SEAFOOD
CHILLI PRAWNS WITH
SNOW PEAS
1 tablespoon butter
11/2 kg peeled and deveined, green prawns 1 small red capsicum, cut into 2 cm strips 1 tablespoon chopped chives
1 tablespoon chilli sauce grated rind of 1 lemon freshly ground black peper
100 g snow peas, topped and tailed
1.In a large bowl melt butter for 30 seconds on 100%. Add prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well.
2.Cook for
3.Stir in snow peas and cook for a further
4.Serve immediately.
Serves 4
GARLIC PRAWNS
24 green king prawns
4 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1.Peel and devein prawns, leaving tails intact.
2.Combine butter and garlic. Cook for 1 minute on 100%.
3.Stir in prawns.
4.Cook for
5.Serve in individual dishes with garlic bread.
Serves 4
CRAB MORNAY
60 g butter | 2 tablespoons tomato sauce | ||
1/3 | cup plain flour | 1/2 | teaspoon tabasco sauce |
1/2 | teaspoon dry mustard | 1/2 | teaspoon worcestershire sauce |
2 cups milk | 3 tablespoons cream | ||
1 onion, finely chopped |
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2 x 170 g cans crab meat, drained |
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2 cloves garlic, crushed |
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salt and pepper |
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1/2 | cup finely grated cheese |
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2 tablespoons fried noodles
1.Melt butter for 1 minute on 100%. Stir in flour and mustard. Cook a further 1 minute on 100%.
2.Gradually stir in milk. Cook for
3.Stir in onion, crab meat, garlic, tomato sauce, tabasco sauce, worcestershire sauce, cream, salt and pepper and 1/4 cup cheese.
4.Place into a
5.Cook for
6.Serve with fresh garden salad.
Serves 6
FISH FILLETS
4 ocean perch fillets
2 tablespoons butter
2 tablespoons lemon juice seasonings
1.In a casserole dish, place fillets in a single layer. (Fold under tails of fish).
2.Top with lemon juice and butter.
3.Add seasonings.
4.Cover with plastic wrap or glass lid.
5.Cook for
6.After cooking, stand covered for 3 minutes.
7.Serve with potato wedges.
Serves 4
6
