Crux 5.3QT Instruction Manual - Page 15

Browse online or download pdf Instruction Manual for Fryer Crux 5.3QT. Crux 5.3QT 19 pages. Digital air convection fryer

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Recipes

Power Bowls with Air Fried Tofu, Yellow Bell & Shishito Peppers

Makes: 4 Servings

14 oz. extra firm organic tofu (made from non-GMO soybeans)

6 – 8 shishito peppers, whole, trimmed

2 yellow or red bell peppers, cleaned and cut into strips

vegetable oil for air frying (non-GMO)

Marinade

1-3 medium chopped red or green chilies (depending on spice level preferred)

1-inch piece fresh ginger, grated

1/4 teaspoon toasted sesame oil

4 tablespoons oyster sauce

For Power Bowls

1/2 cup shredded carrots

2 cups cooked brown rice

1 cup beans sprouts

edamame, shelled and steamed

oyster sauce, for drizzle

sesame seeds, for garnish

1. Cut tofu into 1/2-inch cubes. Place tofu cubes into a strainer or colander and drain at

least 4 hours to overnight. Place tofu on a plate lined with paper towels. Cover with paper

towels and add a clean plate on top. Press top plate to squeeze final moisture and blot to

dry.

2. Prepare marinade in a large zip-lock plastic bag. Add tofu pieces and marinate for 1 hour

to overnight.

SO-315576_14720_CRUX_5.3 qt digital air conv. fryer_Macys_IM_R10.indd 28-29

Recipes

3. Add tofu, shishitos and pepper strips frying basket. Spray with vegetable oil.

4. Air Fry at 350°F for 15 to 20 minutes.

5. Shake every 10 minutes, then every 5 minutes until air fried to your liking.

6. Place brown rice into a separate mixing bowl. Lightly stir in sesame seeds and oyster

sauce to taste. Portion brown rice into 4 serving bowls.

7. Add fried tofu and chopped shishitos; then top with pepper strips, shredded carrots, bean

sprouts and a dash of oyster sauce.

Air Fried Shrimp Cakes

These cakes are scrumptious! As good as any Chinatown treat. Perfect as an appetizer, these

2-bite cakes of shrimpy goodness are a hit at any party.

Makes 16 shrimp cakes

1 lb. raw (16-20) shrimp, deveined, shells tails

removed

3/4 cup panko breadcrumbs, unseasoned

1 large egg

2 tablespoons freshly grated ginger

1. Place all ingredients into the bowl of a food processor. Pulse until shrimp is combined into

a cohesive wet and sticky batter. DO NOT OVER-PROCESS.

2. Form 16 small shrimp cakes, cover and freeze half the batch for 30 minutes.

3. Cook on SHRIMP preset menu option, 320°F for 8 minutes.

4. While the first batch of cakes is air frying, freeze the next batch for 30 minutes and

continue air frying.

5. Serve with sweet-sour sauce, Chinese hot mustard and oyster sauce.

2 teaspoons oyster sauce

1 teaspoon toasted sesame oil

1 handful fresh cilantro

1 jalapeno pepper, seeds and stems removed,

minced

2018-07-18 3:53 PM