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Frypan recipes continued
4. Heat frypan on setting 8. Heat 1
tablespoon of oil in the frying pan and
place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom. Do
not turn. Carefully pour enough water in
the frying pan so that the dumplings are
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove
lid and cook, uncovered, until all the water
has evaporated. Remove from pan, repeat
with remaining dumplings.
Note: The water should be simmering the
whole time. If this does not happen increase
the heat to setting 10.
5. Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar are
available at Asian grocery stores.
Soya Sauce Chicken Wings Serves 4
1½ kg chicken wings
¹/
³
cup honey
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4. Turn electric frypan onto setting 6. Cook
wings, turning occasionally. Cook for about
30 minutes or until browned and cooked
through.
5. Serve with rice.
Tip: Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Chilli Crab Serves 4
Not suitable for model FP5500P
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹/
³
cup tomato sauce
¹/
³
cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in electric frypan on setting 8. Add
whites of onions, garlic, chilli and ginger to
pan and cook, stirring, until fragrant.
4. Reduce heat to setting 6 and add crabs.
Combine remaining ingredients and pour
over crabs. Stir crabs gently to coat then
cook, covered, stirring occasionally for
about 15 minutes or until the crabs have
gone a deep orange colour and are just
cooked through.