Thursday, 29 November 2012

鼓椒生虾(Water Prawns with Fermented Black Beans)





这道鼓椒生虾的味道很好,尤其是它的那“鼓椒渣”拿来“捞饭”更是一流的好味。豆鼓也是朋友给的,放在冰箱不知该如何处置,看到了这个食谱,便派上用场了。

虾,我不敢多吃。所以,平时我都控制自已最多只能吃2只。 但是 , 今天这道鼓椒生虾,让我失控制,破例吃了5只,希望不会因此搞到病症发作吧!


鼓椒生虾 (Water Prawns with Fermented Black Beans)
(食谱参考于Nostalgia Chinese Cuisine , page 16)

材料 Ingredients
400克生蝦400g fresh water prawns
1大匙薑末1 tbsp chopped ginger
1大匙红辣椒末 1 tbsp chopped red chilies
1 大匙蒜末 1 tbsp chopped garlic
1大匙豆鼓(剁碎)1 tbsp fermented salted black beans (chopped)
1大匙豆酱 1 tbsp salted bean paste
1大匙绍兴酒 1 tbsp shaoxing wine
30克青葱粒/葱花 30g chopped spring onions

调味料 Seasoning:   
1大匙蠔油 1 tbsp oyster sauce
½小匙鸡晶粉 ½  tsp chicken stock powder
1小匙糖 1 tsp sugar

做法 Method:
1) 将生蝦处理后洗干净,沥水,放入热油里以大火炸香呈金黄,捞起备用。
   Rinse the prawns, pat-dry. Deep fry in the hot oil over high heat until cooked and golden in colour.  Remove and keep aside.

2) 锅里烧热2大匙油,爆香姜末,辣椒末,豆鼓和豆酱,加入调味料略炒香浓。
   Heat up 2 tbsp oil in the hot wok, sauce chopped ginger, chilies, salted black beans and bean paste till fragrant.  Add in seasoning, stir-fry until aromatic.

3) 加入生蝦及葱花,以大火快速翻炒片刻,最后撒上绍兴酒,既可上碟。
   Add in prawns and chopped spring onions, stirring constantly over high heat until well combined.  Lastly, splash in shaoxing wine. Dish up, serve hot.
  

我家那老的最爱的虾。


孩子们最爱的奶油鸡丁。














我最爱的茄子炒虾米。

8 comments:

  1. May~~
    这是非常棒的虾子料理呢!!

    ReplyDelete
    Replies
    1. 莎莎,喜欢的话不妨也试试吧!

      Delete
  2. 你太诱惑我了,这虾子看得我口水直流。。。

    我要加饭,哈哈哈!

    ReplyDelete
    Replies
    1. 加。加。。加给你,反正你还是这么的苗条,吃多多也不肥。。。

      Delete
  3. 谢谢你的分享,我很喜欢吃虾,一会照你的食谱做。

    ReplyDelete
    Replies
    1. Ann, 已经半夜了还来吃虾? 改天再煮给你吧。。
      快快去睡,去。。

      Delete
  4. oh, this too so delicious, i will not stop at one!

    ReplyDelete
    Replies
    1. Sonia, I believe you can do it also.

      Delete

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