星期二, 2月 19, 2013

[通少食譜]酸甜香辣笑蝦蝦 (Shrimps with pasta sauce and koren chili sauce)


按此列印食譜 (Print Recipes)
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[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 300 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

 photo onion2076.gif蛇年快樂啊, 祝大家新一年事事如意, 身心健康
今日出一個笑蝦蝦食譜同大家分享下, 非常簡單易整, 放假後無咩心機煮飯, 又或者想熱番下身就最啱, 因為步驟少, 做法容易,  photo onion2064.gif真係話咁快就會整好
 photo onion2073.gif不過調味料方面就麻煩好多, 如果你無買開我啲調味料, 或者你會覺得好麻煩, 對我來講, 韓國辣椒醬, 沙茶醬哩啲調味醬就同生抽老抽一樣, 係我調味架一定會有的, 大家其實都應該買來試下, 真係好容易就會用晒
希望大家有機會就試下啦, 香口醒胃,  photo onion2047.gif包你試過都讚好啊
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
Group A
1- 無殼大蝦400克左右, 去腸洗淨 (Headless & Peeled shrimps, vein removed, cleaned, 400g)
2- 白胡椒粉1/2茶匙(White pepper flake, 1/2 tsp)
3- 鹽1/2茶匙(Salt, 1/2 tsp)
4- 粟粉1茶匙(Corn starch, 1 tsp)
Group B
5- 蕃茄2個, 切粒 (2 Beef Tomato, diced)
6- 甜椒(任何顏色)1個, 去囊, 切粒 (1 Bell pepper (any color), core removed, diced)
7- 洋蔥半個, 去衣, 切粒 (1/2 onion, peeled, diced)
7- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
8- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
9- 金不換醃10塊, 切碎, 非必要 (10 Thai basil leaves, shredded, optional)

.: 汁料 Sauce Mixture :. 
1- 韓國辣椒醬1湯匙 (Gochujan korean red chili paste, 1 tbsp)
2- 糖1/2湯匙 (Sugar, 1/2 tbsp)
3- 意粉醬1杯左右, 約220毫升 (Pasta sauce, 220ml)
4- 魚露1茶匙 (fish sauce 1 tsp)
5- 熱水1/4杯, 約50毫升 (Hot water, 50 ml)

.: 做法 Directions :.  
Step 1:
  
將Group A 的材料撈勻醃15分鐘, 易潔鑊中快火落油1/2湯匙起鑊, 加入蝦隻煎至熟透(面煎約3-4分鐘), 盛起備用 

Combine the Group A ingredients together and marinade it for 15 minutes.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the shrimps until it is fully cooked (pan-fry about 3-4 minutes per side).  Dish it up and put it aside.
 
Step 2: 

鑊洗淨抹乾, 再用快火落1/2湯匙燒熱, 落蒜蓉, 紅蔥頭和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2-3分鐘), 加入甜椒和蕃茄連1/3茶匙糖兜勻, 炒2分鐘
 
Clean and dry the pan well.  Heat it again with 1/2 tbsp of oil over high heat until hot.  Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2-3 minutes).  Add in the bell pepper and tomato with 1/3 tsp of sugar.  Mix it well and stir-fry for 2 minutes.

Step 3:
 
加入材料煮滾, 轉慢中火, 蓋頂炆10分鐘, 加入蝦仁及金不換兜勻, 上碟即成

Add in the sauce mixture and bring it to boil.  Turn the heat to medium-low.  Cover and simmer for 10 minutes.  Add in the cooked shrimps and shredded basil leaves.  Mix it well and dish it up. S
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 建議蝦加粟粉撈勻後才清洗, 蝦肉會潔白不腥
2- 蝦肉抹乾水份, 再要用鹽醃過才會爽口, 當然蝦本身的品質也重要的, 例如靚的泰國急凍虎蝦, 是非常爽口彈牙的

3- 不同牌子的意粉醬味道都不一樣, 記得要自己試味, 這菜式亦不建議用茄汁代替意粉醬
4- 如果汁料炆完太稀, 可以加入生粉水將汁料變杰, 若太乾身, 可以加點熱水補充  

http://tonykarenkitchen.com/
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps. Make sure you dry the shrimps well before marinade it with the salt to have better result.

3- Please season to taste after adding the pasta sauce as different brand will taste differently.  It is not recommended to replace it with ketchup.
4- Add some cornstarch mixture if the sauce is not thickened after simmering.  Or add more hot water if it is too dry.

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