SCALLOPS IN BLACK BEAN SAUCE Serves, Prawn Creole

SCALLOPS IN BLACK BEAN SAUCE Serves 4

1 tablespoon oil	2 teaspoons sugar
2 spring onions, finely sliced	1 tablespoon soy sauce
1 chilli, seeded and finely chopped	2 tablespoons black bean
1 tablespoon cornflour	sauce
	500 g scallops

1.In a large microwave safe bowl combine oil, onions and chilli; cook for 1 minutes on 100%.

2.Stir in cornflour, sugar, soy sauce and black bean sauce.

3.Add scallops; stir well.

4.Cook for 10-12 minutes on 50%, stirring twice during cooking.

1.Place tagliatelle into a large microwave safe bowl. Cover with hot tap water. Cook for 14-16 minutes on 100%, until tender. Drain well.

2.Toss sliced crab sticks, pine nuts and shallots through pasta.

3.Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

1.Cut crab sticks in half.

2.Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix well.

3.Place crab sticks in marinade and allow to stand 2 hours. Drain.

4.Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure with a toothpick.

5.Place on the low rack.

6.Cook for 14-16 minutes on LOW MIX TOP GRILL.

7.Cook for 11/2 minutes on TOP GRILL.

PRAWN CREOLE		Serves 4
20 g butter	1 cup chicken stock
1 medium onion, chopped	1 tablespoon parsley
1 capsicum, chopped	2 teaspoons sugar
1 stick celery, sliced	1/2	teaspoon salt
2 tablespoons flour	1/2	teaspoon chilli powder
400 g can whole tomatoes	500 g green prawns, peeled and deveined
1/2 cup tomato paste

1.In a large microwave safe bowl, combine butter, onion, capsicum and celery. Cook for 4-5 minutes on 100%.

2.Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chilli powder; mix well.

3.Cook, uncovered, for 5 minutes on 100%, stirring once.

4.Add prawns and cook for 18-20 minutes on 50%, stirring twice. Serve with rice.