酸辣虾

材料
红辣椒15个,去籽
清油5大匙
疯柑叶5片,1片切细丝
盐1小匙
大型鲜虾12只,保留头部,去壳去肠泥
大型洋葱1个,去皮切丝
酸柑5个,挤汁
糖2小匙
做法
- 用搅拌器把红辣椒搅打成泥。
- 在大型炒锅中用中火加热3大匙清油,把辣椒、4片疯柑叶和盐炒香5分钟后关火,放置待用。
- 把剩余清油加入炒锅中,把鲜虾炒香至变色后关火,盛盘。
- 重新加入炒好的辣椒酱,加入洋葱,翻炒1分钟。
- 加入酸柑汁和糖拌匀。
- 把酱料淋在虾上,缀以疯柑叶即可。
Udang Chilli Garam (Prawns in Spicy Lime Gravy)
Ingredients
15 red chillies, seeded
5 tbsp cooking oil
5 kaffir lime leaves, 1 julienned for garnishing
1 tsp salt
12 large prawns, heads intact, peeled and deveined
1 large onion, peeled and sliced
5 calamansi limes, juice extracted
2 tsp sugar
Method
- Using a food processor, blend red chillies into a paste.
- Heat 3 tbsp oil in a wok over medium heat. Fry chilli paste, 4 kaffir lime leaves and salt for 5mins until fragrant. Remove from heat. Set aside.
- Add remaining oil to wok. Stir-fry prawns until cooked. Remove from heat and place on a serving plate.
- Return chilli paste to wok. Add sliced onion and stir-fry for 1min.
- Add lime juice and sugar. Mix well.
- Drizzle some chilli sauce over prawns, garnish with kaffir lime leaves.
食谱提供
谢金龙
Philip Chia
娘惹名厨
TEXT 若昕 PHOTOS Peranakan Heritage Cooking / Party Perfect Peranakan Bites / Delightful Nyonya Treats
更多食谱,请看最新一期的《优1周》!