非常惹味開胃的意粉！每到假日好喜歡去街市買海鮮！昨天本來一心想買花竹蝦再整粉絲煲，太好食要encore❤️🔥可惜因為颱風沒有來貨🥲只有九節蝦 – 留意九節蝦其實是泰國草蝦，並不是九蝦🥶九蝦好味好多，比較細小腳黃色的🥺不過見九節蝦大大隻好生猛，價錢跟買急凍蝦差不多就買回家！不過這種蝦沒有特別蝦味又普通，決定轉plan用濃味的方法煮，就是冬蔭功啦🤣
要煮得好味，秘訣是先爆香蝦頭，有蝦膏味道特別香！加入檸檬葉和九層塔，配上椰漿好creamy🥰之前都煮過烏冬version，可以去我website search🫶🏻
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🦐椰香冬蔭功大蝦意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
意粉 180g
大蝦 6隻/車厘茄 10粒切半/草菇 8粒切半
乾蔥 2粒切碎
蒜頭 4粒切片
香茅 1條拍扁切碎
檸檬葉 4塊切段
冬蕯功醬 約3茶匙
茄膏 1湯匙 (可省略)
椰漿 200ml
魚露 半茶匙
青檸 1個
九層塔 1棵
🔹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；草菇汆水1分鐘
- 大蝦分開蝦頭蝦身；剪走蝦腳和尾部尖刺，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，煎香蝦肉後盛起；同一個鍋加入蝦頭蝦殼，按壓擠出蝦膏後取出；加入乾蔥粒、蒜片和香茅炒勻；加入車厘茄和草菇
- 下冬蔭膏醬和茄膏炒香，加入椰漿和檸檬葉煮沸，下魚露和鹽調味
- 加入意粉炒勻，下九層塔；鋪上大蝦，擠上青檸汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Pasta 180g
6 prawns / 10 cherry tomatoes (halved) / 8 button mushrooms (halved)
2 shallots (finely chopped)
4 cloves garlic (sliced)
1 lemongrass stalk (flattened and finely chopped)
4 kaffir lime leaves (cut into segments)
~ 3 tsp tom yum paste
1 sp tomato paste (optional)
200ml coconut cream
½ tsp fish sauce
Lime/ Thai basil
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil salted water. Cook pasta 2 mins less. Drain. Blanch mushrooms for 1 min.
- Prepare prawns: separate heads and bodies. Remove legs, spikes, shells, and devein bodies. Slit prawn bodies. Trim heads, remove sand sac, pat dry.
- Fry prawn meat. Remove. Squeeze paste from heads and shells. Stir-fry shallots, garlic, lemongrass. Add tomatoes and mushrooms.
- Add tom yum paste, tomato paste (opt.), coconut cream, and lime leaves. Boil. Season with fish sauce and salt.
- Add pasta, stir. Add Thai basil. Arrange prawns, drizzle lime juice. Serve immediately.
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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