LG MJ3281BC - Page 27

27
HOW TO USE
Category Instructions
3.
Grilled Prawn Stu with Shrimp Curry Paste
- Weight Limit : 0.2 ~ 0.4 kg
- Food Temp. : Refrigerated
- Utensil : Crisp tray On the high rack
Ingredients
6 river prawns \ 1/4 cup shrimp, minced \ 1 tablespoon curry paste
1/2 cup coconut milk \ 1/4 cup coconut milk, for topping
1 teaspoon rice flour \ 2 teaspoons fish sauce
1 teaspoon coconut sugar \ 1/4 cup basil
1 red chili spur pepper, shin sliced
1. Clean prawns, prepare for stung by cut along shell lengthwise
and clean devein. Set aside.
2. Mix 1/2 cup coconut milk with curry paste until dissolve.
3. Add minced shrimp, stir until uy.
4. Season with sh sauce and sugar, stir well until sugar dissolve.
5. Arrange the prawns on the crisp tray.
6. Place the crisp tray on the high rack in the oven.
7. Choose the menu and weight, press start.
8. When beep, turn food over.
9. And then press start to continue cooking. Set aside.
10. Meanwhile make topping by mix coconut milk for topping with
rice our, stir well.
11. Heat in the microwave oven until boil, stir frequently.
12. When prawns ready, drop coconut topping on prawns and
decorate with red chili spur pepper.
4. Grilled Squids Stued with Spicy Rice
- Weight Limit : 0.2~0.8 kg
- Food Temp. : Refrigerated
- Utensil : Crisp tray On the high rack
Ingredients
4 squids, 6 inch length \ 1 1/2 cup brown rice, cooked
1/2 teaspoon salt \ 1/2 teaspoon pepper powder
1 tablespoon red and green chili, chopped
1/2 tablespoon garlic, chopped \ 2 tablespoons carrot, chopped
3 tablespoons frozen spinach, chopped \ 2 tablespoons cooking oil
1. Clean squids pull o and discard the mottled skin, drain.
2. Cook the carrot with oil and garlic until well done.
3. Add cooked rice and season with salt, pepper, spinach, chili and stir
well.
4. Stu rice in squids but not too full.
5. Place the food on the crisp tray on the high rack in the oven.
6. Choose the menu and weight, press start.
7. When beep, turn food over.
8. And then press start to continue cooking.
9. After cooking, serve with salad.
Healthy Grill Guide