材料A

虾仁8只(去肠泥,洗净沥干)
生粉少许
盐少许
打散的鸡蛋1个
薯粉少许
甜辣椒酱100克

材料B

红葱头3个
辣椒3根
指天椒1根
姜10克
蒜头3瓣
干虾米20克

材料C

斑兰叶1片
椰浆500克
姜80克(拍扁)
红葱头80克(拍扁)
蒜头50克(拍扁)
白米1000克(洗净沥干)
清水600克

做法

  1. 把虾仁用少许生粉和盐拌匀,腌味30分钟。
  2. 把腌好的虾仁裹上打散的鸡蛋,接着裹上一层薯粉,用160°C的热油炸至外皮酥脆待用。
  3. 把材料B用搅拌器搅打细碎,用少许清油翻炒至香,加入甜辣椒酱搅拌均匀。
  4. 加入炸好的虾仁翻拌均匀待用。
  5. 准备椰浆饭:混合材料C,一起煮熟,用模型做成爱心形状。
  6. 拌好的虾球搭配椰浆饭享用即可。

Stir-fried Sambal Prawn with Nasi Lemak

Ingredients A

8 prawn (devein, rinse and drain)
some starch
dash of salt
1 beaten egg
some potato starch
100g sweet chilli sauce

Ingredients B

3 shallot
3 chilli
1 chilli padi
10g ginger
3 cloves garlic
20g dried shrimps

Ingredients C

1 pandan leaf
500g coconut milk
80g ginger (smashed)
80g shallot (smashed)
50g garlic (smashed)
1kg rice
600g water

Method

  1. Mix prawn with starch and salt. Marinate for 30mins.
  2. Coat with beaten egg, followed by potato starch. Deep-fry in 160°C oil until crispy. Set aside.
  3. Blend Ingredients B finely to a paste. Saute with a little bit of oil until fragrant. Add in sweet chilli sauce and mix well.
  4. Add in fried prawn and toss well.
  5. Prepare nasi lemak: Combine Ingredients C and cook together. Mould into heart shape.
  6. Serve prawn with nasi lemak.

[stextbox id=”profile”]食谱提供及示范
Chef Aaron Tan 陈健伦
新加坡中厨协会
青年厨师副团长

text: 若昕 photo: Kin[/stextbox]