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Monday 23 July 2012

金砂虾(炒咸蛋虾)/Golden Sand Prawn(Salty Egg Yolk Prawn)


自家腌制的咸蛋炒虾, 是我家邱爹地, 大帅哥和小少爷的最爱。 就连对吃贝壳类会敏感的小媳妇也会忍不住先吃了才打算喔!。。。。

俗称咖哩叶的一种橘科植物的叶子, 很香的咖哩味
材料:
中虾/Middle Size Prawn - 600g
玉米淀粉/Corn Starch - 1汤匙/Tbpn
咸蛋黄Salty Egg Yolk - 3颗
咸蛋白/Salty Egg White - 1~2汤匙/Tbpn(也可以不用/Optional)
黄油或奶油/Margarine or Butter - 2汤匙(Tbpn)
咖哩叶/Curry Leave(没有也无所谓/Optional)
糖/Sugar - 1/2茶匙/Tspn
炸油/Frying Oil -1/2杯/Cup(炸油不用多, 用干煎的方式,比较省油, 也香/ a little oil for pan frying)


做法:
1.  中虾不用去壳,只开背去砂肠, 洗净后,拍干, 撒1茶匙玉米淀粉抓一抓。( 喜欢比较咸口味的, 可以把1~2汤匙的蛋白下去拌一拌待用。)
Do not need to shell the prawns, just slit the back open to clean the soil, wash and dry the prawns and pat with 1 tablespoonful of corn starch. You can marinate the prawns with some salty egg white if you prefer saltier dish.

2。 3颗咸蛋黄,蒸熟后(也可以用微波炉小火微波5分钟), 压扁后稍微剁一剁。 
Steam or microwave at low heat for 5 minutes to cook the 3 salty egg yolks, smash and chop coarsely.

3.  烧热炸油, 把虾子下锅干煎至焦香(大约5分钟左右)即可, 盛起待用。
Heat the frying oil, pan fry the prawns until brown and fragrant. Dish up and put aside.

4.  把炸油倒起, 剩下大约1汤匙左右的炸油在锅内, 接着下黄油/奶油, 剁碎的咸蛋黄及咖哩叶, 中小火不停的搅拌至咸蛋黄成黄色的金砂状及香气四溢。(千万别开大火, 蛋黄焦了就不好吃了)
Remove most of the frying oil, keep 1 tablespoon frying oil in the pan, add in the margarine or butter and the chopped salty egg yolk, and the chopped curry leaves if you have ones). Keep stirring over low heat until all the yolk breaking into golden sand. 

5.  倒入煎好的虾子,转开大火, 快速拌炒一两分钟。 熄火, 撒些砂糖(才不会死咸)拌均。
Add  in the fried prawns, stir quickly over high flame for 1 ~2minutes. Turn off the stove fire, sprinkle a little sugar over the prawns and stir well.

6.  可以摆盘上桌囖。
Garnish and serve hot.

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