Recipes - Sunbeam Wok WW8950 Instructions Manual

Frypan Recipes
All the recipes have been specifically created
and tested by our Sunbeam Test Kitchen for
each of the Ellise cookware pieces. We hope
you enjoy using your Sunbeam Ellise Stainless
Steel Cookware.
Pumpkin Soup
Serves: 4
2 tablespoons olive oil
20g butter
1.5kg pumpkin, skin and seeds removed,
cubed
4 cups chicken stock
½ cup thickened cream
Salt and freshly ground black pepper, to taste
1.Heat oil and butter in frypan on Setting
6. Add onions to pan and cook for 2-3
minutes or until tender/ Add pumpkin and
cook for a further 2-3 minutes.
2.Add stock to the pan and bring to a
simmer. Cover with lid. Reduce heat to
Setting 4. Cook for a further 30 minutes or
until pumpkin is tender. Set aside to cool.
3.Blend or process soup until smooth. Return
soup to frypan. Heat on Setting 7 until
desired temperature. Add cream. Season to
taste with salt and pepper. Serve.
18
Chilli Crab
Serves: 4
6 raw blue swimmer crabs
2 tablespoons peanut oil
3 cloves garlic, crushed
3 shallots, chopped
1 large red chilli, chopped
1 tablespoon freshly grated ginger
½ cup chicken stock
1/3 cup sweet chilli sauce
1/3 cup tomato sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon grated palm sugar
Salt and freshly ground black pepper, to taste
1.Remove flap from the underside of the
crabs. Turnover. Place thumb under the
shell between the two back legs and slowly
pull the shell away from the body. Discard.
Remove the feather like gills and front
feelers. Cut the crabs in half and crack
the large nippers. This will allow for even
cooking.
2.Heat oil in frypan on Setting 12. Add
garlic, shallots, chilli and ginger to the
pan. Cook for 1-2 minutes or until fragrant.
3.Reduce to Setting 9. Add crabs to the pan.
Pour over remaining ingredients. Simmer
for 10-15 minutes or until the crabs have
turned a deep orange colour. Season to
taste with salt and pepper. Serve.