Recipes (continued)
SEAFOOD
Mussel and Tomato Soup
Approximate steaming time
12 mussels
2 teaspoons oil
1 clove garlic, crushed
2cm piece ginger, grated
1 onion, sliced
1 stick celery, sliced
small capsicum, sliced
1 x 410g can tomatoes, pureed
2 tablespoons tomato paste
3/4 cup dry white wine
1/2 cup water
1 teaspoon sugar
2 tablespoons finely chopped parsley
1.Wash mussels and remove beards.
2.Heat oil in a small pan, lightly sauté garlic, ginger and onion.
3.Combine mussels, onion mixture and remaining ingredients into the rice cooker bowl and mix well. Position the rice cooker bowl, place the lid on and set the timer.
Satay Prawns
Approximate steaming time
1kg green king prawns, shelled and deveined
1/4 cup crunchy peanut butter
1 tablespoon soy sauce
juice of 1 lemon
1 tablespoon plum sauce
1/2 teaspoon chilli powder
1.Arrange prawns in the rice cooker bowl. Combine remaining ingredients and spread over prawns.
2.Position the rice cooker bowl, place the lid on and set the timer.
3.After 12 minutes of steaming, stir prawns through the peanut mixture to combine. Cover and continue steaming.
4.Stir prawns again after steaming has completed. Serve with rice.
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