參考米芝蓮3星餐廳做法❤️🔥加咗橙皮小茴香白胡椒粒月桂葉，可以中和蝦膏嘅嗆喉味！味道層次平衡好多🥹係我連續7年節日必煮嘅菜式！
記得用埋片入面推介嘅意粉！同餐廳用嘅一樣牌子架😛
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🦐西班牙紅蝦意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
意粉 200g
西班牙紅蝦 4-6隻
車厘茄 15粒切半
洋蔥 半個切粒
蒜頭 4瓣切片
白蘭地/ 白酒 70ml
煮麵水 350ml
🔸調味料🔸
橙皮 1/4片去囊
月桂葉 2塊
小茴香 1/4茶匙
白胡椒 10粒
🔹做法🔹
- 大鍋加水和1湯匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 紅蝦食用前沖水解凍，分開蝦頭蝦身；剪走蝦腳，蝦身去殼去腸；蝦頭斜切除去沙囊
- 大鍋下欖欖油，加入洋蔥粒、蒜片和月桂葉拌炒；放入蝦頭和蝦殻炒香，按壓蝦頭擠出蝦膏
- 倒入白蘭地，點火令酒精揮發(或用大火煮沸)，加入煮麵水和調味料，合蓋煮10分鐘；加入車厘茄，中火煮沸，湯汁過篩
- 平底鍋下欖欖油，放入蝦肉，煎至兩邊焦香半熟，盛起；倒入湯汁，加入意粉，下鹽、黑胡椒碎調味，中火煮至濃稠即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Pasta: 200g
Spanish red prawns: 4-6 pcs
Cherry tomatoes: 15 pcs (halved)
Onion: 1/2 (diced)
Garlic: 4 cloves (sliced)
Brandy/White wine: 70ml
Pasta cooking water: 400ml
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Orange peel: 1/4 piece (pith removed)
Bay leaves: 2
Fennel seeds: 1/4 tsp
White peppercorns: 10
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil a large pot of salted water, cook spaghetti 2 mins less than package time, drain.
- Thaw prawns; separate heads/bodies. Trim legs, peel bodies and remove intestines. Slice heads diagonally to remove sand sacs.
- Heat olive oil in a pot, sauté onion, garlic and bay leaves. Add prawn heads/shells, stir-fry; press heads to release roe.
- Pour in brandy, ignite (or boil on high) to evaporate alcohol. Add pasta water and seasonings, cover and simmer 10 mins. Add cherry tomatoes, boil, then strain the sauce.
- Pan-fry prawn meat in olive oil until golden and half-cooked, set aside. Add sauce and spaghetti to the pan, season with salt/black pepper, cook on medium until thickened. Serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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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
👩🏻🍳 #istidiningtable
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