香茅胡萝卜芝士卷
材料
芥花油2大匙
香茅15根,只取白色部分(切细碎)
子姜30克(切细碎)
烤香的腰果2大匙
干虾米2大匙
酱油1½大匙
椰糖1½大匙
红辣椒2根(去籽,切细碎)
红葱头4个(去皮,切碎)
奶油100毫升
盐和胡椒少许
荷兰高达芝士60克
春卷皮4片
做法
- 在平底锅内加热清油,加入香茅、子姜和红葱头炒香。
- 加入腰果、干虾米、酱油、青柠汁和椰糖拌匀,加入红辣椒调味。
- 把奶油和胡萝卜一起用小火慢煮至胡萝卜熟软。
- 把混合物搅打成泥,过筛后加入盐和胡椒调味。
- 把荷兰高达芝士削细碎。
- 把春卷皮用少许清水,放上适量香茅混合物、胡萝卜泥和荷兰高达芝士,卷成春卷状即可。
Spring Roll, Lemongrass, Carrot Puree, Gouda
Ingredients
2 tbsp canola oil
15 stalk lemongrass, white part only (finely chopped)
30g young ginger (finely chopped)
2 tbsp toasted cashew nuts
2 tbsp dried shrimp
1½ tbsp soy sauce
1½ tbsp brown sugar
2 red chillis (deseed and finely chop)
4 shallots (peel and chop)
100ml cream
dash of salt and pepper to taste
60g gouda cheese
4 spring roll skins
Method
- Heat oil in a pan. Add in lemongrass, ginger and shallot to fry until fragrant.
- Add in cashew nuts, dried shrimp, soy sauce, lime juice and brown sugar. Toss well. Season with red chillies and set aside.
- Heat up cream and carrot in a pot. Cook slowly until carrot turns soft.
- Blend into a puree, pass thorough sieve. Season with salt and pepper to taste.
- With a peeler, make small shaving of gouda.
- Wet the spring roll skin with water, top with lemongrass mixture, carrot puree and gouda. Roll up and serve.
食谱提供及示范
Chef Emmanuel Stroobant
Chef Emmanuel Stroobant
text: 若昕 photo: Sopexa