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泰式生蝦 - STYLE-TIPS.COM
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泰式生蝦

2 years ago
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以前在泰國餐廳吃過一次生蝦後,就非常喜歡生蝦的口感及醬汁了,那一次吃真的是由泰國師傅即叫即劏,生蝦大大隻啖啖肉而且爽口。自家製的好處就是可以新鮮生猛的游水蝦,用足夠的冰塊去浸蝦,出來口感才會晶瑩爽口。

材料如下:

1. 新鮮游水中蝦---一斤
2. 冰--足夠開三盤冰水。
3. 辣椒--切幼粒
4. 蒜頭--兩個--切蒜片

泰式生蝦蘸料:

1. 香茅--半條,切碎
2. 蒜頭--兩粒--切碎
3. 紅蔥頭--兩粒--切碎
4. 芫茜--一棵--切碎
5. 青檸汁--一個
6. 指天椒--2條,切碎
7. 白醋--兩茶匙
8. 魚露--半碗(約6-7湯匙)
9. 砂糖,3-4茶匙 

做法:
1. 將全部材料混合即可,甜酸咸辣度可以自己調教,魚露為基本汁底,混合其他材料後才下白醋及砂糖去調節,喜歡辣的也可以再加指天椒。也可以全部材料放入攪拌機攪成汁。

生蝦做法:

1.  準備一盤水加入冰塊,將洗淨的鮮蝦浸入冰水中,大約5分鐘。此舉可以冰死鮮蝦及令蝦殼離殼,之後容易剝殼。

2. 準備另一盤水加入冰塊,將剝去蝦頭蝦殼,淨下蝦肉及蝦尾的蝦放入冰水中浸泡,保持冷爽。

3. 之後準備另一盤水加入冰塊。將生蝦沿肚開邊,挑走蝦腸,浸下冰水裡,浸5-10分鐘至蝦肉完成冰透,,見到蝦肉變爽及蝦肉會因冰凍而伸展得更開,這情況蝦肉就會很爽口,不過如果鮮蝦不夠新鮮,或冰水不夠冰,就很難有這個效果,不過同樣美味。

4. 將生蝦拿出來排在碟上,每隻生蝦放上一片蒜片及一粒辣椒粒,配上泰式生蝦汁就完成了。

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