Waiting on Front
Cover from Energi
Waiting on Front
Cover from Energi
13
12
Recipes
Recipes
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove
lid and cook, uncovered, until all the water
has evaporated. Remove from pan, repeat
with remaining dumplings.
Note:
The water should be simmering the
entire time. If this does not happen increase
the heat to MAX setting.
5. Serve with dipping sauce.
Tip:
Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
Soy Sauce Chicken Wings
Serves 4
1½ kg chicken wings
¹⁄³ cup honey
½ cup low salt soy sauce
2 teaspoons shao hsing cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in electric
frypan. Pour sauce over wings and turn to
coat.
4. Turn electric frypan onto MED setting.
Cook wings, turning occasionally.
Cook for about 30 minutes or until
browned and cooked through.
5. Serve with rice.
Tip:
Shao hsing is a Chinese cooking wine
and is available from Asian supermarkets.
If unavailable then recipe can be substituted
with sweet sherry.
Chilli Crab
Serves 4
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹⁄³ cup tomato sauce
¹⁄³ cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in electric frypan on MED/MAX
setting. Add whites of onions, garlic, chilli
and ginger to pan and cook, stirring, until
fragrant.
4. Reduce heat to MED setting and add
crabs. Combine remaining ingredients and
pour over crabs. Stir crabs gently to coat
then cook, covered, stirring occasionally for
about 15 minutes or until the crabs have
gone a deep orange colour and are just
cooked through.
Tip:
A good way to see if the crabs are cooked
is to check the joint on the large nipper.
When these have changed colour your crabs
should be cooked through.
5. Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
6. Serve with steamed jasmine rice.
Spanish Paella
Serves 6-8
2 small raw blue swimmer crabs
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Peel four of the prawns and devein.
Leave the other four whole for presentation.
Clean and de-beard mussels.
3. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
4. Heat the electric frypan on MED/MAX
setting. Cook chorizo in pan until golden;
drain on paper towelling.
5. In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
6. Reduce heat to MED setting and add extra
virgin olive oil, if needed, in electric frypan
and cook onions and garlic until the onions
are translucent; add paprika and cook for a
further 30 seconds.
7. Add tomatoes and cook on MED setting for
2-3 minutes. Add rice and cook, stirring
until well coated. Add stock and stir to
combine. Reduce heat to MIN/MED setting
and cook, covered for 10 minutes.
8. After 10 minutes check rice, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
9. Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
