識煮食譜|星級大廚三姐教煮家常菜 豉油王牛油香茅蝦 易煮惹味
2022-09-01 00:00
蝦是家常菜常用材料,只要懂得靈活配搭調味料,即可做出不同風味的蝦饌。今日星級名廚三姐教大家煮「豉油王牛油香茅蝦」,利用醬油和香茅為蝦肉提鮮。周日(9月4日)隨《星島日報》附送的食譜書《三姐 撚手小菜》,有齊三姐示範的五款菜式,大家記得向三姐偷師。
豉油王牛油香茅蝦
Fried Prawns with Lemongrass, Butter and Soy Sauce
頭抽富恰到好處的豆香及鹹鮮味,適合炮製各種食材,尤其是豉油王蝦,具增香提升作用。
分量:4人份 需時:30分鐘
材料:
大蝦 8隻
牛油 1片
蒜蓉醬/蒜頭 1湯匙/3瓣
香茅 1 條
紹興酒 1茶匙
葱 10條
紅辣椒 4隻
油 適量
Ingredients:
Prawns 8 pieces
Butter 1 piece
Garlic sauce/Garlic 1 tbsp/3 cloves
Lemongrass 1 stalk
Shaxoing wine 1tsp
Spring onion 10 stalks
Chilli 4 pieces
Oil some
調味料:
頭抽 1湯匙
黃糖 半茶匙
Seasoning:
Soy sauce 1 tbsp
Brown sugar 1/2 tsp
做法:
1. 香茅拍扁後切碎。
Press and chop the lemongrass and
2. 葱洗淨,切段。
Rinse the spring onion, then section.
3. 蝦去腳除腸,備用。
Devein the prawns, then trim off the legs.
4. 將蝦均勻地沾上生粉。
Coat the prawns with cornstach evenly.
5. 鍋內燒熱油,將蝦先半煎炸至金黃色,盛起。
Heat oil in a wok, half-fry the prawns until golden brown. Dish up.
6. 起油鍋,爆香蒜蓉醬及香茅。
Heat oil in another wok, fry the garlic sauce and lemongrass until fragrant.
7. 加牛油煮融,下紅辣椒及蝦炒勻。
Add butter and cook to melt, add chilli and prawns, stir well.
8. 下頭抽、葱段、黃糖後灒酒,炒勻上碟即成。
Add soy sauce, spring onion, brown sugar, drizzle with wine, stir well and dish up.
小貼士:
現成的蒜蓉醬用途廣泛,慢火爆香令菜式更美味。
Tips:Saute the garlic sauce over low heat to enhance the flavor.
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