星期三, 7月 09, 2008

食譜: 黃金蝦碌 (Fry shrimps with salted egg yolk)


昨日好忙呀,
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死人yahoo blog down 左成個朝早, 搞到我出blog要好趕呀, 所以打錯好多字,
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真係唔好意思呀

有blog友話我昨日個椰菜花, 同二月出個椰菜食譜差唔多, 有翻炒嘅嫌疑喎, 哈哈,

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我都覺得真係好似, 雖然兩隻菜係唔同, 不過配料真係一樣喎

不過煮餸好多時係咁,
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有時改料唔改汁, 有時改汁唔改料, 我都係盡我所能去唔重覆, 如有失手, 希望大家見諒啦

今日哩個餸應該真係無煮過啦, 哈哈, 因為有殼蝦, 我又點會時時整呀, 但哩隻係costco 買嘅巨蝦, 我覺得連殼整會靚好多,

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先顯得出佢夠巨呀, 哈哈

我用6隻都食到好飽, 如果大家用普通蝦, 可以用10到12隻份量, 蝦醃完記得要雪一雪呀, 雪過之後,

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煎出嚟會爽口好多呀, 記著啦

鹹蛋黃香港街市應該有得賣, 蒸熟就用得啦, 我哩邊就無得買, 所以買鹹蛋返嚟整熟, 再取黃去用

牛油, 蛋黃煮時都唔太高溫, 只要耐心啲去煮,

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哩個菜色實難唔到你呀, 哈哈

正所謂: 蒜香黃金煎蝦碌, 香口惹味無符碌 


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 急凍巨蝦6隻, 解凍 (6 Gigantic frozen shrimps, thawed)
tonytsang and kareny recipy
2- 鹹蛋黃2粒, 蒸熟壓爛 (2 salted cooked egg yolks, meshed)
tonytsang and kareny recipy
3- 牛油2湯匙 (2 tbsp butter)
tonytsang and kareny recipy
4- 蒜茸2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
5- 蔥花1湯匙 (1 tbsp minced green onion)
tonytsang and kareny recipy
6- 粟粉1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 蒜粉1湯匙 (1 tbsp of garlic )
tonytsang and kareny recipy
2- 鹽1湯匙 (1 tbsp of salt)
tonytsang and kareny recipy
3- 白胡椒粉1/2湯匙 (1/2 tbsp of white pepper )


tonytsang and kareny recipy
1- 先將蝦洗淨抹乾, 去頭,留殼,在背部劃開(不要切斷) (圖1), 用醃料撈好, 放入雪櫃雪20分鐘
tonytsang and kareny recipy

2- 
快火落油起鑊, 先將蝦沾滿粟粉, 落鑊炒至金黃全熟(圖2), 盛起備用
tonytsang and kareny recipy
3- 中火落牛油起鑊, 爆香蒜茸, 轉慢火加入鹹蛋黃炒至溶化起泡(圖3), 加入蝦兜勻(圖4), 上碟灑上蔥花即成 

1- Remove the head of the shrimps.  Rinse it well and dry with paper towel.  Slit along the back of the shrimps (fig.1).  Marinade the shrimps with the seasoning and put into a fridge for 20 minutes.
tonytsang and kareny recipy 
 
2- Heat the pan with some oil over high heat.  Cover the shrimps with some corn starch.  Then fry it until it turn brown and well done (fig.2).  Put it aside.
tonytsang and kareny recipy  
3- Heat the pan with some oil over medium heat.  Saute the minced garlic until fragrant.  Reduce the heat to low.  Stir in the egg yolk until it is dissolved (fig.3).  Stir in the shrimps and mix it well with the sauce.  Dish up, add some green onion and serve in hot.tonytsang and kareny recipy


1- 牛油不宜太高溫處理, 會好易變黑
tonytsang and kareny recipy
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2- 鹹蛋黃也不宜太高溫處理, 要耐心一點, 慢火炒香
tonytsang and kareny recipy
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3- 如不夠鹹, 可以加點鹽, 如汁太杰, 可以再加蝦前落1-2茶匙水兜勻
tonytsang and kareny recipy
1- It is not recommended to cook the butter over high heat. 
tonytsang and kareny recipy

2- Do not cook the egg york over high heat.  Cook it over low heat until it is fragrant.
tonytsang and kareny recipy
3- Add some salt if necessary.  Add 1-2 tsp of water before mix in the shrimps if the sauce is too thick.

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