星洲麥皮蝦 Sauteed Prawns with Oatmeal, Herb and Garlic

5 Jan

星洲麥皮蝦

星馬菜的愛好者及喜歡香口食物的朋友,相信都會愛吃這款星洲麥皮蝦,虎蝦香脆入味,燕麥酥香味甜,加上指天椒、咖喱葉、蒜蓉等香料,是一款非常吸引的美食,而家庭式製法可以不採用油炸方式,除了方便些也比較健康一點。

 準備時間: 10 分鐘                                                   

烹調時閰: 15-20 分鐘                                           

材料:                                                                               

虎蝦  600g                                                                       

蒜蓉  20g                                                                           

咖喱葉 ( curry leaf ) 8g                                                                    

紅椒仔 2 只( 切碎 )  

牛油 25g 

生粉適量                                                 

蝦調味:                                                                         

鹽`胡椒粉各適量

燕麥調味:                                                        

快熟燕麥片 ( quick oats ) 100g                                             

雞粉  1/4 茶匙 ( 隨意 )                                               

好立克 ( Horlicks ) 40g                                                     

海鹽 1/2 茶匙                                                                   

做法:

  1. 蝦挑去腸及沙囊,瀝乾水份,從腹部切一刀。
  2. 慢火熱鑊下油約1湯匙,加入麥皮炒拌至微黃香脆,盛出待稍涼拌入好立克、海鹽及雞粉備用。
  3. 將蝦拋上薄薄一層生粉,放入約 2 湯匙熱油,猛火爆炒至轉色,盛出瀝乾油份。
  4. 慢火熱油約 1 湯匙,加入牛油將咖喱葉炒至透身轉色,加入蒜蓉、紅椒碎炒香,將蝦回鑊炒勻,盛碟前洒入麥皮炒勻即可上桌。

註:

  1. 清理蝦腸及沙囊之方法,請參閱酒露醉蝦之示範圖片。
  2. 留意烘炒燕麥須採用慢火,而燕麥必須待稍涼才加入調味。
  3. 用剪刀從蝦腹剪開,可將烹煮時間縮短及使蝦身容易入味。

Preparation: 10 Minutes  

Cooking : 15-20 Minutes

Ingredients:     

600g Tiger Prawn          

20g garlic, chopped      

8g curry leaf

2 red chili, chopped

25g butter

Potato starch

Seasoning  for Prawns:  

sea salt and pepper

Seasoning for Oatmeal:                                                                               

100g quick oats          

1/4 tsp chicken powder, optional

40g Horlicks           

1/2 tsp sea salt

Method :

  1. After removing the intestine of  the prawns, rinse and dry them well.  Slightly slit the inner side of  the  prawns.
  2. Heat one tablespoon of oil in a saucepan or wok over moderate heat.  Saute oatmeal until golden brown and crisp.  Let the oatmeal cool down slightly, then mix with Horlick, sea salt and chicken powder and set aside.
  3. Coat the prawns lightly with potato starch.  Heat two tablespoon of oil over high heat in a saucepan or wok, then saute the prawns until cooked.  Drain oil and set aside. 
  4. Heat one tablespoon of oil over moderate heat.  Add butter and curry leaf and saute until the leaf colour changes, then add in garlic, red chili and prawns.  Lastly pour in oatmeal mixture and stir well.

Note: 

  1. Refer to the photos of the post”Drunken Prawns“for tips on removing the intestine of prawns.
  2. Use only moderate heat to saute the oatmeal and let it cool down half way before mixing with Horlick and seasoning.
  3. Slightly slit the inner side of  the prawns to allow more flavour into the prawns.
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