星期二, 10月 19, 2010

[自創食譜]泰紅蝦皇粉絲煲 (Stir fry shrimp with vermicelli in thai red curry)



通少好介紹: 泰紅蝦黃粉絲煲

好耐都無寫blog了, 之前只能出食譜因為實在有太多東西要做了, 現在很多的項目都已順利完成, 終於可以好好休息一吓

哩排香港天氣都比較涼, 所以連續出了兩個煲仔菜給大家, 這個紅咖哩, 大家都不知那裡可以買到, 大家其實可以去九龍城逛逛, 那邊真的有好多泰國香料賣的, 我常在電視都看到的

就算真的買不到, 也可以用李x牌那些代替, 味道算是不差的, 而且可以在各大超市買到的, 算是很方便呢

記得粉絲要買靚啲呀, 我試好多隻, 好多煮完都係好腍好易斷的, 我用的, 是塔牌龍口粉絲, 是有鐳射標籤和iso標誌那隻, 不是假冒的那個, 如果大家買到, 可以試試


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(password: tonytsang)


Prep 準備: 15 minutes | Cook 烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計)

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 急凍大蝦350克左右 (350g of frozen shrimps)
tonytsang and kareny recipy
2- 粉絲約80克, 浸軟, 剪半 ( 80g of vermicelli, soaked, cut into half)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
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5- 馬蹄粒1/3杯 (1/3 cup of water chestnuts)
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6- 紅咖哩膏1湯匙 (1 tbsp of Thai red curry paste)
tonytsang and kareny recipy
7- 粟米仔8條, 開邊 (8 baby corn, cut in half)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
2- 椰糖/冰糖15克 (15g of palm sugar or rock sugar)
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3- 椰奶1罐, 400毫升 (1 cane of coconut milk, 400ml)
tonytsang and kareny recipy
做法 Steps

1- 先將蝦入保鮮袋, 浸入室溫水中解凍, 去殼, 用生粉搽勻, 再放入注滿室溫水中洗淨, 抹乾, 再順序加入用鹽, 胡椒粉, 生粉各1茶匙醃10分鐘, 快火落油1湯匙起鑊, 再將炒至轉色即可, 盛起隔油備用
tonytsang and kareny recipy
2- 將鑊洗好抹乾,
快火落約1/2湯匙油起鑊, 加入蒜蓉, 紅咖哩膏和洋蔥連1/3茶匙鹽炒至軟身(圖2), 再加粟米仔和馬蹄粒2-3分鐘, 加入蝦兜勻(圖1), 再加汁料煮滾(圖2), 再加入粉絲, 上碟即成
tonytsang and kareny recipy
1- Put the frozen shrimps into a plastic bag.  Soak the bag into water with room temperature.  Once the shrimps is thawed, remove the shell and drain it well. Rub the shrimps with the 1 tbsp of corn starch.  Soak and clean the shrimps into a bowl of water with room temperature.  Dry the shrimps with paper towel.  Marinade it with 1 tsp of salt, white pepper and corn starch for 10 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the shrimps until the color changed.  Drain it well and put it aside.
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2- Clean the pan and dry it well. Heat the pan with some oil over high heat with least 1/2 tbsp of oil. Stir-fry the garlic, red curry paste and onion with 1/3 tsp of salt until soft.  Stir in the baby corn and waterchestnut and stir fry them for 2-3 minutes.  Stir in the shrimps and mix it well (fig.1).  Add in the sauce mix and heat it through.  Add in the vermicelli.  Dish it up and serve it in hot.

tonytsang and kareny recipy

貼士 Tips
1-
加了粉絲焗一陣就好立即享用, 否則粉絲吸了所有汁料就會變腍
tonytsang and kareny recipy
2-
蝦開頭煮時不用煮得太熟, 否則之後就會把它煮過頭
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Serve immediately after add in the vermicelli.  Or it will absorb all the sauce and become too soft.
tonytsang and kareny recipy
2- Do not cook the shrimps until all done at the beginning.  It will overcook later when you mix it in with other ingredients.  
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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