材料A

红葱头1/2碗,切碎
香茅2棵,切碎
蒜头2瓣,切碎
青辣椒4条,切成5细条
峇拉煎1/2大匙

材料B
中型鲜虾1千克,去皮去肠泥
亚参酱3大匙,加1小碗水混合均匀
黑酱油1/2大匙
糖1大匙
盐少许

做法
1.把材料A在烧热的炒锅中用少许清油炒香。
2.加入中型鲜虾翻炒至虾肉颜色变红。
3.加入剩余材料B继续翻炒至糖完全融化即可。

Udang Lengkong

Ingredients A
½ bowl shallots, minced
2 stalks lemongrass, minced
2 cloves garlic, minced
4 green chillies, cut each into 5 equal slices
½tbsp belachan

Ingredients B
1kg medium-size prawns, deshell and devein
3tbsp assam, mix with a small bowl of water
½tbsp black soya sauce
1tbsp sugar
salt to taste

Method
1.Stir-fry Ingredients A with some oil in a hot wok until fragrant.
2.Add in prawns and stir-fry until red.
3.Add in remaining Ingredients B and toss well until sugar is fully dissolved.

食谱提供:Feast@East
地址:Grand Mercure Singapore Roxy
电话:6340 5665
示范厨师:Jane Quek
客座厨师,烹饪达人

text: 若昕 photo: Kin@Say Cheese Studios