Avance Ultimate Wok - Breville

Stir fry prawns withsnowpeas and oyster sauce4-61 tablespoon peanut oil1 medium carrot, peeled and finely sliced150g snowpeas1 clove garlic, finely sliced1 teaspoon grated ginger32 medium green prawns, peeledand de-veined2 tablespoons oyster sauce1 cup green onions, cut into 3cm pieces1. Heat the wok on high sear setting, add the oiland stir fry the carrots and snowpeas cook for 3minutes then remove.2. Add the garlic and ginger to the wok and cookfor a minute before adding the prawns, cook theprawns until they turn red.3. Return the vegetables to the wok, add the oystersauce and green onions, cook until the prawns arecoated in sauce.Serve with boiled rice.Saté prawns4-632 medium green prawns, peeledand de-veined1 teaspoon ground coriander1 teaspoon ground cumin1 clove garlic, finely chopped1 small chilli seeds removed, finely sliced2 tablespoons light olive oil1 small brown onion, diced1 cup crunchy peanut butter1⁄ cup coconut cream22 teaspoons soy sauce1 tablespoon lemon juice1. Mix the prawns with the ground spices, garlic,and chilli.2. Heat the wok on high sear setting, add the oilthen prawns cook for 2 minutes and remove.3. Add the onion and stir fry until soft, add thepeanut butter, coconut cream and soy sauce,bring to the boil, then add the prawns and lemonjuice. Continue to cook until the prawns haveheated through.Serve with steamed jasmine rice.R15