簡單開胃的日式炒意粉！幾年前整過大蜆version，今次是大蝦版本😛跟西式意粉不同，這個食譜用清酒代替白酒，加入牛油和日式醬油！醬汁creamy得嚟又不會膩🥹不經不覺就整碟吃光🤣蒜頭記得要磨蓉，會更加出味❤️🔥
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🇯🇵日式清酒牛油大蝦炒意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
意粉 180g
急凍去殼大蝦 10隻
本菇 1包
蒜頭 5瓣磨蓉
牛油 1湯匙
清酒 150ml
日式醬油 1湯匙
蕃茜 1棵切碎
鹽、黑胡椒碎
🔹做法🔹
- 大鍋加水和1茶匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 大蝦沖水解凍，沿背部界一刀去腸，用廚房紙吸乾水份；灑上鹽、黑胡椒碎
- 下牛油開鍋，煎香蝦肉後盛起；加入蒜蓉炒香，下本菇炒至軟身
- 倒入清酒煮沸，加入意粉炒勻至收汁；下日式醬油調味，可加入額外牛油；灑上蕃茜和黑胡椒碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Spaghetti 180g
Frozen peeled large prawns 10 pcs
Shiitake mushrooms 1 pack
Garlic 5 cloves, minced
Butter 1 sp
Sake 150ml
Japanese soy sauce 1 sp
Parsley 1 bunch, chopped
Salt, ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tsp salt. Cook the spaghetti 2 mins less than package instructions. Drain and set aside.
- Rinse and thaw prawns. Remove intestinal tract with a slit along the back. Pat dry. Season with salt and pepper.
- Melt butter in a pan. Sauté prawns until fragrant. Remove. Sauté minced garlic, then add mushrooms and cook until soft.
- Bring sake to a boil. Add cooked spaghetti and stir-fry. Season with soy sauce. Optional: add butter. Garnish with chopped parsley and black pepper. Serve.
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