泰式香燒原隻魷魚 泰式食譜

泰式香燒原隻魷魚
泰式香燒原隻魷魚


<learn this in 30sec> Another easy Thai recipe that would suit for any night of the week💙The best for sure is to grill the squid over fire🔥but if such option is not available at home, oven works as well. 超簡單的一個泰式燒魷魚食譜!平時係屋企可以就咁用焗爐焗!亦都好適合可能BBQ gathering等場合醃定,放在火上面燒😋十分惹味但卻沒有什麼技術亦都不花巧❤️

▶️魷魚一定要用高溫焗,時間可能要視乎大小而加減,而烤焗途中可以掃上醃汁加添顏色!

材料:
魷魚 1條 (300-400g)

醃料:
椰奶 3湯匙
魚露 1湯匙
老抽 1湯匙
糖 1湯匙

泰式辣椒汁:
兩條指天椒、一湯匙蒜蓉和一茶匙薑蓉弄碎,然後加入一個青檸汁

做法:
1) 魷魚清洗乾淨,去掉眼睛、嘴巴、背部軟骨和中間的墨汁袋!在魷魚肚上切上幾刀,但不要切到底
2) 加入調味料醃30分鐘
3) 魷魚放在焗爐烤架上,用200度焗5分鐘,反轉再焗多4分鐘即成,途中可以閒時掃上醃料汁!

Ingredients:
Squid 1 piece (300-409g)

Squid Marinade
Coconut Milk 3tbsp
Fish sauce 1tbsp
Dark soy sauce 1tbsp
Sugar 1tbsp

Thai Spicy sauce
Two bird eye chilli, 1tbsp minced garlic, 1tsp minced ginger graind and mix together and add one lime juice

How to:
1) Remove entrails, soft bone, eyes and mouth of the squid, pat dry, slice the squid on one surface into a ring but do not cut right through it
2) Marinate the squid for 30 mins
3) Put the squid in a rack, grill at 200°C for 5mins, turn over and grill for 4mins more, in between can bruhs the marinade onto the squid for better color

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