3.
Halve the king prawns, and cook them; turn them whilst cooking. Set the thermostat
back to position 1 and add the fish bouillon.
4.
Bring to the boil. Clean the spring onions, and cut into approximately 8 cm lengths.
Poach the spinach and the spring onions in the bouillon. If so required, add pepper and
salt to taste.
SHRIMPS WITH PIQUANT SWEET VEGETABLE SAUCE
Ingredients for 2 servings:
6 large shrimps, 1 tablespoon of sesame oil, 400 ml of fish bouillon, 1/2 shallot, 1/2 ginger
corm, 100 grams of spring onions, 50 grams of bamboo shoots, 50 ml hot sweet chilli sauce,
100 grams of Sugar Snaps, pepper and salt.
Preparation:
1.
Switch on the Electric Pan (position 4) and grease with a little sesame oil. Fry the
cleaned shrimps.
2.
Turn the thermostat to position 1 and add the fish bouillon. Chop the shallot and ginger
corm finely. Clean the spring onions, and cut the white part into approximately 8cm
lengths. Repeat with the bamboo shoots. Add to the fish bouillon, and stir in the hot chilli
sauce. Bring to the boil. Add the Sugar Snaps.
FILET MIGNON
Ingredients for 2 servings:
4 filets mignon, 80 gram, 4 rashers of lean bacon, 4 cocktail sticks, freshly-ground pepper, 400
ml chicken bouillon, 1/2 chopped onion, 1/2 tablespoon tomato ketchup, 1/2 tablespoon tomato
puree, 1/2 teaspoon hot sweet chilli, 50 gram maize, and 50 gram red kidney beans.
Preparation:
1.
Switch on the Electric Pan (position 3).
2.
Sprinkle the filet mignon with pepper and salt, and wrap in a rasher of bacon. Push a
cocktail stick through the roll.
3.
Fry the filet mignon for about 10-15 minutes until they are done; turn them to brown
them on both sides.
4.
Turn the thermostat to position 1 and add the chicken bouillon and vegetables. Add
together with the tomato ketchup, tomato puree and the hot chilli. Bring the bouillon to
the boil, and add the maize and the kidney beans.
5.
Remove the filet mignon from the pan, and serve with a spoonful of the vegetables.
CHINESE NOODLES
Ingredients for 2 servings:
100 gram noodles, 400 ml chicken bouillon, 1/8 Chinese cabbage, 1/8 bunch of fresh coriander,
pepper and salt.
Preparation:
1.
Pour the chicken bouillon into the pan, and switch on the Electric Pan. Bring to the boil at
position 1, and sprinkle the noodles into the bouillon.
2.
Cut the Chinese cabbage into very thin strips. Add once the noodles are almost done.
Chop the coriander finely, and stir into the bouillon. If so required, add pepper and salt
to taste.
