食譜: 士多啤梨蝦仁 (Stir fry shrimps in strawberry sauce)

沒有yahoo account, 可以去另一個blog 留言:
http://tonynkaren.blogspot.com/2009/11/stir-fry-shrimps-in-strawberry-sauce.html

今日哩個餸真係好好味, 之前整過雞柳, 估唔到用蝦一樣咁好味道

如果大家未試過的話, 記得真係要試吓, 酸酸甜甜超開胃呀

 
(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1000 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 中蝦15-20隻, 去殼 (15-20 medium shrimps, shell removed)
tonytsang and kareny recipy
2- 青椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 士多啤梨10粒左右, 切粒 (10 strawberry, diced)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 士多啤梨果占3湯匙 (3 tbsp of strawberry jam)
tonytsang and kareny recipy
2- 大紅浙醋2湯匙 (2 tbsp Chinese red vinegar)
tonytsang and kareny recipy
3- 1/4冰片糖, 壓碎 (1/4 of piece of slab sugar, mashed)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)kareny
做法 Steps

tonytsang and kareny recipy
1- 蝦先用生粉搽勻, 再用清水洗淨, 抹乾後, 再用1/2茶湯匙鹽, 胡椒粉, 生粉醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將蝦炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身(圖2), 再加青椒略炒, 再加汁料煮滾(圖3), 再加回蝦, 連同士多啤梨兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Clean the shrimps with corn starch and rinse it under cold water.  Dry it and marinade it with 1/2 tsp of salt, white pepper and corn starch for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the shrimps until done.  Put it aside (fig.1).
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the green pepper and mix it well.  Stir in the sauce mix and heat through (fig.3).  Stir in the shrimp and strawberry and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 蝦肉用生粉清洗過會更雪白, 腥味亦會減去, 而用鹽去醃的話, 會令蝦肉更加甜, 蝦如果是新鮮買回來的話是很難脫殼, 所以要放入雪櫃凍死它, 殼才會容易脫
tonytsang and kareny recipy
2- 片糖各牌子甜味都不一樣, 所以最好是先弄碎, 先加入小許於汁料煮溶, 試過味道, 覺得不夠甜才逐少逐少加入
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Clean the shrimps with corn starch will whiten the shrimps and remove the fishy smell.  Marinade it with salt will make the shrimps crispy after cook.  It is easier to remove the shell of the shrimps if it is dead.  You can put them into a fridge and let them die first.
tonytsang and kareny recipy
2- Different brand of slab sugar may taste differently.  I recommend mashing it first and add only small portion into the sauce.  Then taste it and add bit by bit until you love the taste.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.