COOK BOOK
COOK BOOK
FRIED CORN
● Corn
2 pcs
● Olive oil
2 tsp
DIRECTIONS
1. Set temperature to 200ºC and timer to
5 minutes for preheating.
2. Coat a thin layer of olive oil to the corn.
Set timer for 10 minutes or bake until
Golden brown.
* NOTE: Use different spices for different taste.
FRIED DUMPLINGS
● Dumplings
(unfreezing)
10 pcs
● Olive oil
2 tsp
DIRECTIONS
1. Set temperature to 180ºC and timer to
5 minutes for preheating.
2. Place dumplings into fryer basket evenly.
3. Coat a thin layer of olive oil onto the
dumplings. Set timer for 12-15 minutes
or fry until golden brown.
* NOTE: Use different spices for different taste.
SPICY SHRIMP
● Unfreezing prawns
10 pcs
● Oil
2 tbsp
● Garlic
(Minced)
1 tsp
● Black pepper
1 tsp
● Chili powder
1 tsp
● Sweet chili sauce
100mg
DIRECTIONS
1. Set temperature to 200ºC and timer to
5 minutes for preheating.
2. Rinse the prawns.
3. Coat a thin layer of salad oil onto the prawns. Set timer for 5-8 minutes or fry until crunchy
golden layer.
4. Spread sweet chili sauce with salt and pepper in a pan and serve.
* NOTE: Use different spices for different taste.
FRIED LOTUS ROOT
● Oil
2 tsp
● Lotus root
500g
● Starch
1 cup
● Flour
1 cup
DIRECTIONS
1. Set temperature to 200ºC and timer to
5 minutes for preheating.
2. Mix flour, starch, salad oil and water into paste, then coat the lotus root.
3. Place coated lotus root into fryer basket. Set timer for 12-15minutes or bake until crunchy.
* NOTE: Use different spices for different taste.
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