名廚食譜——乾燒大蝦
2010-07-22
Pan-fried Shrimps

        材料 Ingredients

        大蝦4-6隻

        生粉少許

        shrimps4-6

        corn flourlittle

        醃料 Marinade

        鹽1/2茶匙

        黑胡椒碎適量

        salt1/2tsp

        ground black pepperlittle

        雞醬汁 Chicken Sauce

        泰式雞醬汁2湯匙

        魚露1茶匙

        青檸汁1茶匙

        Thai chicken sauce2tbsps

        fish sauce1tsp

        lime juice1tsp

        做法 Method

        1. 大蝦去頭、去腸,洗淨,開邊,加醃料醃片刻,撲上少許生粉。

        Remove the heads and intestines of the shrimps, wash them thoroughly, cut them into halves, mix with the marinade ingredients and marinate them for a while. Then coat them with some corn flour.

        2. 熱鑊下油,放大蝦煎至金黃熟透,盛起。

         Put some oil into a heated frying pan. Pan-fry the shrimps until golden brown and well cooked. Place on the dish.

        3. 雞醬汁拌勻,與大蝦一齊享用。

        Mix the chicken sauce ingredients well and then serve it with the shrimps.

        書名:《鮮味蝦蟹》

        出版社:萬里機構
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