自家製香茅醬系列: 炒香茅醬大蝦球 Homemade lemongrass paste series: Pan fried prawn with lemongrass paste

自家製香茅醬系列之炒蝦球。跟蝦炒好惹味。新鮮或急凍大蝦不宜用香茅醬醃太耐。當中薑有較多酵素, 會有鬆肉效果。那蝦球易霉呀!

材料:
1. 大蝦
2. 香茅醬 1湯匙
3. 鹽, 白胡椒粉, 糖及油 各少許
4. 乾蔥頭 1粒 切碎

做法:
1. 新鮮或急凍大蝦, 去殼去腸。用少許鹽輕力撈一撈蝦, 凍水略冲, 印乾。以鹽, 糖, 白胡椒粉及油醃, 放入雪櫃最少1小時
2. 放回室温, 加入自家香茅醬約15分鐘
3. 熱油, 爆香乾蔥頭碎
4. 加入大蝦快炒
5. 上碟趁熱吃

Ingredients:
1. Prawn
2. 1 tablespoon homemade lemongrass paste
3. Salt, sugar, ground white pepper and oil
4. 1 shallot, finely chopped

Method:
1. Remove the shell of frozen or fresh prawn, devein. Rub the prawn with a bit salt, rinse under tap, dry with kitchen paper. Marinate with little bit salt, sugar, ground white pepper and oil. Refrigerate for at least 1 hour.
2. Bring the prawn to room temperature, mix with 1 tablespoon homemade lemongrass paste for 15 mins.
3. Heat oil and stir fry crushed shallot.
4. Add prawns and stir fry.
5. Serve hot.


越式香茅醬做法