Breville THE HOT WOK BEW600XL - Manuel (Page 31)

31
RECIPES
THAI SHRIMP ANd MANGO SALAd
Makes 4 servings
INGREdIENTS
2 ¼ lbs (1kg) medium shrimp, peeled
and deveined
3 tablespoons (45ml) light olive oil
3 cloves garlic, crushed
1 small red chili (Thai), chopped
1 tablespoon chopped cilantro
2 mangoes peeled and chopped (frozen mango
can be substituted if out of season)
1 head butter lettuce or green leaf, washed
4 green onions sliced in 1⁄3 inch (1cm) pieces
½ punnet cherry tomatoes, cut in half
½ cup cashew nuts
dressing
2 tablespoons (30ml) lime juice
½ cup (125ml) sweet chili sauce
2 teaspoons (10ml) fish sauce
METHOd
1.
Marinate the shrimp with the garlic, chili
and cilantro for 20 minutes.
2. Combine all dressing ingredients in a
screw-top jar and shake to combine.
3. Place the lettuce, green onions,
tomatoes, and cashew nuts into a
mixing bowl.
4. Set the Wok temperature to ‘High Sear’.
Add the shrimp and cook for 3-5 minutes
until cooked, then remove.
5. Add to the lettuce leaves and pour over
the dressing, mix the salad before serving.
Serve with green onions.
SPICy PORK ANd CHILI SALAd
Makes 4-6 servings
INGREdIENTS
2 tablespoons (30ml) peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
¾lb (300g) ground pork
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
METHOd
1.
Set the Wok temperature to ‘High Sear’.
Add the oil, nuts and curry paste and
cook for a few minutes.
2. Add the ground pork and stir to brown.
Add the brown sugar and fish sauce, stir-
fry until the liquid has evaporated.
3. Arrange the lettuce on serving plates
and top with the tomato then the
pork mixture.
BEW600XL_IB_A10.indd 31 24/06/10 1:28 PM