Breville EW40 Instructions For Use Manual page 25

Entrees and accompaniments
Plum glazed chicken wings
1kg chicken wings, pinion and wing
removed
(if desired)
⁄ cup prepared plum sauce
1
2
1 tablespoon honey
2 tablespoon sweet Thai chilli sauce
2 tablespoons dark soy sauce
1 tablespoon sesame seeds
1 cup chicken stock
1. Place prepared chicken into a large mixing bowl.
. Combine the remaining ingredients and mix well.
3. Marinate and refrigerate for several hours
or overnight.
4. Heat the wok on a moderate heat setting -,
add the chicken wings and stir for  minutes, add
1 cup of chicken stock and place the lid onto the
wok for 10 minutes to complete the cooking.
Serve with mixed salad leaves.
R
continued
Thai prawn and
4
mango salad
1kg green prawns, peeled and de–veined
3 tablespoons light olive oil
3 cloves garlic, crushed
1 small red chilli, chopped
1 tablespoon chopped fresh coriander root
2 mangoes, peeled and chopped (canned mango
can be substituted if out of season)
1 butter lettuce or green oak, washed
4 green shallots sliced in 1cm pieces
⁄ punnet cherry tomatoes cut in half
1
2
⁄ cup cashew nuts
1
2
DRESSING
2 tablespoons lime juice
⁄ cup sweet chilli sauce
1
4
2 teaspoons fish sauce
1. Marinate the prawns with the garlic, chilli and
coriander root for 0 minutes.
. Combine all dressing ingredients in a screw top jar
and shake to combine.
3. Place the lettuce, shallots, tomatoes, and cashew
nuts into a mixing bowl.
4. Heat the wok on high sear setting.
. Add the prawns and cook for 3– minutes until
the prawns are cooked, then remove. Add to the
lettuce leaves and pour over the dressing, mix the
salad before serving.
Serve with crisp shallots.
4-6