Breville EW40 Instructions For Use Manual page 32

Stir fry prawns with
snowpeas and oyster sauce
1 tablespoon peanut oil
1 medium carrot, peeled and finely sliced
150g snowpeas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium green prawns, peeled
and de-veined
2 tablespoons oyster sauce
1 cup green onions, cut into 3cm pieces
1. Heat the wok on high sear setting, add the oil
and stir fry the carrots and snowpeas cook for 3
minutes then remove.
. Add the garlic and ginger to the wok and cook
for a minute before adding the prawns, cook the
prawns until they turn red.
3. Return the vegetables to the wok, add the oyster
sauce and green onions, cook until the prawns are
coated in sauce.
Serve with boiled rice.
Saté prawns
4-6
32 medium green prawns, peeled
and de-veined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small chilli seeds removed, finely sliced
2 tablespoons light olive oil
1 small brown onion, diced
1 cup crunchy peanut butter
⁄ cup coconut cream
1
2
2 teaspoons soy sauce
1 tablespoon lemon juice
1. Mix the prawns with the ground spices, garlic,
and chilli.
. Heat the wok on high sear setting, add the oil
then prawns cook for  minutes and remove.
3. Add the onion and stir fry until soft, add the
peanut butter, coconut cream and soy sauce,
bring to the boil, then add the prawns and lemon
juice. Continue to cook until the prawns have
heated through.
Serve with steamed jasmine rice.
4-6
R1