Sharp R-42CV(ST) Operation Manual page 45

SCALLOPS IN BLACK BEAN SAUCE
1 tablespoon oil
2 spring onions, finely sliced
1 chilli, seeded and finely chopped
1 tablespoon cornflour
1. In a large microwave safe bowl combine oil, onions and chilli; cook for 1
minute on 1100W.
2. Stir in cornflour, sugar, soy sauce and black bean sauce.
3. Add scallops; stir well.
4. Cook for 10-12 minutes on 550W, stirring twice during cooking.
CRISPY MARINATED CRAB STICKS
12 crab sticks
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons grated ginger
1. Cut crab sticks in half.
2. Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix
well.
3. Place crab sticks in marinade and allow to stand 2 hours. Drain.
4. Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure
with a toothpick.
5. Place on the low rack.
6. Cook for 14-16 minutes on COMBI C-3.
7. Cook for 11/2 minutes on GRILL.
R-42CV(ST).indb R-42CV(ST).indb 43 43
Serves 4
2 teaspoons sugar
1 tablespoon soy sauce
2 tablespoons black bean sauce
500 g scallops
Makes 24
1 teaspoon sugar
1/4 cup oil
1 tablespoon soy sauce
8 rashers bacon, rind
removed
TAGLIATELLE AND CRAB SALAD
500 g tagliatelle pasta
12 crab sticks, sliced
1/2 cup toasted pine nuts
6 shallots, chopped
1. Place tagliatelle into a large microwave safe bowl. Cover with hot tap water.
Cook for 14-16 minutes on 1100W, until tender. Drain well.
2. Toss sliced crab sticks, pine nuts and shallots through pasta.
3. Mix French dressing and cream. Season with salt and pepper. Pour over
pasta. Toss well.
PRAWN CREOLE
20 g butter
1 medium onion, chopped
1 capsicum, chopped
1 stick celery, sliced
2 tablespoons flour
400 g can whole tomatoes
1/2 cup tomato paste
1. In a large microwave safe bowl, combine butter, onion, capsicum and
celery. Cook for 4-5 minutes on 1100W.
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and
chilli powder; mix well.
3. Cook, uncovered, for 5 minutes on 1100W, stirring once.
4. Add prawns and cook for 18-20 minutes on 550W, stirring twice. Serve with
rice.
23
Serves 6-8
1/2 cup French dressing
300 mL cream
salt and pepper
Serves 4
1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon chilli powder
500 g green prawns, peeled and deveined
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