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

  1. 在平底锅内加热清油，加入香茅、子姜和红葱头炒香。
  2. 加入腰果、干虾米、酱油、青柠汁和椰糖拌匀，加入红辣椒调味。
  3. 把奶油和胡萝卜一起用小火慢煮至胡萝卜熟软。
  4. 把混合物搅打成泥，过筛后加入盐和胡椒调味。
  5. 把荷兰高达芝士削细碎。
  6. 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

  1. Heat oil in a pan. Add in lemongrass, ginger and shallot to fry until fragrant.
  2. Add in cashew nuts, dried shrimp, soy sauce, lime juice and brown sugar. Toss well. Season with red chillies and set aside.
  3. Heat up cream and carrot in a pot. Cook slowly until carrot turns soft.
  4. Blend into a puree, pass thorough sieve. Season with salt and pepper to taste.
  5. With a peeler, make small shaving of gouda.
  6. Wet the spring roll skin with water, top with lemongrass mixture, carrot puree and gouda. Roll up and serve.

[stextbox id=”profile”]食谱提供及示范
Chef Emmanuel Stroobant[/stextbox]

text: 若昕 photo: Sopexa