410g) can champignon mushrooms

1 x 12oz (350g) packet of fresh Singapore noodles

3oz (100g) bean shoots

1.Marinate the chicken in the sweet chilli sauce for 2 hours or overnight.

2.Heat the wok on high sear setting, add the oil and seal the chicken thighs on each side.

3.Remove the chicken thighs and slice them.

4.Add the chicken stock, celery, and mushrooms and bring to the boil, add the noodles and cook for 2-3 minutes to heat through.

5.Add the chicken and bean shoots, heat the chicken through and serve.

Serve with fresh, warm bread.

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