Rational SelfCookingCenter Recipe Book page 55

Fish, grill
Sauce:
Gently fry the garlic and chili in a pan, then
add chicken stock, light and dark soy sauce,
Thai chili sauce and sugar. Simmer for 10
minutes, then add the vinegar. Stir in approx.
2-3 oz cornstarch to bind and thicken.
Shrimp:
Season the shrimp lightly with salt and white
pepper, add the eggs and approx. 1oz.
cornstarch to coat, then rest for 30 minutes.
Coat again with remaining cornstarch, shape
into balls and place onto an oiled Roasting and baking tray.
Drizzle oil over the shrimp balls and cook in the SelfCookingCenter ® .
Select: fish, grill (iLC), thin, coloration 3, 5:00 m:s Close door to
preheat. Load when prompted.
After cooking, remove and allow to cool at room temperature.
Combine the finely chopped scallions, shrimp balls, and sauce all-
together in a Granite enameled container. Warm in the
SelfCookingCenter ® just enough to combine flavors and serve hot
(2-4 minutes).
Top with the toasted peanuts/cashews and the fresh cilantro.
Accessories: Roasting and baking tray, Granite enameled container
29
48 Gung-po shrimp