Gastroback Design Wok Advanced Pro Operating Instructions Manual page 85

Stir-fry shrimp with snow peas
and oyster sauce
Makes 4 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 medium carrot peeled, finely sliced
approx. 150 g snow peas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium prawns, peeled and deve-
ined
2 tablespoons (30 ml) oyster sauce
1 cup green onions cut into 3 cm pieces
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil and stir-fry carrots
and snow peas. Cook for 3 minutes
and then remove.
2. Add garlic and ginger to wok and
cook for a minute before adding
prawns. Cook the prawns until they
are heated through.
3. Return vegetables to the wok, add
oyster sauce and green onions, cook
until prawns are coated in sauce.
Serve with boiled rice.
Sautéed shrimps
Makes 4 – 6 servings
Ingredients:
32 medium prawns, peeled and deve-
ined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chili, seeds removed, fine-
ly sliced
2 tablespoons (30 ml) light olive oil
1 small brown onion, diced
1 cup (125 ml) crunchy peanut butter
½ cup (125 ml) coconut cream
2 teaspoons (10 ml) soy sauce
1 tablespoon (15 ml) lemon juice
Method:
1. Mix prawns with the ground spices,
garlic, and chili.
2. Set the wok temperature to ›High
Sear‹. Add oil, then prawns and
cook for 2 minutes. Remove.
3. Add onion and stir-fry until soft. Add
peanut butter, coconut cream and
soy sauce, bring to a boil then add
prawns and lemon juice. Continue
to cook until prawns have heated
through.
Serve with steamed jasmine rice.
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