我覺得花竹蝦最好味的食法！休魚期後花竹蝦特別便宜，大大隻$160 斤🤩
花竹蝦肉質爽口，蝦味比較淡，最適合用濃味方式烹調🙂↕️記得用即磨黑胡椒碎，會香好多💫
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❤️🔥牛油蒜香胡椒蝦 📝食譜
烹調時間⏱30分鐘
🔸材料🔸
大蝦 8隻
蒜頭 6粒切碎
乾蔥 3粒切碎
紹興花雕酒 1湯匙
蔥 1棵切段
紅尖椒(可省略)
🔸調味料🔸
無鹽牛油 30g
黑胡椒碎 1-2茶匙
胡椒粉 半茶匙
生抽 1茶匙
蠔油 1湯匙
魚露 半茶匙
砂糖 1茶匙
🔹做法🔹
- 大蝦剪走蝦腳和尾部尖刺，不要去殻，挑出蝦腸，蝦身𠝹一刀開邊；剪走蝦頭前方部份除去沙囊，印乾水份
- 下油開鍋，放入大蝦，煎至兩邊蝦殻轉白即可盛起
- 同一個鍋下牛油煮溶，炒香蒜粒和乾蔥粒，加入其餘調味料炒勻，試味
- 放入大蝦，灒入紹興花雕酒，大火炒至掛汁，加入蔥段炒勻即成
- Seasonings
- 8 prawns
- 6 cloves of garlic, minced
- 3 shallots, minced
- 1 tbsp Shaoxing wine
- 1 stalk of scallion, cut into sections
- Red chili pepper (optional)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
- 30g unsalted butter
- 1-2 tsp black pepper, crushed
- ½ tsp pepper powder
- 1 tsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp fish sauce
- 1 tsp sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Trim prawns by removing legs, tail spikes, and head. Do not peel or devein; make a cut along the back and pat dry.
- Heat oil in a pan, fry prawns until shells turn white, then set aside.
- In the same pan, melt butter and sauté minced garlic and shallots until fragrant. Add seasonings and adjust to taste.
- Return prawns to the pan, add Shaoxing wine, and stir-fry on high heat until coated. Mix in scallion before serving.
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🇭🇰香港
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🌎香港/海外
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922