很久沒有post我最愛的烏冬食譜啦😙今次來個日泰fusion❤️🔥濃厚的冬蔭湯底，加入味道清新的香茅和檸檬葉，creamy又不會覺得濟，烏冬掛了汁超正🥹
湯底要煮得好味，秘訣是先爆香蝦頭，有蝦膏味道特別香🤤海鮮可以按喜好加減，我加入車厘茄、粟米仔和草菇，一煲過有蔬菜營養均衡🥰
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🦐椰香大蝦冬䕃功烏冬📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
急凍烏冬 2-3塊
大蝦 6隻/魷魚 1條切圈/蜆 半斤
車厘茄 10粒切半/粟米仔 10條/草菇 12粒切半(預先汆水)
乾蔥 3粒切碎
蒜頭 4粒切片
南薑 4片
香茅 2條拍扁切碎
檸檬葉 4塊切段
冬蕯功醬 約2湯匙
茄膏 1湯匙
雞湯 300ml
椰奶 400ml
魚露 1茶匙
青檸/芫茜
🔹做法🔹
- ▪️處理大蝦▪️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、香茅和南薑炒勻
- 下冬蔭膏醬和茄膏炒香，加入雞湯和檸檬葉煮沸，放入蜆和魷魚，煮熟後盛起
- 加入椰奶煮沸，下魚露調味；下車厘茄、草菇和粟米仔，放入烏冬煮至熟；鋪上海鮮，擠上青檸汁和芫茜即成
▪️Ingredients
- 2-3 frozen udon
- 6 prawns/1 squid/0.5 kg clams
- 10 cherry tomatoes/10 baby corn/12 button mushrooms
- 3 shallots
- 4 garlic
- 4 ginger slices
- 2 lemongrass stalks
- 4 kaffir lime leaves
- 2 tbsp tom yum paste
- 1 tbsp tomato paste
- 300ml chicken broth
- 400ml coconut milk
- Lime/coriander
- 1 tsp fish sauce
▪️Instructions
- Prepare prawns- separate head and body, trim legs and tail, remove shell and devein body. Cut off front part of head and remove sand sac. Pat dry.
- Heat oil in pan, fry prawn meat until fragrant, set aside. Add prawn heads and shells, press and squeeze out prawn paste, set aside. Add chopped shallots, sliced garlic, lemongrass and ginger, stir-fry.
- Add tom yum paste, tomato paste, stir-fry. Add chicken broth and kaffir lime leaves. Boil, add clams and squid, cook until done, set aside.
- Add coconut milk and fish sauce,boil. Add udon and cook until it is done. Add seafood, lime juice and coriander before serving.
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