【旺年菜】黄金浓汤大虾  Sautéed Golden Prawns with Pumpkin Cream

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┃材料┃

虎虾10只、南瓜肉60克、淡奶130克、指天椒2条(切粒) 、疯柑叶5片(切丝)、炸油适量

┃调味料┃

糖少许、盐少许、牛油100克、鸡高汤30毫升

┃做法┃

1.虾洗净去肠泥,用厨房纸拍干,投入热油中炸熟,取 出备用。南瓜蒸熟加淡奶搅拌成南瓜泥。

2.牛油下锅烧热,加入疯柑叶和指天椒炒香。

 

3.倒入南瓜泥及鸡高汤煮沸,以糖和盐调味。

4.放入炸虾,轻轻拌炒至酱汁均匀裹上虾只即可盛盘。

 

┃INGREDIENTS┃

10 tiger prawns, 60g pumpkin flesh, 130g evaporated milk, 2 bird’s eye chilli (chopped), 5 pieces kaffir lime leaves(jullience), oil for deep fry

┃SEASONINGS┃

a pinch of sugar, a pinch of salt, 100g butter, 30ml chicken stock

┃METHOD┃

  1. Rinse prawns and devein, wash and pat dry the prawns with paper towel. Deep-fry in hot oil. Keep aside. Steam the pumpkin and blend with evaporated milk to form a puree.
  2. Heat up a wok and put in the butter. Add in the kaffir leaves and whole bird’s eye chilli to get the flavour.
  3. In a wok, heat up some oil. Pour in the pumpkin puree. Add chicken stock and seasoning to taste.
  4. Add tiger prawns and gently toss until the prawns are coated with sauce.

Ingredients

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