Questo piatto contiene i seguenti allergeni: Pesce
Modalità di cottura
Quando si accede alla modalità di cottura - Consentiremo al tuo schermo di rimanere "sempre acceso" per evitare interruzioni inutili mentre cucini!
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Utensili
Passo 1
Place prawns in a bowl with the salt and let sit for at least 5 minutes. (This helps firm them up for cooking.)
Passo 2
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Passo 3
After 5 minutes, add the oil to the pot. Add the garlic and ginger and sauté for about 1-2 minutes, stirring often to avoid burning.
Passo 4
Select START/STOP to turn off SEAR/SAUTÉ. Now add the prawns, sweet chili sauce, fish sauce and coriander stalks to the pot and give it a good stir.
Passo 5
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button. When pressurised, the red button will pop up and the timer will start.
Passo 6
When pressure cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
Passo 7
Mix the cornflour with 2 tablespoons of water and add to the pot. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin and stir the prawns constantly until the sauce thickens. When it comes to the boil, immediately select START/STOP to turn off SEAR/SAUTÉ.
Passo 8
Place the prawns in a serving dish and garnish with the spring onions, red chilli and coriander leaves. Serve the lime wedges separately in a small bowl so everyone can squeeze their own lime onto the prawns.
Place prawns in a bowl with the salt and let sit for at least 5 minutes. (This helps firm them up for cooking.)
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 2 di 8
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 3 di 8
After 5 minutes, add the oil to the pot. Add the garlic and ginger and sauté for about 1-2 minutes, stirring often to avoid burning.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 4 di 8
Select START/STOP to turn off SEAR/SAUTÉ. Now add the prawns, sweet chili sauce, fish sauce and coriander stalks to the pot and give it a good stir.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 5 di 8
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button. When pressurised, the red button will pop up and the timer will start.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 6 di 8
When pressure cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 7 di 8
Mix the cornflour with 2 tablespoons of water and add to the pot. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin and stir the prawns constantly until the sauce thickens. When it comes to the boil, immediately select START/STOP to turn off SEAR/SAUTÉ.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
Step 8 di 8
Place the prawns in a serving dish and garnish with the spring onions, red chilli and coriander leaves. Serve the lime wedges separately in a small bowl so everyone can squeeze their own lime onto the prawns.
750g
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
185ml
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
2
limes, each quartered
26oz
peeled raw king prawns
1
teaspoon salt
3
tablespoons rapeseed oil
2
fat cloves of garlic, peeled and thinly sliced
2.5cm piece
ginger, peeled and cut into fine matchsticks
6fl. oz
sweet chilli sauce
2
tablespoons fish sauce
1
tablespoon cornflour
2
spring onions, finely sliced
1
red chilli, finely sliced
15g bunch
coriander, stalks finely chopped and leaves picked and roughly chopped
