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CEREAL PRAWNS WITH SPICY MANDARIN SAUCE

CEREAL PRAWNS WITH SPICY MANDARIN SAUCE

Healthy Point

A unusual combination of jam and prawns. This is a great way to use up your leftover jam in the refrigerator. Works well with other seafood like fish too!

CEREAL PRAWNS WITH SPICY MANDARIN SAUCE
Cooking Time1 hours 9 minutesPreparation time: 25 minutes Cooking time: 12 minutesDifficulty:Hard

Ingredients

Servings:4

For the prawns

  • 5 prawns, cleaned and deveined
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tbspcalamansi juice
  • 2 tbspM&S Mandarin Marmalade
  • 2 tbspcorn flour
  • 1 egg white, whisk
  • 100 gM&S cereal crunch, lightly crushed

For the Spicy Mandarin Sauce

  • 2 tbspoil
  • 3shallots, chopped
  • 1 tspginger paste
  • 2cloves garlic, chopped
  • 1red chill, thinly sliced
  • 1 tbspcalamansi juice
  • 4 tbspM&S Mandarin Marmalade
  • 100 -120 ml water
  • Pepper and salt to taste
  • Coriander leaves as garnish

Method

• Season prawns with salt, white pepper, calamansi juice and M&S Mandarin Marmalade. Set aside for 15 minutes to marinate.

• Preheat oven on healthy fry function.

• Coat prawns with cornflour, followed by egg white. Then coat prawns with crushed M&S cereal crunch. Arrange prawns on a tray with the rack.

• Place the tray on the lower level of the oven. Cook for 12 minutes. Remove from oven and set aside.

• To prepare the sauce, heat up the oil in a small sauce pot on medium heat.

• Saute garlic till fragrant then add in sliced red chilli.

•Add in M&S Mandarin Marmalade, calamansi juice and water. Cook for 1 minute and set aside. Let cool and serve with the prawns.

Ingredients

Servings:5

Yeast Dough (to proof for 2 hours)

  • 150 gpau floor (low protein floor or HK flour)
  • 20 gcaster sugar
  • 1 tspyeast
  • 110 groom temp water

Flour Dough

  • 100 gwheat starch
  • 70 gpau floor
  • 40 groom temp water
  • 25 gcaster sugar (can also replace with M&S Pure Honey for extra flavour)
  • 25 gvegetable oil
  • 1/4 tsp salt
  • 1 persimmon, cut into cubes

Method

• Mix yeast dough ingredients together until well combined (you can do this by hand). Knead for 2 minutes and let it to proof for 2 hours (please do this on your own 2 to 3 hours before the zoom class).

• Next, place the yeast dough into bread maker and add in flour dough ingredients except for the diced persimmon. Press function No. 9 (bread dough function). Open the cover and add in the persimmon cubes once the dough has completed the kneading cycle. Then allow to continue to proof in the bread maker.

• Once, done, remove the dough from the machine and roll into ½ cm thickness. Brush oil over and roll. Flatten and cut into long strips.

• Gather 5 - 6 strips and squeeze together the ends. Stretch and roll followed by twisting in a circular direction.

• Place the dough onto a piece of parchment paper and arrange on a tray. Let them rest for 10-15 minutes.

• Place the tray on the lower shelf in the oven and steam the mantou on steam low for 9 minutes for 10 - 12 minutes.
(Note: If you are steaming on stove over boiling water, steam the mantou for 8 to 9 minutes. Remove lid immediate before offing the stove.)

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