Silvercrest STGG 1800 A1 User Manual

Page 16

STGG 1800 A1

Coconut curry prawns

Ingredients:

♦

100 g red curry paste

♦

50 ml coconut milk

♦

400 g prawns (alternatively shrimps)

♦

200 g sugar snaps

♦

2 peppers

♦

2 onions

♦

2 garlic cloves

♦

Salt and pepper

♦

Kitchen foil

1) Mix the curry paste and the coconut milk.
2) Wash the prawns, the sugar snaps and the peppers.
3) Peel the onions and garlic cloves.
4) Chop the onions, the garlic cloves and peppers into small pieces.
5) Spread the prawns and the vegetables evenly over four pieces of aluminium foil. The aluminium foil

must be big enough so that it is possible to wrap up the ingredients in little packages. Drip the coconut
curry sauce over the food and season everything with salt and pepper.

6) Close up the packages well so that no liquids can escape.
7) Place the ﬁ lled packages on the griddle 1 (preheated to temperature level 4) and cook them from

both sides for around 15 minutes each side.

NOTE

►

Depending on the size of the packages, it is possible that only 2 - 3 of the packages will ﬁ t onto the
griddle 1 at once. Grill the remaining packages after the ﬁ rst ones are cooked.

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