又到one pot udon系列😎適逢新年，應節煮個花開富貴大蝦烏冬❤️🔥做法超簡單，20分鐘就煮好，好適合上班族😗我覺得烏冬最大的好處是可以直接落汁煮，急凍烏冬3分鐘就煮熟🫶🏻不像意粉般要分開另一個鍋煮！
之前分享過蕃茄和牛撈烏冬，今次加入日式咖喱磚，更加香口惹味🤤每條烏冬都掛上香濃咖喱蕃茄汁，加入流心蛋黃超正🥹
街市買的蕃茄有時會酸🥶要煮到濃厚掛汁的蕃茄湯底，最簡單快捷的方法就是用罐裝番茄🍅別好以為罐頭質素沒那麼好，用義大利D.O.P. 認證San Marazano罐裝蕃茄，食材高質茄味又濃郁🌟利申非廣告😂
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🦐特濃蕃茄咖喱大蝦烏冬📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
急凍烏冬 2片
煙肉粒Pancetta 70g (可省略)
去殼大蝦 6-8隻
洋蔥 半個切粒
車厘茄 15粒切半
甘筍 1條切片
罐裝番茄 1罐400g
日式咖喱磚 40g
水 50ml
淡忌廉 50ml
日本生食用雞蛋 1隻
鹽、黑胡椒碎
牛油 1茶匙
蕃茜Parsley (可省略)
🔹做法🔹
1. 急凍大蝦沖水解凍，去殻，沿背部界一刀去腸；用廚房紙吸乾水份，灑上鹽、黑胡椒調味
2. 冷鍋下煙肉粒，小火煎至脆身油份䆁出，盛起
3. 同一個鍋下大蝦煎至兩邊焦香，盛起備用；加入牛油和洋蔥粒炒至軟身，下車厘茄和甘筍，先盛起一部分用作擺盤；倒入罐裝蕃茄壓蓉，加入50ml清水和咖喱磚煮滾
4. 放入烏冬，合蓋中火煮1分鐘後翻面；合蓋繼續煮1分鐘
5. 拌勻烏冬至散開，加入淡忌廉；下鹽、黑胡椒碎調味
6. 鋪上大蝦、煙肉粒、車厘茄和甘荀，加入生蛋黃和蕃茜碎即成
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🦐Creamy Tomato Curry Udon
🔸Ingredients 🔸
Frozen udon 2 px
Pancetta 70g (optional)
Prawns 6-8 px
Onion half diced
Cherry tomatoes 15 px halved
Carrot 1 px sliced
Canned tomatoes 1 px 400g
Japanese curry cube 40g
Water 50ml
Cooking cream 50ml
Egg 1 px
Salt, black pepper
Unsalted butter 1 tsp
Parsley (optional)
🔹Instructions🔹
1. Rinse the prawns and pat dried with kitchen paper, add salt and pepper
2. Pan fry the pancetta until crispy, set aside
3. In the same pot, fry the shrimps until brown and set aside; add in butter and onion, fry until soften, add cherry tomatoes and carrot (reserve some of the cherry tomatoes for plating); add in canned tomatoes and smash it. Add in 50ml water and curry cube, bring to a boil
4. Add in frozen udon, cover and cook on medium heat for 1 min, turn over; cover and cook for another 1 min
5. Mix the udon with cream; add salt and black pepper to taste
6. Add in prawns, pancetta,cherry tomatoes and carrot for plating, add raw egg yolk and chopped parsley. Serve immediately!
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