Breville THE HOT WOK BEW600XL User Manual page 31

RECIPES
THAI SHRIMP ANd MANGO SALAd
Makes 4 servings
INGREdIENTS
2 ¼ lbs (1kg) medium shrimp, peeled
and deveined
3 tablespoons (45ml) light olive oil
3 cloves garlic, crushed
1 small red chili (Thai), chopped
1 tablespoon chopped cilantro
2 mangoes peeled and chopped (frozen mango
can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in 1⁄3 inch (1cm) pieces
½ punnet cherry tomatoes, cut in half
½ cup cashew nuts
dressing
2 tablespoons (30ml) lime juice
½ cup (125ml) sweet chili sauce
2 teaspoons (10ml) fish sauce
METHOd
1. Marinate the shrimp with the garlic, chili
and cilantro for 20 minutes.
2. Combine all dressing ingredients in a
screw-top jar and shake to combine.
3. Place the lettuce, green onions,
tomatoes, and cashew nuts into a
mixing bowl.
4. Set the Wok temperature to 'High Sear'.
Add the shrimp and cook for 3-5 minutes
until cooked, then remove.
5. Add to the lettuce leaves and pour over
the dressing, mix the salad before serving.
Serve with green onions.
BEW600XL_IB_A10.indd 31
SPICy PORK ANd CHILI SALAd
Makes 4-6 servings
INGREdIENTS
2 tablespoons (30ml) peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
¾lb (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
METHOd
1. Set the Wok temperature to 'High Sear'.
Add the oil, nuts and curry paste and
cook for a few minutes.
2. Add the ground pork and stir to brown.
Add the brown sugar and fish sauce, stir-
fry until the liquid has evaporated.
3. Arrange the lettuce on serving plates
and top with the tomato then the
pork mixture.
31
24/06/10 1:28 PM