Friday, 4 March 2011

奶油虾 (Butter Prawn)

我第一次动手煮奶油虾,可是不成功。

整体看来这道菜煮得不够干身;朋友 L 说我爆蛋丝的时间不够长,
而男友说太过油腻了,味道也差一点。哈哈!没办法,没师傅授功,
自己乱来一通的结果。


材料:

15 只 大虾
1/2 小碗 咖哩叶
4 大匙 牛油
3 蛋黄
1 大匙 生奶
4 粒 指天椒,切粒
适量炸油

调味料:

1/2 小匙 盐
1 小匙 糖

做法:


1. 将大虾清洗干净,挑去虾肠,滴干水分。
2. 烧热炸油,将虾只放入油锅里炸至熟,盛起,滴干油,备用。
3. 蛋黄加入生奶,搅拌均匀。
4. 热锅将牛油煮溶后慢慢加入蛋黄不停的搅至蛋黄爆成丝。
4. 加入指天椒和咖喱叶爆香后放入大虾。
5. 再将调味料加入炒至均匀。盛起,滴干油即可上碟。


Ingredients:

15 large prawns
1/2 small bowl curry leaves
4 tbsp butter
3 nos egg yolks
1 tbsp evaporated milk
1 tbsp garlic, chopped
4 bird eye chillies, cut into small
oil for deep frying

Seasoning:

1/2 tsp salt
1 tsp sugar


Method:

1. Cleaned prawns, remove the veins. Drained.
2. Heat oil and deep fry the prawns. Drain and set aside.
3. Mix egg yolks together with evaporated milk.
4. Melt butter in wok, fold in egg yolk mixture slowly. In the
meantime, keep stirring continuously until it become egg silk.
5. Add in chillies and curry leaves, saute until fragrant.
6. Add in fried prawn and seasoning. Mix well.
7. Drained. Dish up.