Breville EW30XL - Manual (Page 30)

29
Plum glazed chicken wings
2 1 ⁄
4
lbs (1kg) chicken wings or drumettes, (wings
with tips and second joint removed if desired)
1 ⁄
2
cup (125ml) prepared plum sauce
1 tablespoon (15ml) honey
2 tablespoon (30ml) sweet Thai Chili
sauce (Sriracha)
2 tablespoons (30ml) dark soy sauce
1 tablespoon sesame seeds
1 cup (250ml) chicken stock
1. Place prepared chicken into a large mixing bowl.
2. Combine the remaining ingredients and mix well.
3. Marinate and refrigerate for several hours
or overnight.
4. Heat the wok on a moderate heat setting 6-8, add
the chicken wings and stir for 5 minutes, add 1
cup of chicken stock and place the lid onto the
wok for 10 minutes to complete the cooking.
Serve with mixed salad leaves.
Thai shrimp and
mango salad
2 1 ⁄
4
lbs (1kg) medium shrimp, peeled
and deveined
3 tablespoons (45ml) light olive oil
3 cloves garlic, crushed
1 small red chile (Thai), chopped
1 tablespoon chopped cilantro
2 mangoes peeled and chopped (frozen mango
can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in
1 ⁄
3
inch (1cm) pieces
1 ⁄
2
punnet cherry tomatoes, cut in half
1 ⁄
2
cup cashew nuts
Dressing
2 tablespoons (30ml) lime juice
1 ⁄
2
cup (125ml) sweet chili sauce
2 teaspoons (10ml) fish sauce
1. Marinate the shrimp with the garlic, chile and
cilantro for 20 minutes.
2. Combine all dressing ingredients in a screw-top
jar and shake to combine.
3. Place the lettuce, green onions,tomatoes, and
cashew nuts into a mixing bowl.
4. Heat the wok on high sear setting.
5. Add the shrimp and cook for 3-5 minutes until
cooked, then remove. Add to the lettuce leaves
and pour over the dressing, mix the salad
before serving.
Serve with green onions.
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