Aroma ADF-198 Manuel d'instruction - Page 14

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RECIPES

Fried Chicken Tenders:

Canola oil, for frying

boneless, skinless chicken breasts

1 cup

bread crumbs

1 teaspoon lemon juice

1 tablespoon dried basil leaves

1 cup

flour

½ teaspoon salt and pepper

½ cup

milk

1 cup

vegetable oil

Cut the chicken in to even strips, about 1 inch wide and 1 inch

thick. Marinate chicken with salt, pepper, basil leaves and lemon

juice for about 30 minutes.

Preheat oil to 350°F. Coat chicken breasts evenly with flour and

bread crumbs.

Deep fry chicken strips at 350°F for 8-10 minutes. Let drain in the

basket and serve with honey mustard or sweet and sour sauce.

Fried Jumbo Shrimp:

Canola oil, for frying

large shrimp, in the shell

1 teaspoon salt

½ teaspoon white pepper

3 teaspoons corn starch

1 teaspoon rice wine vinegar

De-vein shrimp by cutting a slit on the shell along the back of

shrimp. Season shrimp with rice wine and salt and let it sit about 20

minutes.

Preheat oil to 350°F. Evenly dust each shrimp with cornstarch. Add

shrimp to the frying basket, lower basket into oil. Fry 4-5 minutes or

until shrimp has reached desired doneness, color and crispness.

Let drain in the basket then pat dry with paper towels. Garnish with

lettuce leaves and lemon slices.

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