材料

鲜虾300克,开背去肠泥
粉丝5克,泡软
蒜头400克
酱青适量
葱花少许
香菜少许

调味料

盐和糖少许
鸡精粉少许
生粉适量,加水拌匀

做法

  1. 把蒜头切碎成蒜茸,保留200克,另一半油炸至金黄待用。
  2. 把虾洗净,用厨房纸巾拍干,平铺在盘中。
  3. 把调味料、生蒜茸和炸蒜茸拌匀,淋在虾上,用大火蒸5分钟。
  4. 把葱花撒在虾上,淋上热油,最后淋上少许酱青,缀以香菜即可。

Steam Shrimp with Golden and Silver Garlic

Ingredients

300g fresh shrimp, slit at back and devein
5g glass noodles, soaked
400g garlic
some light soy sauce
some minced spring onion
some coriander leaves

Seasoning

some salt and sugar
some chicken powder
some starch, mix with water

Method

  1. Finely mince garlic and reserve 200g for later use, deep-fry remaining minced garlic till golden brown.
  2. Rinse and pat-dry shrimp, lay in a large plate fits in your steamer.
  3. Mix Seasoning and 2 kinds of minced garlic, drizzle over shrimp. Steam together over high heat for 5mins.
  4. Sprinkle minced spring onion over shrimp, pour over hot oil. Pour over dash of light soy sauce and garnish with coriander leaves.
食谱提供: 
海天楼
示范厨师:
曾泽彬
海天楼主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios
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