【名廚三餸一湯】名廚鄭錦富菜單 鳳尾蝦 Fantail Prawns
蘋果日報 2020/08/23 07:00
食譜蝦粵菜煎鄭錦富30-60分鐘
- 大蝦在背上開刀去腸，輕力拍扁，再用刀切斷蝦筋。
- 大蝦撒少許生粉，把蝦膠撻幾次後釀到大蝦上。
- 開火先煎蝦膠一面至金黃色，反轉再煎另一面。
- 大蝦回鑊，放進牛油蒜香汁再煮一會，埋芡即可。
鳳尾蝦
材料：
大蝦 2隻
蝦膠 適量
蒜頭 2至3瓣
乾葱 1粒
葱 適量
薑 少許
牛油 少許
鹽 少許
糖 少許
生粉 少許
生粉水 適量
做法：
1. 蒜頭、乾葱及薑切碎，備用。
2. 大蝦去頭，剝走蝦殼，留蝦尾不要切掉。然後加入鹽及生粉搓揉，再用水清洗乾淨，用毛巾抹乾水分。
3. 在蝦背切一刀，去腸，然後輕力拍扁，再用刀輕力切斷蝦筋。
4. 大蝦撒上少許生粉，接着把蝦膠撻一撻後，釀到大蝦上。
5. 燒熱鑊下油，慢火先煎蝦膠的一面，再翻轉煎，蝦煎至七、八成熟，即可盛起備用。
6. 同一隻鑊，下蒜頭、乾葱、薑及牛油爆香，加少許清湯煮勻，下鹽及糖調味。
7. 把大蝦回鑊煮一會，加入生粉水埋芡。把大蝦上碟，淋上汁，再撒上葱花即可。
Fantail Prawns
Ingredients:
Jumbo-size prawn 2 pcs
Minced shrimp some
Garlic 2-3 cloves
Shallot 1 pc
Scallion some
Ginger little
Butter little
Salt little
Sugar little
Corn starch little
Corn starch and water mixture some
Steps:
1. Mince shallot, garlic and ginger.
2. Peel and remove head from prawns, keeping the tails. Rub in salt and corn starch, then rinse and dry with towel.
3. Make an incision at the back of the prawns to devein, then smack the prawns lightly, gently cut off the prawns’ abdominal artery and nerve.
4. Pat a little corn starch on the prawns. Toss minced shrimp slightly to make it gelatinous, then stuff it into the prawns.
5. Add oil to heated wok. Pan fry the side with minced shrimp with low heat, then flip over. When the prawns are 70-80% cooked, remove from the wok.
6. In the same wok, sauté shallot, garlic and ginger with butter. Mix in some chicken stock, season with salt and sugar.
7. Bring the prawns back into the wok, sauté until cooked, thicken the sauce with corn starch and water mixture. Place the prawns on a plate, drizzle with the sauce and garnish with scallion.
材料：
大蝦 2隻
蝦膠 適量
蒜頭 2至3瓣
乾葱 1粒
葱 適量
薑 少許
牛油 少許
鹽 少許
糖 少許
生粉 少許
生粉水 適量
做法：
1. 蒜頭、乾葱及薑切碎，備用。
2. 大蝦去頭，剝走蝦殼，留蝦尾不要切掉。然後加入鹽及生粉搓揉，再用水清洗乾淨，用毛巾抹乾水分。
3. 在蝦背切一刀，去腸，然後輕力拍扁，再用刀輕力切斷蝦筋。
4. 大蝦撒上少許生粉，接着把蝦膠撻一撻後，釀到大蝦上。
5. 燒熱鑊下油，慢火先煎蝦膠的一面，再翻轉煎，蝦煎至七、八成熟，即可盛起備用。
6. 同一隻鑊，下蒜頭、乾葱、薑及牛油爆香，加少許清湯煮勻，下鹽及糖調味。
7. 把大蝦回鑊煮一會，加入生粉水埋芡。把大蝦上碟，淋上汁，再撒上葱花即可。
Fantail Prawns
Ingredients:
Jumbo-size prawn 2 pcs
Minced shrimp some
Garlic 2-3 cloves
Shallot 1 pc
Scallion some
Ginger little
Butter little
Salt little
Sugar little
Corn starch little
Corn starch and water mixture some
Steps:
1. Mince shallot, garlic and ginger.
2. Peel and remove head from prawns, keeping the tails. Rub in salt and corn starch, then rinse and dry with towel.
3. Make an incision at the back of the prawns to devein, then smack the prawns lightly, gently cut off the prawns’ abdominal artery and nerve.
4. Pat a little corn starch on the prawns. Toss minced shrimp slightly to make it gelatinous, then stuff it into the prawns.
5. Add oil to heated wok. Pan fry the side with minced shrimp with low heat, then flip over. When the prawns are 70-80% cooked, remove from the wok.
6. In the same wok, sauté shallot, garlic and ginger with butter. Mix in some chicken stock, season with salt and sugar.
7. Bring the prawns back into the wok, sauté until cooked, thicken the sauce with corn starch and water mixture. Place the prawns on a plate, drizzle with the sauce and garnish with scallion.