Saturday 20 February 2016

CNY Dishes # 4 - 齐声庆贺笑哈哈 | 奶香腰果虾 Creamy Prawns with Cashew Nuts

今年的“笑哈哈”一波三折,一开始时是打算准备这道奶香腰果虾作为年菜,也曾试煮了一次,不过不是很成功,所以就换了另一个食谱,荔茸凤尾虾。新年前小宝贝进了院,住了好几天,到年二十七时才从医院回来,原还不打算准备团圆午饭了,过后又放不下心,赶紧准备材料,终于都来得及准备之前计划好的海味一品锅鱼鳔猪肚汤。而工序比较多而且难准备的荔茸凤尾虾就改为简单的金银蒜粉丝蒸虾。金银蒜粉丝蒸虾的味道虽不错,不过食谱还有待改进,再加上当天拍的照片实在太差强人意,所以就不上帖子了。


过完年初七后我就比较得空,所以我就重新写过奶香腰果虾的食谱,调整食材的份量,看改良后煮出来的效果会不会比较好,因为之前住出来的酱汁太湿,让虾无法沾上腰果。年初七与娘家聚餐时吃到一道很不错的泰式虾,虾先炸过然后再裹上带点微橙的奶白酱汁,没猜错的话应该是用了美乃滋和泰式辣椒酱。虽然曾经考虑过用美乃滋来煮酱汁,让虾容易沾上腰果,不过家人却不吃美乃滋,所以我就改为淡奶加切达芝士,将酱汁煮得浓稠,效果和用美乃滋也差不多。奶香芝士香还有麻疯柑叶的香,配搭香脆的炸腰果碎,我终于成功煮出今年的“笑哈哈”年菜了。虾寓意着笑哈哈,希望家人吃了虾,在新的一年里每天都笑哈哈。


































奶香腰果虾

材料:
中虾 350克(剪须脚,去肠泥)
牛油 1汤匙
蒜茸 1汤匙
指天椒 1条(切圈)
麻疯柑叶 2片,切幼丝
淡奶 80毫升
切达芝士 1片
腰果 50克 (烤香切碎)
粟粉 适量

调味料:
盐 1/4茶匙
糖 1 1/2茶匙

做法:
1. 在一个锅里烧热适量的油。将虾裹上粟粉,放入油锅里炸至熟,捞出备用。

2. 在一个平底锅里,以中火烧热牛油。加入蒜茸、指天椒及麻疯柑叶爆香。加入淡奶、切达芝士及调味料,然后煮至芝士溶化。加入炸好的虾和腰果碎,拌炒至均匀即可。盛碟,趁热享用。


份量:3至4人




Creamy Prawns with Cashew Nuts

Ingredients:
350 g medium prawns, trimmed and deveined
1 tbsp butter
1 tbsp minced garlic
1 bird's eye chili, chopped
2 kaffir lime leaves, finely shredded
80 ml evaporated milk
1 slice of Cheddar cheese
50 g cashew nuts, toasted and chopped
Some cornstarch

Seasoning:
1/4 tsp salt
1 1/2 tsp sugar

Method:
1. Heat enough oil in a wok for deep-frying. Coat the prawns with some corn starch and deep fry in hot oil until cooked. Dish out and set aside.

2. In a pan, heat butter over medium heat. Add garlic, bird's eye chili and kaffir lime leaves, saute until fragrant. Add evaporated milk, Cheddar cheese and seasoning, cook until the cheese is melted. Add prawns and chopped cashew nuts, stir until well combine. Transfer the prawns to a serving plate. Serve immediately.


Servings: 3 - 4








This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






1 comment:

  1. Hi Violet,

    Very delicious dish that you have cooked for your CNY celebration :)

    Zoe

    ReplyDelete

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