Gastroback 42515 Design Wok Advanced Pro - Manual (Page 32)

stir-fry shrimp with snow peas and
oyster sauce
Makes 4 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 medium carrot peeled, finely sliced
approx. 150 g snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium prawns, peeled and deveined
2 tablespoons (30 ml) oyster sauce
1 cup green onions cut into 3 cm pieces
method:
1. Set the wok temperature to ›High Sear‹.
Add oil and stir-fry carrots and snow peas.
Cook for 3 minutes and then remove.
2. Add garlic and ginger to wok and cook
for a minute before adding prawns. Cook
the prawns until they are heated through.
3. Return vegetables to the wok, add oyster
sauce and green onions, cook until prawns
are coated in sauce.
Serve with boiled rice.
sautéed shrimps
Makes 4 – 6 servings
Ingredients:
32 medium prawns, peeled and deveined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chili, seeds removed, finely
sliced
2 tablespoons (30 ml) light olive oil
1 small brown onion, diced
1 cup (125 ml) crunchy peanut butter
½ cup (125 ml) coconut cream
2 teaspoons (10 ml) soy sauce
1 tablespoon (15 ml) lemon juice
method:
1. Mix prawns with the ground spices, garlic,
and chili.
2. Set the wok temperature to ›High Sear‹.
Add oil, then prawns and cook for 2 minu-
tes. Remove.
3. Add onion and stir-fry until soft. Add pea-
nut butter, coconut cream and soy sauce,
bring to a boil then add prawns and lemon
juice. Continue to cook until prawns have
heated through.
Serve with steamed jasmine rice.
stir-fried seafood with rice noodles
Makes 4 – 6 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
approx. 500 g mixed seafood (Marinara mix)
2 tablespoons (30 ml) light soy sauce
1 cup chicken stock
approx. 225 g fresh rice noodles, sliced
approx. 250 g can baby corn
method:
1. Set the wok temperature to ›High Sear‹.
Add oil then garlic and ginger, cook for 2
minutes or until the ginger is fragrant.
2. Add seafood and stir for a few minutes to
infuse the flavors, add soy and stock then
bring the mixture to boil.
3. Add noodles, corn, and stir to heat
through.
Serve with sliced green shallots.
singapore hokkien noodles
Makes 4 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
1 teaspoon crushed garlic
½ teaspoon dried chili pepper
2 eggs, lightly beaten
1 tablespoon curry powder
approx. 100 g BBQ pork, finely sliced
approx. 225 g prawns, peeled and sliced
in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
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