【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┃
- 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.
- Heat up a wok and put in the butter. Add in the kaffir leaves and whole bird’s eye chilli to get the flavour.
- In a wok, heat up some oil. Pour in the pumpkin puree. Add chicken stock and seasoning to taste.
- Add tiger prawns and gently toss until the prawns are coated with sauce.