Sharp R-242E, Operation Manual And Cookbook

Page: 31 / 37

6
Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1/2 cup Margarine or
butter
2
2
/
3
tsp Plain flour
2
2
/
3
tbsp Fresh lemon
juice
1 tbsp Chopped parsley
1/4 tsp Salt
[Method]
1. Place margarine in rectangular baking dish or 25 cm
square casserole. Microwave at HIGH for 1 to 2 min-
utes until melted. Blend in remaining ingredients ex-
cept fish fillets to make into butter sauce.
2. Coat both sides of fish fillets with butter sauce. Arrange
in the baking dish. Cover with plastic wrap. Microwave
at HIGH for 7 to 8 minutes until fish flakes easily in
centre with fork.
Prawns with Chili Peppers
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornflour
2 slices Ginger
1 tbsp
Oil
[Method]
1. Clean prawns, slit the back and remove the vein. Cut
each into two or three pieces, and place in bowl.
Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili peppers
and remove seeds.
3. Remove prawns from wine, sprinkle with cornflour.
4. Place prawns, green onion, chili pepper and ginger in
casserole, add 1 tablespoon oil and stir well. Cover
and microwave at HIGH for 2 minutes. Take out and
stir. Add seasonings, stir well. Cover and microwave
at HIGH for 2 minutes.
5. Stir, serve hot.
few Pepper
few Celery seed
500 g Sole or flounder
fillets, fresh or
frozen, thawed
[Seasonings]
1
1
/
2
tbsp Soy sauce
1 tbsp Vinegar
1 tbsp Sugar