all-clad NC00135210-02, Instructions Manual

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29
EN
Variation
Barley and Spring Vegetables Salad
Replace:
• Shrimp with scallops or pieces of firm white fish, cut into small pieces.
• Snap peas with broccoli florets or baby bok choy, quartered
Thai Streamed Shrimp and Sugar Snap Peas with Coconut Curry Sauce
Servings: 4
Ingreedients:
1 (13.5-ounce) can unsweetened coconut milk
½ cup chicken or vegetable broth
1 clove garlic, minced
1 teaspoon minced peeled fresh ginger
1 tablespoon fish or soy sauce
1 teaspoon curry powder
1 pound large shrimp, peeled
8 ounces sugar snap peas
6 green onions, trimmed and cut into 2-inch pieces
Salt to taste
4 sprigs cilantro, leaves only, torn
1 small jalapeno, sliced into rings (optional)
Lime, quartered
• Combine in the cooking pot the coconut milk, broth, garlic, minced ginger, fish or soy sauce and curry powder.
• Place the steam basket on top of the cooking pot. Add the shrimp, snap peas and green onion pieces.
• Select the Steam setting. Press Start/Stop button. Let cook, covered, for approximately 15-20 minutes or until
the shrimp are pink and firm to the touch. Press Start/Stop.
• Remove the steam basket. Season the coconut sauce with salt to taste. Divide the steamed shrimp and vegetables
in soup bowls. Ladle the sauce over the shrimp. Sprinkle with cilantro leaves, optional jalapeno rings and serve
with lime wedges.
• Serve with bowls of jasmine rice.