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豉油王煎大蝦 PRAWN pan-fry in soy sauce

 
 
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豉油王煎大蝦

PRAWN pan-fry in soy sauce

材料

Ingredient

  1. 大蝦 1 磅
  2. 洋葱 半隻 (切絲)
  3. 羗茸 1 茶匙
  4. 蒜茸 2 茶匙
  5. 油 1 湯匙

調味料

  1. 豉油 ¼ 杯
  2. 糖 4 湯匙
  3. 胡椒粉 ½ 茶匙
  4. 麻 油1 茶匙
  5. 生粉 1 湯匙  
  1. 1 lb prawn
  2. 1/2 onion (julienne)
  3. 1 tsp ginger (finely chopped)
  4. 2 tsp garlic (finely chopped)
  5. 1 Tsp oil

Seasoning

  1. ¼ cup soy
  2. 4 Tsp sugar
  3. ½ tsp white pepper
  4. 1 tsp sesame oil
  5. 1 Tsp corn starch
製法
Method
  1. 蝦 去殼 , 去腸, 洗淨 , 用紙抹乾
  2. 用胡椒粉 , 生粉醃蝦約 1 分鐘
  3. 熱鑊下油 1 湯匙 , 放入羗茸 , 蒜茸 , 洋葱 , 約煑 1-2 分鐘 , 盛起備用
  4. 燒熱不黏底鍋 , 放入蝦 , 煎煮至 7 成熟 , 盛起備用
  5. 空鍋內加入豉油 ¼ 杯 , 糖 4 湯匙 , 煮滾至糖溶起泡 , 再煮 1-2 分鐘 , 放入蝦及洋葱煮滾 , 下麻油拌勻 , 即可上碟享用                                  
  1. Prawn - remove shell; de-gutted; clean; dry with paper
  2. Season prawn with white pepper and corn starch
  3. Heat pan with 1 Tsp oil; add ginger, garlic and onion; cook for 1-2 min til wet; set aside for later use
  4. Without oil pan-fry prawn in non-stick pan (1 layer); until lower half of prawn change color; flip prawn 1by1 with fork or chop-stick; til 70% cook; set aside for later use
  5. Heat pan; add 1/4 cup soy; add 4 Tsp sugar; til sugar start bubble and thick, about 1-2 min; add prawn and onion; cook til boil; add and mix with sesame oil. Plate, garnish and ENJOY.
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Rice Bowl Seafood Restaurant

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