Recipes continued
Spicy Prawn Soup | (Serves 4) |
2 stems fresh lemongrass, chopped
2 fresh red chillies
11/2 tablespoons grated fresh ginger
6 cups fish stock
500g uncooked prawns, shelled and deveined
1/4 cup lime juice
1 tablespoon coriander, chopped
1.Blend lemongrass, chillies and ginger until finely chopped.
2.Pour stock into the Wok and bring to the boil on setting 10. Add chilli mixture and simmer, uncovered for 15 minutes.
3.Add prawns and lime juice and allow to simmer until prawns are cooked.
4.Serve with sprinkled coriander.
Fried Camembert | (Serves 6) |
2 x 125g camembert or brie cheese
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
2 cups dried breadcrumbs Oil for deep frying
1.Preheat oil in Wok to setting 10.
2.Using a wet knife, cut cheese into small wedges. Combine salt, pepper and breadcrumbs.
3.Coat each wedge of cheese in egg and then breadcrumbs. Repeat this procedure twice. Place wedges in Wok and fry until golden brown.
4.Serve hot with Cranberry sauce.
MAIN MEALS
Crispy Lemon Chicken | (Serves 6) |
6 chicken breast fillets
1/2 cup lemon juice
1 tablespoon sugar
2 teaspoons soy sauce Oil for deep frying
1/2 cup cornflour
1/4 cup chicken stock
1.Chop each chicken in half. Combine lemon juice, sugar and soy sauce. Pour over chicken and marinade in refrigerator for 30 minutes.
2.Drain chicken and reserve marinade.
3.Heat oil in Wok to setting 10. Coat chicken in cornflour and fry until golden brown. Drain chicken on absorbent paper.
4.Combined reserved marinade and 1 tablespoon cornflour with stock in clean wok and heat until thickened. Served over crispy lemon chicken.
Curried Prawns | (Serves 6) |
3 tablespoons oil
6 green onions, cut into 5cm pieces
2 medium onions, sliced
3 celery stalks, chopped
1/2 cup French beans
2 tablespoons curry powder
1kg uncooked prawns, shelled and deveined 2 cups chicken stock
1/4 cup cornflour
2 tablespoons sherry
1/4 cup cream
11
