Kleenmaid CW52926 - Manual (Page 23)

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En
Method:
1. Heat the 0,25 l oil in the wok until it is hot enough for deep-frying. Reduce heat a
little. Deep-fry the chicken for 15 seconds until the meat turns light brown. Remove
and drain.
2. Reheat 75 ml oil and stir- fry the garlic and the shallots until fragrant. Add the rest of
the vegetables and stir-fry over a high heat for 30 seconds.
3. Add the chicken, blend well and pour in the sauce. Stir as it thickens.
4. Serve immediately with white rice.
PRAWN SAMBAL
Ingredients:
1 kg (2.2 lb) medium sized grey prawns or langoustines • 250 gr ( 0,8 oz) grated
coconut (fresh) • 5 tablespoons of oil
Sambal sauce:
15 shallots • 30 pieces of dry chili (softened) • 4 pieces of red chilis, seeded
1 tablespoon of schrimp paste • 1 clove of garlic • 2 pieces of bua keras • These ingre-
dients have to be ground to a fine paste • 2 tablespoons of tamarind to squeeze with 4
tablespoons of water.
Method:
1. Squeeze the coconut into a bowl with 1/4 cup of water.
2. Marinate prawn meat with 1 teaspoon of sugar and 1/2 teaspoon of salt for 1/2 hour.
3. Heat the wok, add the oil to fry the paste over moderately high heat till oil bubbles
through.
4. Add half of the coconut milk, stir in wok over medium heat for 3-5 minutes or till
paste is thick and fragrant.
5. Add the prawns, stir and cook covered for 3-5 minutes. Remove lid, pour in the rest
of the coconut milk. Stir well and cook for a moment before serving.
MASHED BANANA FRITTERS
Ingredients:
12-15 large bananas cut into thick slices • 400 gr (12 oz) grated coconut (white)
5 eggs • 225 gr (8 oz) sugar • 340 gr (12 oz) self raising flour sieved with 1/2 teaspoon
salt • 115 gr (4 oz) white grated fresh coconut for mixing into flour • oil for deep-frying
Method:
1. Squeeze coconut with some water and measure 175 ml (6 oz) into a cup. Set aside.
2. Whisk eggs and sugar till thick and creamy.
3. Add the flour, bananas and coconut milk gradually to the egg mixture. Stir lightly
until milk blended.
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