(Perch主厨Lee Boon Seng设计)
5人份

材料
活虎虾/新鲜冷藏虎虾10只
韭菜花100克,汆烫
韭菜40克
甜瓜200克,用瓜球器挖成小球

香蒜豆豉酱
甜味和咸味辣豆豉酱225克
蒜头90克,去皮
清水150毫升
白糖40克
新鲜青柠汁10毫升
葛根10克
葡萄籽油10毫升

装饰料
芫荽叶2克

做法
1.准备香蒜豆豉酱:把蒜头稍微切碎,用水洗净后过细筛,晾干。
2.在平底锅中加入葡萄籽油,把蒜头煎香约5分钟至熟软但还未到焦黄的状态。
3.加入清水、辣豆豉酱和糖,小火煮滚约15分钟。
4.在搅拌碗中把葛根粉用适量清水拌匀,保留作勾芡用。
5.继续在平底锅中加入新鲜青柠汁,用葛根混合物勾芡。
6.把虎虾用冰水浸泡,去掉虾头和脚。
7.用盐和胡椒把处理好的虾稍微调味,用平底锅稍微煎香至虾肉不再透明。
8.加入500毫升香蒜豆豉酱,然后加入韭菜花、韭菜一起煮几分钟。
9.加入甜瓜球,缀以芫荽叶。
10.搭配日本米饭享用即可。

Sauteed Tiger Prawn with Garlic Hot Bean Sauce

(by Executive Chef of Perch, Lee Boon Seng)
serves 5

Ingredients
10 live tiger prawns / chilled fresh tiger prawns
100g garlic chive with flower, blanched
40g garlic chive leaves (ku chye)
200g rock melon or cantaloupe, parisienne scoop

Garlic Hot Bean Sauce
225g sweet & sour hot bean sauce
90g garlic, peeled
150ml water
40g white sugar
10ml fresh lime juice
10g arrowroot
10ml grapeseed oil

Garnishing
2g coriander leaf

Method

1.Prepare garlic hot bean sauce: Coarsely chop garlic, and rinsed it in water, strain garlic through a fine strainer and let it dry.
2.In a saucepot, place in grapeseed oil and sweat garlic for approximately 5mins until soft but not brown.
3.Add in water, hot bean sauce and sugar then bring to simmer for approximately 15mins.
4.In a mixing bowl, combine arrowroot with some water and keep for thickening.
5.Continue to add lime juice into garlic hot bean sauce and thicken with arrowroot.
6.Soaked live tiger prawn in ice water, peel and trim away the legs and head. Set aside.
7.Season trimmed tiger prawn with salt and pepper. In a saucepan, pan sear prawn until meat is not translucent.
8.Add in 500ml of garlic hot bean sauce, garlic chive, garlic chive leaves and cook for few mins more.
9.Place in rock melon ball and and garnish with coriander cress.
10.Serve a bowl of Japanese pearl rice on the aside.