新春双味拼盘Prosperity Twin Platter

 

宫保虾滑
Kung Pao my Daun prawn paste

材料 EB小叶虾滑1包、炸米粉底 ¼小包、辣椒干20条 (剪段、去籽,
热水浸泡)、指天椒2条(剁碎)、小葱头茸1½茶匙、蒜末1½茶匙、
姜片适量、青葱段 6条、葱花适量

调味料 蚝油2汤匙、酱油1汤匙、醋2汤匙、麻油1茶匙、盐½茶匙、
糖1汤匙、清水1小碗、玉米心6条 (切段,热油炒香捞起备用)、
腰豆半包(方便装)

做法
1.将米粉放入热油炸至香脆,捞起铺在盘底。
2.将EB 小叶虾滑 放入热水煮1½分钟,捞起沥干水,裹上玉米粉,放入热油炸1½分钟,备用。
3.镬内热少许油,爆香玉米心后捞起备用。镬内再下姜片,爆香小葱头、红辣椒及蒜末。
4.加入下辣椒干及调味料,注入清水拌匀煮至滚。
5.最后加入加入葱段、玉米心、EB 小叶虾滑和腰豆炒均匀,撒上葱花即可上桌。

Ingredient
1 pct EB My Daun Prawn Paste, ¼ seed and soak in hot water),
2 chili padi (copped), 1½ tsp chopped garlic, some ginger slices,
6 spring onion (cut sections), some chopped spring onion,
6 baby corn (cut in section),1/2 pct Cashew nuts(store bought)

Seasoning
2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tbsp vinegar,
1 tsp sesame oil, ½ tsp salt, 1 tbsp sugar, 1 bowl water

Method
1.Deep fried vermicelli rice noodle in hot oil till crispy, arrange on plate.
2.Blanch EB My Daun Prawn Paste in boiling water for 1½ minutes, drain and coat with corn flour, deep fried in hot oil for 1½ minutes.
3.Heat some oil in wok, sauté baby corn and set aside for later use. In the same wok, toss in ginger slices, chopped shallot, red chilli and chopped garlic, stir fry well till fragrant.
4.Add in dried chillies and seasoning, stir well. Pour in water and bring to a boil.
5.Lastly add in spring onion, baby corn , EB My Daun Prawn Paste and cashew nuts, stir well. Garnish with some chopped spring onion before serve.

 

咸蛋奶油虾滑
Salted egg Butter My Daun Prawn Paste

材料
EB小叶虾滑1包、食用油 3汤匙、咸蛋黄 4颗(蒸熟,
叉子碾碎)、咖哩叶 30片、指天椒 2条(剁碎)、
蒜瓣 4瓣(剁碎)、牛油 60克、淡奶 1小碗、
Cheddar 芝士碎 40克、盐 ½茶匙、糖 1½汤匙

做法
1.将EB 小叶虾滑放入 热水煮1½分钟,捞起沥干水,裹上玉米粉,放入热油炸1½分钟,备用。
2.咸蛋黄蒸熟,叉子碾碎蛋黄备用。
3.平底锅煮溶牛油,爆香咖哩叶,加入指天椒和咸蛋黄,中火炒至冒泡。
4.加入淡奶,煮滚后加入盐、糖和Cheddar 芝士碎,拌匀至汁浓稠。最后加入EB小叶虾滑,快速兜匀即可上碟。

Ingredients
1 pct EB My Daun Prawn Paste, 3tbsp cooking oil,
4 salted egg yolk, 30 pieces curry leaves, 2 chilli padi (chopped), 4 cloves garlic (chopped), 60g butter, 1 small bowl Evaporated Creamer, 40g cheddar cheese (chopped), ½ tsp salt, 1½ tbsp sugar

Method
1. Blanch EB My Daun Prawn Paste in boiling water for 1½ minutes, drain and coat with corn flour, deep fried in hot oil for 1½ minutes.
2.Once steamed, mash the yolks with a fork and set this aside.
3.Heat some butter in a frying pan, sauté curry leaves till fragrant, toss in chilli padi and salted egg yolk, stir this over medium heat, stir constantly until the sauce will bubble and pop.
4.Add in evaporated creame, bring to a boil. Add in salt, sugar and cheddar cheese, stir the sauce becomes more creamy. Lastly toss the EB My Daun Prawn Paste in the sauce until well-coated, serve immediately.

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