Maxim EW70A, Owner'S Manual & Recipe Manual

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11
Re-Using Oil
Follow these simple directions to use the oil three or four times:
Allow oil to cool, then pour through a strainer lined with several
thicknesses of cheese cloth or paper towels into a clean container.
Cover and store oil in a cool place.
When ready to re-use, add a few slices of raw potato to the used
oil during the heating period. This will remove most food odors in
the oil. Discard potatoes after they have browned. A small amount
of fresh oil can be added to the used oil, as required. If oil darkens
or begins to smoke while heating, discard and use fresh oil.
Steaming
Steaming is a common method of Asian cooking. Food is cooked in
its own juices by steam over boiling water. Steaming is a healthy
way to prepare food. The moist heat retains the food’s nutrients,
heightens the flavor, preserves the color and minimizes shrinkage.
A Steamer Rack is provided with your MAXIM® Wok. Place the
Steamer Rack into the Wok. Add water to the Wok so that it is one
inch below the Rack. Place the food to be steamed directly on the
Rack, or place the food in a heat proof dish and then onto the
Rack. Food must never be in the boiling water. Place Wok Cover
onto Wok. Set Temperature Control Knob to 250ºF (125ºC) and
cook according to recipe. Add hot water to maintain steaming.
WARNING: This unit produces heat and escaping steam.
Use extreme caution when removing or lifting the Lid
while cooking.
20
Shrimp Toast
Makes 20 pieces
1/2 lb. medium shrimp, shelled and deveined
5 slices white bread
1 egg, beaten
1 tablespoon Chinese rice wine
4 water chestnuts, coarsely chopped
1/8 teaspoon salt
Pinch of pepper
1 tablespoon cornstarch
2 scallions, minced
3 cups vegetable oil
Using a food processor or cleaver, finely chop shrimp into a paste.
Combine with cornstarch, sugar, salt, egg, water chestnuts, pepper
and wine, mixing until thoroughly combined. Set aside. Remove crust
from bread and cut on the diagonal making triangles.
Heat oil at 400ºF (200ºC). Spread about 2 teaspoons of filling on each
triangular piece of bread. Drop bread, shrimp side down, into oil and
deep fry about 1 minute. Gently turn over and continue to fry another
minute or until golden brown. Drain and keep warm in the oven until all
the shrimp toast is fried.
Fried Crab Won-Tons
Makes 24 won-tons
Filling:
2 oz. cooked crabmeat or cooked shrimp
1-3 oz. package cream cheese, softened
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
In a small bowl, thoroughly combine filling ingredients. Set aside. Heat
oil in Wok at 400ºF (200ºC). Place a level teaspoon of filling in center of
wrapper. Fold to form a triangle. Lightly brush center of triangle with
beaten egg, bring corners together forming another triangle.
Fry 3 won-tons at a time, approximately 2 minutes or until golden.
Remove with a slotted spoon. Drain on paper towels. Serve with
mustard and dipping sauces.
24 won-ton wrappers
1 egg, beaten
3 cups vegetable oil