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Skillet Recipes (continued)
20
Curried Prawns Serves 6
2 tablespoons oil
6 green onions, cut into 5cm pieces
1 medium onion, sliced
2 tablespoons curry powder
50g beans, roughly chopped
1 celery stalk, sliced into 1cm pieces
1kg green prawns, shelled and deveined
2 cups chicken stock
1 tablespoon cornflour
2 tablespoons sherry
¼ cup cream
1. Heat oil in skillet, add onions and cook
until softened. Add curry powder and cook,
stirring, until fragrant. Add the beans and
celery; cook for a further minute.
2. Add prawns and stock. Stir through
combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes or until
prawns are just cooked through.
3. Stir through cream. Serve with rice.
Pan Fried Fish with Garlic and Lemon Serves 2
2 x 200g white fish fillets
1 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon lemon juice
1 eschalot, minced
2 tablespoons shredded fresh basil leaves
Sea salt
Freshly ground black pepper
Steamed New Potatoes or Mash, to serve
Steamed Broccolini, to serve
1. Place fish in a shallow baking dish. In
a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat skillet pan on setting 8. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.