- Instruction / Recipe Booklet - FP7710

12
Recipes (continued)
Remove lid and cook, uncovered, until all
the water has evaporated. Remove from
pan, repeat with remaining dumplings.
Ne: The water should be simmering the
whole time. If this does not happen increase
the heat to setting 10.
5. Serve with dipping sauce.
Ti: Kecap manis, mirin and black vinegar are
available at Asian grocery stores.
Sa Sace Chicke Wig See 4
1½ kg chicken wings
¹/
³
cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in electric
frying pan. Pour sauce over wings and turn
to coat.
4. Turn electric frying pan onto setting 6.
Cook wings, turning occasionally. Cook for
about 30 minutes or until browned and
cooked through.
5. Serve with rice.
Ti: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
Chilli Cab See 4
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹/
³
cup tomato sauce
¹/
³
cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1. Remove flap from the undersides of crabs
then flip crab over. Place your 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 and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in electric frypan on heat 8. Add
whites of onions, garlic, chilli and ginger to
pan and cook, stirring, until fragrant.
4. Reduce heat to 6 and add crabs. Combine
remaining ingredients and pour over
crabs. Stir crabs gently to coat then cook,
covered, stirring occasionally for about
15 minutes or until the crabs have gone
a deep orange colour and are just cooked
through.