Sharp R-390H(S) operation manual Seafood Laksa, Smoked Salmon Tagliatelle, Garlic Prawns

SEAFOOD

SEAFOOD LAKSA	Serves 4-6
1 tablespoon lemon grass, finely sliced	1 tablespoon fish sauce
270 mL coconut cream	1 packet of bean shoots
2 fish fillets or 300 g king prawns or both	2 cloves garlic crushed
1 tablespoon oil	1 packet of vermicelli noodles
1-2 tablespoons Laksa paste	1,125 mL Fish Stock

1.In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2.Add fish sauce, fish stock and cook for 3 minutes on HIGH.

3.Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 2 minutes.

4.Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5.In a serving bowl place bean shoots, noodles and then Laksa soup.

6.Garnish with freshly torn coriander and fried onion flakes.

SMOKED SALMON TAGLIATELLE		Serves 4
500 g tagliatelle pasta	2 cloves garlic, crushed
60 g butter	2 small shallots, finely sliced
100 g smoked salmon	600 g thickened cream
200 g snow peas, trimmed	1 tablespoon fresh dill
100 g button mushrooms,	1 cup parmesan cheese
finely sliced

1.Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway. Drain pasta.

2.In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.

3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4.In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.

5.In a large shallow dish, combine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated.

6.Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.

CHEESY SALMON CANNELLONI Serves 4-6

1 large packet cannelloni

250 g ricotta cheese

90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten

210 g red salmon, drained with bones removed

2 teaspoons lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons of extra cheddar cheese

375 g jar pasta sauce

1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.

2.Place spoonfuls of salmon mixture into cannelloni shells until full.

3.Place in a single layer in a shallow dish.

4.Pour pasta over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.

5.Cook for 14 minutes on MEDIUM HIGH.

6.Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

7.Sprinkle with chopped parsley to serve.

GARLIC PRAWNS Serves 4

24 green king prawns

3 tablespoons butter

3 cloves garlic, crushed

1 tablespoon chopped parsley

1.Peel and devein prawns, leaving tails in tact.

2.Combine butter and garlic. Cook for 1 minute on HIGH.

3.Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2 minutes.

4.Serve in individual dishes sprinkled with parsley.

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