Serves 4 四人用
Ingredients:
1 lb Fresh Shrimps
1 pack Japanese Okura
1 pack Baby Corn
200 gram Cherry Tomato
1 tablespoon Minced Garlic
2 tablespoon Minced Green Onion
2 tablespoon Salt
1 tablespoon Corn Starch
1 small pot of Hot Water
2 teaspoon Oil
Marinade for shrimps:
1/2 teaspoon Salt
1 teaspoon Ground White Pepper
Seasoning:
1 teaspoon Soy Sauce
1 tablespoon Sake
Method:
1. Shell and devein shrimps. Use 1 tablespoon of salt and 1 tablespoon of corn starch to rinse it. Drain then dry it. Marinade and keep in refrigerator for 30 mins.
2. Put the okura on the chopping board and sprinkle with 1 tablespoon of salt on it. Roll and rub the okura for a minutes to remove its tiny hair.Rinse with water then transfer it to a pot of hot water and boil for 30 sec. Drain then cut the head & end off, then cut the rest into small pieces. Set aside.
3. Rinse the baby corns then cut it into small pieces. Also boil it in the same pot of hot water for 30 sec. Drain it then set aside.
4. Rinse the cherry tomatoes then cut each of it into half. Set aside.
5. Heat up the frying pan with oil, cook the shrimps until 80% done. Add minced garlic,okura, baby corns, cherry tomatoes and seasoning to stir fry for 2-3 mins. Sprinkle the green onion on top then serve.
材料:
海蝦1磅
秋葵1包
粟米仔1包
車厘茄200克
蒜蓉1湯匙
葱花2湯匙
鹽2湯匙
生粉1湯匙
熱水1小煲
油2茶匙
蝦醃料:
鹽半茶匙
白胡椒粉1茶匙
調味:
醬油1茶匙
清酒1湯匙
做法:
1. 剝去蝦殼, 挑去腸, 用鹽1湯匙及生粉洗淨, 瀝水, 抹乾後加醃料放入雪櫃內醃30分鍾.
2. 放秋葵在鉆板上, 平均地灑上鹽1湯匙以搓秋葵約1分鐘以去取小毛. 然後沖水, 並用一小鍋熱水氽燙約30秒, 瀝乾後切去頭尾, 將其餘的切成小塊. 備用.
3. 洗淨粟米仔後切成小塊, 在同一鍋熱水中氽燙約30秒, 盛起備用.
4. 洗淨車厘茄後將每一粒對切成半, 備用.
5. 於煎鍋中燒熱油, 將蝦仁煎至八成熟, 加蒜蓉、秋葵、粟米仔、車厘茄及調味炒勻約2-3分鐘, 最後灑上葱花上碟即成.
Japanese Okura 秋葵
Baby Corns 粟米仔
Cherry Tomato 車厘茄
