超級香的煲仔菜🫨最近大頭蝦好肥美爆膏，粉絲吸收了蝦膏精華！識食一定是食粉絲🙂↕️今次參考泰國餐廳做法，加入白胡椒粒、鮮冬菇和荽茜🧚♀️一鍋到底好好味！大家一定要試試呀❤️🔥
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❤️🔥泰式大頭蝦粉絲煲📝食譜
烹調時間⏱20分鐘
🔸材料🔸
大頭蝦 8-10隻
泰國粉絲 2包浸軟
鮮冬菇 5粒切片
乾蔥 3粒切件
蒜頭 6瓣
芫茜根 4棵
白胡椒粒 1茶匙壓碎
雞湯 300ml
魚露 1茶匙
砂糖 1茶匙
🔹做法🔹
- 大頭蝦放雪櫃雪暈，洗淨後分開蝦頭蝦身；剪走蝦腳和尾部尖刺，不要去殻；挑出蝦腸，蝦身開邊；剪走蝦頭前方部份除去沙囊，印乾水份
- 白鑊烘香白胡椒粒後，下油開鍋，加入荽茜根和蝦頭炒香；按壓擠出蝦膏，取出蝦頭；加入鮮冬菇、蒜粒、乾蔥和拌炒；下粉絲炒勻
- 倒入雞湯，下魚露和砂糖調味；煮滾後鋪上大頭蝦，合蓋小火煮約3分鐘至熟，放上芫荽即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Big head shrimp, 8-10 px
Thai vermicelli, 2 pack soaked until soft
Fresh shiitake mushrooms, 5 sliced
Shallots, 3 sliced
Garlic, 6 cloves
Coriander roots, 4 stalks
White peppercorns, 1 tsp crushed
Chicken broth, 300ml
Fish sauce, 1 tsp
Sugar, 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Chill big head shrimp in refrigerator. Wash, separate heads from bodies, cut off legs and tail spikes while keeping the shells. Remove intestines, slit the back, trim the head to remove the sand sac. Pat dry
- Toast white peppercorns in a dry pan until fragrant. Add oil and heat, sauté coriander roots and shrimp heads, pressing to extract paste, take out the heads. Stir in shiitake mushrooms, garlic, shallots. Mix in vermicelli
- Add chicken broth, fish sauce, and sugar; bring to a boil. Place shrimp on top, cover, and simmer on low for 3 mins until cooked. Garnish with coriander before serving
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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
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