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– 75 –
Fish and Shell¿ sh
S
TEAMED WHITEFISH WITH MUSHROOM
Ingredients:
2 pieces White¿ sh
(¿ shbone removed,
80
g
each piece)
Assorted 60
g
honshimeji mushroom, enoki
mushroom
moderate salt, pepper
1 tablespoon cooking wine
moderate honewort
moderate olive oil
2 sheets baking paper (30 x 30 cm)
Method:
1. Season ¿ sh with salt and pepper.
Cut open honshimeji mushroom and enoki
mushroom.
2. Place the ¿ sh separately on the 2 sheets of
baking paper, with ¿ sh skin facing upwards. Place
2 equal parts of honshimeji mushroom and enoki
mushroom around each, sprinkle on cooking
wine and wrap up.
3. Pour water into the tank before cooking.
4. Place onto the grill tray, and then place the grill
tray on middle shelf. Select 300 W + steam for
10 minutes.
5. Remove to plate after heating, relish with
honewort, and sprinkle on sour citrus vinegar
according to individual preference.
G
ARLIC &
C
HILI
P
RAWNS
Serves: 4
Ingredients:
1
kg
uncooked king prawns
1 small red onion, thinly sliced
40
g
butter
3 garlic cloves, crushed
2 fresh bird’s eye chillies, deseeded
& ¿ nely chopped
½ small red capsicum, ¿ nely sliced
100
g
snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
¼ cup coriander leaves, chopped
cooked jasmine rice, to serve
Method:
1. Peel and de-vein prawns leaving tails in tact, set
aside.
2. Place onion, butter, garlic and chilli into 3-litre
microwave-safe dish. Cook on 1000 W for
4 minutes, stir halfway through cooking.
3. Add prawns and mix to combine. Cook on 800 W
for 3 minutes. Stir in capsicum and snow peas,
cover and cook on 800 W for a further 3 minutes.
4. Stir through lemon juice, cream and coriander,
season and cook on 1000 W for 1 minute. Serve
immediately with cooked rice.
S
TEAMED
G
ARLIC
P
RAWNS
C
HINESE-STYLE
Serves: 4
Ingredients
240
g
large tiger prawns
2 tablespoon light soy sauce
5 cloves garlic, crushed
1 teaspoon brandy
Method:
1. Wash prawns thoroughly. In a bowl, mix the soy
sauce, garlic and brandy. Arrange the prawns
in a shallow dish, and cover with the soy sauce
mixture.
2. Fill water tank. Cook on base of oven on Steam 1
for 10 to 15 minutes, until opaque. Serve hot.
M
AYONNAISE
S
HRIMP
B
ALLS
Container: Grill tray (upper shelf).
Ingredients:
300
g
(24 pieces) shrimp
2 tablespoon corn starch
40
g
vegetable oil
moderate cashew
A:
1 teaspoon hard liquor (or Chinese spirits)
moderate salt
moderate pepper
B:
6 tablespoon mayonnaise
1 tablespoon ketchup
1 teaspoon custer sugar
Method:
1. Cut open the shrimps with shells and remove
the intestines. Wash thoroughly and wipe dry the
water. Add A, corn starch, and vegetable oil for
À avor in order.
2. Lay out 1 in the center of the grill tray in the
higher shelf position. Select crispy grill, and cook
for 12-14 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
F0003BH70QP_CB.indd 75F0003BH70QP_CB.indd 75 2014/7/9 13:33:522014/7/9 13:33:52
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