三餸一湯|冬蔭公煮蜆 Tom Yum Clam
食譜泰國菜貝類蝦蔬菜煮15-30分鐘
3. 煲滾水,加入蝦頭、香茅、南薑、草菇、辣椒,蓋上蓋,轉小火,煮10分鐘。
4. 之後取出蝦頭,加入魚露、Nam Prik Pow泰式辣醬,煮1分鐘。
5. 加入檸檬葉、椰奶、小番茄,攪拌均勻,蓋上蓋,煮至滾起。
6. 加入大蜆,蓋上蓋,煮4分鐘,熄火,最後加入青檸汁。
Kaffir lime leaves 3 slices
Nam Prik Pow Thai chilli paste 2 tablespoons
1. Shred kaffir lime leaves. Dice lemongrass root. Slice galangal.
2. Cut straw mushroom and baby tomato into two pieces. Squeeze lime.
3. Boil the water, put in shrimp, lemongrass, galangal, straw mushroom and hot pepper, then cover the lid, turn to low heat and cook 10 mins.
4. Then take out shrimp head, put in fish sauce, Nam Prik Pow Thai chilli paste, cook 1 min.
5. Put in kaffir lime leaves, coconut milk, baby tomato and mix well, cover the lid and cook until boil.
6. Put in clam, cover the lid and cook 4 mins, off the heat, put in lime juice.
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