Bedienungsanleitung Tower T14010 Pan (Seite 10 von 16) (Englisch)

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4 RECIPES

Garlic Crusted King Prawns

Ingredients

400g King Prawns

¼ tsp. Salt

¼ tsp. Corn Flour

5 tbsp. Vegetable Oil

5 Cloves Garlic, Finely Diced

Method

1. First prepare the prawns. Remove the

heads and cut down the back of the prawn

to devein.

2. Rinse the prawns under the water and sit

them in a sieve to allow them to dry as

much as possible.

3. Heat 2 tablespoons of oil with the sauté pan

on a medium heat, and stir-fry the garlic for

around 30 seconds. Turn the sauté pan off,

removing the heat and remove the garlic.

Leave any extra oil in the sauté pan.

4. Add ¼ tsp. cornower and ½ tsp. of water

(mixed together) drizzle over the prawns just

before adding them to the sauté pan. Toss

the prawns with your hands to cover them

with the mixture. This works as a seal to

keep the moisture into the prawns.

5. Reheat the sauté pan to a high heat and

add 2 tablespoons of oil.

6. Add the prawns. Spread the prawns into

a single layer as soon as they go into the

sauté pan. This helps them sear nicely. Flip

them over so that both sides are perfectly

seared. After about 30 seconds, stir fry the

prawns. Add the garlic back into the sauté

pan and mix.

7. Once everything is coated, switch off the

heat and serve.

Egg Fried Rice

Ingredients

200g Long Grain White Rice (Washed)

4 tbsp. Vegetable Oil

5 Eggs

1 tsp. Finely Diced Ginger, Sugar

½ tsp. Salt

¼ tsp. Ground White Pepper

1 tsp. Light Soy Sauce

¼ Dark Soy Sauce

2 Spring Onions (Chopped)

80g Cashew Nuts

Method

1. Cook the rice on a high heat. Once you

have brought the rice to a boil, reduce the

heat to low, cover the rice and cook for 10

– 15 minutes. Once the rice has cooked,

allow it to cool, cover and chill overnight.

2. Prepare your cashews by frying them for

a couple of minutes in oil, until they are

golden brown.

3. Beat 3 of the eggs in a bowl, with the salt

and 1 tsp. of oil.

4. Heat 1 tbsp. of oil in the sauté pan on a

high heat. Add the eggs and scramble for

around 20 – 30 seconds. Remove the softly

cooked egg and set aside.

5. Add 2 more tbsp. of oil to your sauté pan.

Fry the ginger and add the rice from the

previous night. Using a spatula, move the

rice around the sauté pan. Reduce the

sauté pan to a medium heat and stir fry.

Once the rice has heated through, add the

pepper, sugar, a pinch of salt and the soy

sauce, and stir fry for another minute, or

until the rice is evenly coated.

6. Crack the remaining two eggs into a well in

the centre of the rice. Beat them quickly in

the sauté pan, and then mix them through

the rice, and stir fry for a couple of minutes,

until the egg is cooked.

7. Add the cooked egg that you set aside,

along with the spring onions and cashew

nuts, and stir fry for a further couple of

minutes.

8. Your egg fried rice is now ready to serve.

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