泰式粉絲蟹煲 泰式食譜

泰式粉絲蟹煲
泰式粉絲蟹煲


<With English recipe> Last recipe of my Thai series💫🇹🇭上年夏天都整咗一系列泰式食譜!今年呢個系列都來到最後一個🤪今次向街市買咗隻好新鮮嘅膏蟹!夏天膏蟹當做💫整返個粉絲蟹煲😝其實我鍾意食啲粉絲同膏多過隻蟹😂因為要剝殼好煩🥹Anyways加咗芫荽根部同魚露入去煮,東南亞風味重咗🌟



▶️蟹可以叫海鮮檔幫手開,返屋企只需要輕輕洗一洗再斬件就得!

▶️煮粉絲可以用中大火煮至乾身,我鍾意食乾身質感!白胡椒粒如果唔想買可以用白胡椒粉代替😗

材料:
肉蟹/膏蟹 1隻
粉絲 1包
芫荽 4扎
乾蔥頭 2粒
蒜頭 4粒
白胡椒粒 1湯匙 (壓爛)
薑 4片
蒽 4條
雞湯50ml
紹興酒 1茶匙
生粉 適量

調味料:
雞湯 150ml
魚露 1湯匙
生抽 1湯匙
老抽 1茶匙
糖 1茶匙

做法:
1) 如果怕活蟹的話,可以先放入雪櫃雪30-60分鐘,令牠沒有那麼活躍😅 用鉸剪在蟹咀中間大力剌下,然後打開蟹蓋,先去除中間的蟹胃和蟹咀,蟹身在中間切開,去除蟹腮!蟹鉗拿起,輕輕拍碎蟹殼方便食用,可以把部分蟹羔拿起!其他部位斬件!
2) 蟹件沾上少量生粉,熱鑊下油,爆香2片薑和蔥段,再加入蟹炒勻,之後加入花雕酒和雞湯,細火煮至蟹變橙色後拿起備用!
3) 粉絲熱水浸軟,芫荽取其根部,葉的部份可以留來做裝飾,乾蔥頭切半,蒜頭拍扁
4) 熱鑊下油,加入2片薑、乾蔥頭、蒜頭、白胡椒粒和芫荽根部爆香!加入粉絲和蟹膏炒一炒,再倒入調味料,放上蟹件,轉中大火煮約5分鐘至吸收調味料和乾身,在表面灑上芫荽即成

Ingredients:
Crab x 1
Glass noodle 100g
Coriander stalk 10g
Shallot 2
Garlic clove 4
White peppercorns 1tbsp
Ginger 4 slices
Spring onion a bunch
Chicken stock 50ml
Shaoxing wine 1tsp
Potato starch handful

Seasonings:
Chicken stock 150ml
Fish sauce 1tbsp
Soy sauce 1tbsp
Dark soy sauce 1tsp
Sugar 1tsp

How to:
1) Wash and halved the crab, lightly dust the crab shells with the potato starch right before cooking it
2) Heat oil in a wok and fry 2 slices of ginger and spring onion, add in the crab and stir fry for awhile, add chicken stock and shaoxing wine and cook until color change to orange, set aside
3) Soak the glass noodles into hot water until soft, chop shallots in half
4) Heat oil in a wok, store fry the ginger, shallot, garlic and white peppercorn for 1 min, add in glass noodles and seasonings, add crab pieces on top, cover the lid and cook on high heat for 5mins until the glass noodles absorbs all the liquid

#betiskitchen東南亞#betiskitchen海鮮

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