AEG MCD1751E - Manual (Page 36)

34
Meat, fish & poultry
China
Prawns with chilli
Total cooking time: approx. 5 - 7 minutes
Utensils: Bowl with lid (1 litre capacity)
Bowl with lid (2 litre capacity)
Ingredients
6
prawns (shelled 240 g)
50 ml white wine
2 small bunches of chives (200 g)
1-2 chillies, hot
20 g ginger (fresh)
1 tbsp cornflour
2 tbsp vegetable oil (20 g)
1 1 / 2 tbsp soy sauce (20 ml)
1 tbsp sugar
1 tbsp vinegar
1. Wash the prawns. Remove the shell and tail. Cut into
the spine and remove gut. Cut each prawn into 2 or 3
pieces and snip each piece so they do not curl when
cooked. Put the prawns into a bowl and sprinkle with
the wine. Cover and marinate.
2. Wash chives and chillis and pat dry. Cut chives into
5cm lengths. Cut chillies in half lengthwise and remove
seeds. Peel and slice ginger.
3. Take the prawns out of the wine and coat them in
cornflour.
4. Put oil, chives, chillies and ginger slices into bowl and
cover. Heat.
approx. 2 min.
800 W
5. Add prawns to the bowl. Season with soy sauce, sugar
and vinegar. Stir and cook covered.
3-5 min.
800 W
Allow the prawns to stand for 1 - 2 minutes after
cooking. Serve hot.
Germany
Roast pork with crackling
Total cooking time: approx. 55-63 minutes
Utensils: Bowl with lid (2 litre capacity)
Bowl with lid (1 litre capacity)
Ingredients
1000 g
boned shoulder of pork, with fat rind
1 - 2 garlic cloves
salt
black pepper, freshly ground
1 tsp caraway seeds
2 carrots, sliced (125 g)
60 g celeriac, finely diced
60 g leeks, sliced in rings
salt & pepper
75 ml water
75 ml beer
dark gravy thickener for
1 / 4 - 1 / 2 litre gravy
1. Wash the meat and pat dry. Cut a criss-cross pattern
onto the fat rind.
2. Crush garlic clove, mix with salt, pepper and caraway
seeds, and use to season meat.
3. Place the meat rind-down in bowl. Season vegetables
and add them to bowl. Mix water and beer and pour
into bowl. Cook covered, turning halfway through
cooking.
1. 6-7 min.
800 W
2. 46-52 min. 560 W
4. Remove meat, wrap in kitchen foil and leave to stand
for 10 minutes. Strain the meat juices through a sieve
into the small dish. Add water to make 250 ml of
liquid. Add the correct amount of gravy thickener to
the juices, stir and heat covered, stirring occasionally.
3-4 min.
800 W
Season the sauce as required, pour over meat and
serve.
Tip: Vegetables and dumplings or boiled potatoes go well
with this recipe
2. AG-61+62D-UK English 20/05/2004 15:31 Page 34