Nouvel 402232, Инструкция по эксплуатации

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Spring Rolls
Serves 4:
300 g peeled prawn tails, cut into pieces
10 spring roll wrappers
50 g glass noodles
2 dsp peanut oil
2 cloves of garlic, finely chopped
2 spring onions, thinly sliced
50 g carrots, finely diced
100 g fresh Mungo beans
50 g celery stalks, in thin slices
1/2 tsp salt
2 dsp fish sauce
1 dsp oyster sauce
1/2 tsp chillies, chopped
1 tsp coriander leaves, chopped
1 white of egg, beaten
Preparation:
Thaw out the spring roll wrappers. Soak the glass noodles in lukewarm water for about 15 min and
then cut into 5 cm lengths. Heat 1 dessertspoon of oil and fry the garlic, spring onions and vegetables
at a high temperature for 2 to 3 min. stirring all the time. Remove from the wok and keep warm. Heat
the remaining oil and fry the prawns for about 1 min. Stir in the vegetables and glass noodles and add
the salt, sauces and spices. Lay out the spring roll wrappers. Place 2 dessertspoons of the filling in the
centre. Fold over the edges and roll up. Brush the ends with egg white. Deep fry in hot oil.
Beef with Sesame Seeds
Serves 4:
1/4 cup of sesame seeds
1/2 kg beef (fillet or steak)
1/3 cup Shanghai Sauce, hot
1 dsp cornflour
2 dsp ginger and garlic oil
5 cups cabbage, cut into strips
3 dsp water
2 tsp sesame oil
Preparation:
Roast the sesame seeds lightly for about 3 min. and remove (Caution: they burn easily). Cut the meat
into large pieces against the fibre and then again into thin strips with the fibre. Mix the cornflour with a
little water. Coat the meat with the cornflour and Shanghai Sauce. Heat up the oil in the wok. Add the
cabbage and water, mix well, cover and cook gently for 2 min. Put the whole contents into a bowl with
the liquid . Wipe the wok with a paper towel and return to the hob. Heat up 1 dessertspoon of oil and
fry the meat for 2-3 min. Add the sesame oil and half of the sesame seeds and stir. Place on a platter,
garnish with the remaining sesame seeds and serve with the cabbage.