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RECIPES
SAUTÉED SHRIMPS
Makes 4-6 servings
INGREDIENTS
32 medium shrimp, 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 (30ml) light olive oil
1 small brown onion, diced
1 cup (125ml) crunchy peanut butter
½ cup (125ml) coconut cream
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) lemon juice
METHOD
1. Mix the shrimp with the ground spices,
garlic, and chili.
2. Set the Wok temperature to ‘High Sear’.
Add the oil, then the shrimp and cook for
2 minutes. Remove.
3. Add the onion and stir-fry until soft. Add
the peanut butter, coconut cream and soy
sauce, bring to a boil then add the shrimp
and lemon juice. Continue to cook until
the shrimp have heated through.
Serve with steamed jasmine rice.
STIR-FRIED SEAFOOD WITH
RICE NOODLES
Makes 4-6 servings
INGREDIENTS
1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
½lb (225g) fresh rice noodles, sliced
½lb (250g) can baby corn
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add the oil then garlic and ginger,
cook for 2 minutes or until the ginger
is fragrant.
2. Add the seafood and stir for a few
minutes to infuse the flavors, add the
soy and stock then bring the mixture to
the boil.
3. Add the noodles, corn, and stir to
heat through.
Serve with sliced green shallots.
BEW600XL_IB_A10.indd 36 24/06/10 1:28 PM