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stir fries
continued
satay prawns
Serves 4
500g peeled, de-veined king prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, peeled and finely chopped
1 small red chilli, finely chopped
2 tablespoons peanut or vegetable oil
1 small onion, peeled and finely chopped
¼ cup crunchy peanut butter
½ cup light coconut milk
1 tablespoon soy sauce
2 teaspoons brown sugar
½ cup/125ml water
1 tablespoon lemon juice
lemon wedges, for serving
1.
Mix together prawns, coriander, cumin,
garlic and chilli in a bowl.
.
Heat Wok on setting HIGH SEAR. Add 1
tablespoon of oil, add prawns and stir fry
in batches until golden brown and just
cooked. Remove prawns, set aside and
keep warm.
3.
Reduce heat to setting , add remaining oil
and onion, stir fry for to 3 minutes or until
golden brown.
4.
Stir in peanut butter, coconut milk, soy
sauce, brown sugar and water, cover with
lid, bring to the boil. Reduce heat to setting
4 and simmer until mixture thickens, about
1 minute. If sauce becomes too thick add a
little extra water
5.
Stir in prawns and lemon juice, cook until
prawns have heated through. Do not over
cook.
Serve with steamed rice and lemon wedges.
R1
NOTE: All RECIPES uSE AuSTRAlIAN STANDARD MEASuRING CuPS AND SPOONS.
Chilli chicken noodles
serves 4 - 6
6 chicken thigh fillets, trimmed of fat
1 cup/250ml sweet chilli sauce
2 tablespoons vegetable oil
2 sticks celery, finely sliced
2 carrots, cut into thin strips
6 green shallots, cut into 3cm lengths
2 teaspoons curry powder
1 cup/250ml chicken stock
450g pkt fresh Hokkien noodles
100g bean shoots, for serving
1.
Marinate the chicken in the sweet chilli
sauce for hours or overnight in the
refrigerator.
.
Heat the Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add celery, carrots,
shallots and curry powder, stir fry for
minutes. Remove from Wok and set aside.
3.
Drain chicken and reserve marinade.
4.
Heat remaining oil in Wok, add chicken
and cook for to 3 minutes or until well
browned on both sides.
5.
Add stock and reserved marinade to Wok,
cover with lid with vent in open position
and bring to the boil. Reduce heat to setting
4 and simmer for 15 minutes or until
chicken is cooked.
.
In the meantime, prepare noodles
according to directions on packet and
drain.
7.
Remove chicken from Wok and continue
simmering sauce until thickened slightly,
about to 3 minutes. Cut chicken into thin
slices.
.
Increase heat to setting 10. Add noodles,
stir fried vegetable mixture and chicken,
stir and cook for 1 to minutes until
heated through.
Serve topped with bean shoots.
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