Silvercrest STGG 1800 A2, Operating Instructions Manual

Page: 35 / 130

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GB │ IE STGG 1800 A2
Coconut curry prawns
Ingredients:
♦ 100 g red curry paste
♦ 50 ml coconut milk
♦ 400 g prawns (alternatively shrimps)
♦ 200 g sugar snaps
♦ 2 peppers
♦ 2 onions
♦ 2 garlic cloves
♦ Salt and pepper
♦ Kitchen foil
1) Mix the curry paste and the coconut milk.
2) Wash the prawns, the sugar snaps and the peppers.
3) Peel the onions and garlic cloves.
4) Chop the onions, the garlic cloves and peppers into small pieces.
5) Spread the prawns and the vegetables evenly over four pieces of aluminium foil. The aluminium foil
must be big enough so that it is possible to wrap up the ingredients in little packages. Drip the coconut
curry sauce over the food and season everything with salt and pepper.
6) Close up the packages well so that no liquids can escape.
7) Place the filled packages on the griddle
(preheated to temperature level 4) and cook them from
both sides for around 15 minutes each side.
NOTE
► Depending on the size of the packages, it is possible that only 2 - 3 of the packages will fit onto the
griddle
at once. Grill the remaining packages after the first ones are cooked.