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苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

苦瓜大變身!也可以是一道很時尚的菜餚喔!

苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

Ingredients

  • 3 Bitter melons 苦瓜
  • 2 cups cooked shrimp 煮熟蝦仁
  • 5~ 6 Shiso leaves (green or purple) 青紫蘇或紅紫蘇
  • Honey mustard dressing 蜂蜜芥末沙拉醬
    (1 cup mayonnaise, 2 tbsp honey, 2 tbsp Dijon mustard, 1/2 cup lemon juice, 1/2 tsp garlic powder)

Directions

苦瓜切一半,除去中間的瓜囊,再切成薄片。切好的苦瓜片泡在冰塊水裡保持清脆約兩小時。
Bitter melon cut in half, remove the middle sac, and then cut into thin pieces. Soaked in ice water to keep crisp for about two hours.

Bitter melon cut into piecesbitter melon soak into ice cold water

蝦仁燙好也放入冰水中保持清脆。紫蘇切細絲。
Cooked shrimps soaked in ice water to keep crisp. Cut Shiso leaves into thin pieces as well.

shrimpshiso leaves cut into thin pieces

先放苦瓜,再放蝦仁,最後上面撒上紫蘇絲擺盤。吃的時候澆上蜂蜜芥末沙拉醬。
Put bitter melon, shrimps, and sprinkle Shiso leaves on top. Pour honey mustard dressing on top when serve.

Put shrimp on top of bitter melon

Dressing on top

Note: 紫蘇對葡萄球菌有較強的抑制作用,對大腸杆菌、痢疾杆菌也有抑制作用。紫蘇能擴張皮膚血管,刺激汗腺分泌,故有發汗作用,亦能減少支氣管分泌,緩解支氣營痙攣,因而有止咳袪痰作用,故感冒咳嗽每多用之。此外,紫蘇能促進消化液分泌,增強胃腸蠕動,故其行氣和中的作用可能與此有關。其所含揮發油有較強的防腐作用。(參考維基百科)
Bactericidal and preservative effects of the shiso, due to the presence of terpenes such as perilla alcohol, have been noted. (Wikipedia)
Shiso 紫蘇

 

鮮蝦麵包派 Shrimp Bread Pie

一口接一口欲罷不能的鮮美滋味,30分鐘就搞定了!

鮮蝦麵包派 Shrimp Bread Pie

鮮蝦麵包派 Shrimp Bread Pie

Ingredients

  • 1 can biscuit dough (8 biscuits) 現成biscuit罐頭麵團
  • 12 ~ 15 big shrimps, chopped 大蝦,切小段
  • 2 tablespoons flour 麵粉
  • 1 egg 蛋
  • 1 teaspoon salt 鹽
  • 1/2 teaspoon white pepper powder 白胡椒粉
  • 1/2 garlic powder 蒜粉
  • 2 teaspoon cooking wine 酒
  • 1 tablespoon minced shallots 紅蔥頭,切細
  • Paprika powder 辣椒粉 (西式)

Directions

現成 biscuit 罐頭麵團放室溫10分鐘。烤箱預熱350F度。將大蝦洗淨去腸泥剁成小段,和麵粉,打好的蛋,鹽,白胡椒粉,蒜粉,酒,切細的紅蔥頭混合成為蝦麵糊。
Put the can of biscuit at room temperature for 10 minutes. Preheat oven to 350F degree.  Clean shrimps and chop into small pieces.  Mix in flour, egg, salt, white pepper powder, garlic powder, wine and minced shallots into shrimp batter.

biscultshrimpshrimp batter

打開罐頭,將每一個小麵團切一半,整型成小圓麵皮(用手捏捏壓扁)。
Open can, separate each dough and cut in half. Make each half dough into a flat, rounded shape crust.

cut biscuilt in halfflatten dough

把麵皮放入做小蛋糕的烤盤(邊邊凸起,中間凹下)。再將蝦麵糊放入每一個麵皮的中間,不要太滿。
Put crust into each cupcake baking pan and make a dish shape. Fill in shrimp batter in the middle, not too full.

make crustput in shrimp batter

放入預熱好的烤箱內烤 12 ~15 分鐘。拿出上面撒點 Paprika powder。
Put into preheated oven for 12 ~ 15 minutes.  When done, sprinkle some Paprika powder on the top.

bake for 12 minutessprinkle paprika powder

Note: 現成的 Biscuit 罐頭省了很多時間,在各個超級市場都有賣。蝦子切小段比較有嚼感,喜歡細密的感覺就把蝦剁成泥。
Using ready-made biscuit dough can save you a lot of time. You can get it at any supermarkets.  To make a chewing taste, cut shrimp cut into small pieces; to make a soft taste, chop shrimps into paste.

 

蛤蠣粉絲煲 Clam Noodle Pot

Recipe provided by Amber Chen

鮮美多汁的蛤蠣,給你滿滿的元氣!

Clam Noodle Pot 蛤蠣粉絲煲

Clam Noodle Pot 蛤蠣粉絲煲

Ingredients

  • 6 ~ 8 Shrimps 蝦仁
  • 3 Cuttle fishes, cut to pieces 花枝片
  • 8 Clams 蛤蠣
  • Green bean noodle 粉絲
  • 2 ~3 tablespoon Oyster Sauce 蠔油
  • 2 ~ 3 tablespoon Cooking wine 米酒
  • 2 cups water
  • White pepper
  • Green onion

Directions

蝦仁去皮,沙腸。花枝切片。洗淨蛤蠣泡水吐沙(至少二十分鐘)。粉絲泡水變軟。

鍋中加入少許油, 將蔥與薑片爆香。蝦仁,花枝片,蛤蠣入鍋翻炒一下。沿鍋邊熗少許酒, 並將蠔油和水加入, 撒胡椒。

準備一沙鍋,將冬粉放入砂鍋,並將炒好的三鮮倒入砂鍋中煮至冬粉變軟,吃時加入葱花。

Peel and devein shrimps. Cut the cuttle fish in bit size pieces. Clean and place clam in a bowl with cold water to get the sand out (need at least 20 minutes). Soak the green bean noodle in the water to become soft.

Add some cooking oil in wok. Stir fry green onion and ginger until the flavor come out. Add shrimps, cuttle fish, clams and cooking wine, stir fry until almost done; add oyster sauce, water and white pepper.

Prepare a clay pot. Put green bean noodle in the pot first and add the above together. Cook until the noodle is soft. Add some minced green onion just before serve.

Note: 如果蛤蠣不能合起來就是死了,不要吃。用沙鍋會可讓食物保存鮮味和溫度。

泰式蘿蔔海鮮沙拉 Tai Style Seafood Salad

咖哩的香辣,配上爽口的海鮮,馬上讓你的客人胃口大大打開!

Tai Style Seafood Salad 泰式蘿蔔海鮮沙拉

Tai Style Seafood Salad 泰式蘿蔔海鮮沙拉

Ingredients

  • 1 lb shrimps 蝦
  • 1 dakon radish 白蘿蔔
  • 5 cuttlefish,or 1 package of ready-cut cuttlefish 墨魚
  • 4 pieces of gingers 薑
  • 1 package of curry sauce (Curry sauce for seafood from Lee Kim Kee)
  • 1 tablespoon lemon juice 檸檬汁
  • 1 teaspoon fish sauce 魚露
  • Some green onion 青蔥絲

Directions

白蘿蔔去皮後刨絲泡冰水泡至爽脆約十分鐘。蝦去殼清腸泥。墨魚切片,表面輕輕用刀橫直刮幾條(熟的時候會捲起來比較漂亮。)蝦和墨魚放入加了薑片的熱水汆燙至熟。撈起也也一起冰鎮。
Peel and shred the radish,  merge into ice water about ten minutes to crisp. Peel and divine shrimps. Cuttlefish in sections and cut gently with a knife ( cuttlefish will be rolled up and more beautiful when cooked.)

Thai Seafood Salad蘿蔔泡冰水去澀味

調入咖哩醬,檸檬汁,魚露混合拌勻。
Add Curry sauce, lemon juice and fish sauce in a small bowl. Mix well.

LKKCurrySeafoodFish Sauce

調勻的醬汁和蘿蔔絲、海鮮拌勻,上面放些青蔥絲即可。
Add mixed sauce into radish and seafood. Sprinkle some green onion on the top.

Thai Seafood Salad

Note: 蘿蔔絲會出水,不要攪拌太久。也可用青木瓜絲代替蘿蔔絲。可任加入其他的海鮮。Radish will have water come out if stir too long. Radish can also be replaced with shredded green papaya. Any other seafood can be added as well.

 

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