Sunbeam WW4300 - Manual (Page 13)

11
Spicy Prawn Soup (Serves 4)
2 stems fresh lemongrass, chopped
2 fresh red chillies
1
1 /
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
Recipes continued