Sweet 'n' sour salmon nuggets Recipe

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Sweet 'n' sour salmon nuggets

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Entrees, Ethnic, Fish, Microwave, Seafood	Rating:	0
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Ingredients:

Procedures:

1	Drain the can of salmon.
2	Put the juice into a shallow microwave proof dish with the sherry.
3	Heat on high power for 2 minutes.
4	Put salmon, breadcrumbs, 1 teaspoon of ginger, onion and egg into a bowl.
5	Mash well until blended.
6	Divide into two batches.
7	Using lightly floured hands and a soup spoon, mould rough balls of the first batch of salmon mixture and drop them into the hot stock and sherry.
8	Cook uncovered on high power for 2 minutes.
9	Turn nuggets over and return to oven.
10	Cook on high power for a further 2 minutes.
11	Put cooked nuggets onto a plate.
12	Set aside.
13	Cook the second batch in the same way using the same stock.
14	Also set aside.
15	Strain the cooking liquid through a sieve into a large jug.
16	Add remaining ginger, apple juice, pineapple in its juice, pepper, onions, honey, vinegar, tomato puree and cornflower, mix well.
17	Cook sauce on high power for 1 minute, stir and cook for a further 1 minute or until the sauce has thickened.
18	Re-heat nuggets for 2 minutes on high power.
19	Serve with rice or noodles and sweet "n" sour sauce.
20	Serves Approx. 435 kcals per serving