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香茅鮮蝦沙律
香茅鮮蝦沙律
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大小姐--日嘗事
太熱,要吃點涼涼的酸酸的,泰菜最合適。
說到底要做泰菜,來來去去那幾種材料,循環混合配來配去,變化多端而不失泰國風味。
上一次泰式凍鮑魚的汁料主角是芫茜和生蒜,十分近似泰式生蝦汁,酸酸辣辣。只要改變一點點,主角換成香茅和檸檬葉,酸辣味被徹走,換進來的是滿口青香。
Asian
Cold Dishes
Seafood
Poach
Average
30 mins
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Ingredient and Portion
蝦肉 15隻
香茅 2根
檸檬葉 2塊
乾蔥 1粒
蒜頭 2粒
乾辣椒 2隻
青檸 1個 揸汁
魚露 2湯匙
糖 少許
Method
1. 將香茅斜切薄片,檸檬葉、乾辣椒切幼絲待用
2. 將乾蔥及蒜頭切碎待用
3. 蝦肉略略用鹽及生粉抓一抓,會爽身一點
4. 燒一鍋熱水,把蝦肉灼熟,约5分鐘
5. 然後用凍水沖過冷河,雪10分鐘備用
6. 蝦肉由雪櫃取出,加入所有其他材料,試味
7. 再雪一小時即成
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大小姐--日嘗事
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