陳國強師傳 Chef Kenny Chan:黃金蝦球 Golden Prawns

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材料:海中蝦600克、鹹蛋黃6隻、牛油1/2湯匙

Ingredients: Prawn 600 gram, 6 Salted Egg Yolk, Butter 1/2 tablespoon

醃料:粟粉 1湯匙、蛋白 1湯匙、鹽1/2茶匙

Seasonings: Corn Starch 1 tablespoon, Egg White 1 tablespoon, Salt 1/2 teasppon

做法 Direction

將鹹蛋黃隔水蒸15分鐘,然後壓成蓉,備用。

Steamed Salted Egg Yolk for 15 minutes, mashed.

海中蝦去腸,清洗,用醃料撈勻,放入雪櫃醃五分鐘,拿出來清洗再用廚房紙巾吸乾水分,再抹上生粉。

Clean the prawn and removed the gut, marinated with seasonings, keep it in the refrigerator for 5 minutes. Using kitchen paper to remove the excess moisture, then rub a thin layer of starch.

海中蝦以100度油炸2分鐘至香脆,撈起隔去油分。

Deep-fried the prawn with 100 ℃ boiling oil for 2 minutes or till crispy

小火下牛油,加入鹹蛋黃蓉,並順方向炒至起泡,再放入蝦,讓鹹蛋黃醬均勻地包裹著蝦,上碟即成。

Fried the mashed Salted Egg Yolk with butter under low heat, stir clockwise (same direction) until there is bubble. Add the prawn and mix well.

陳師傳貼士 Tips from Chef Chan

ChanKwokKeung (3)

如家中有絆肉機,可把鹹蛋黃放入絆肉機絆伴兩次,令鹹蛋黃蓉更細緻

If you have a meat grinder, grind the Salted Egg Yolk twice to make it more fine

未放蝦於已炒好的鹹蛋黃蓉之前,可加入少量橄欖油,令鹹蛋黃蓉更滑及提升味道

Before you put in the prawn into the fried mashed Salted Egg Yolk, you can add some olive oil to make the mixture more smooth which can also increase the favor.

鳴謝陳師傳為科學廚神大賽 2015 現場示範以上菜式

A Special Thanks to Chef Kenny Chan who demonstrate the above dish for the SciChef Cooking Challenge 2015.

賀年Fusion蘿蔔糕 CNY Fusion Turnip Cake

FusionTurnipCake

材料 Ingredient A
粘米粉 Rice flour :100 克g
粟粉 Cornstarch :50 克g
水 Water:150 克g

材料 Ingredient B
蘿蔔肉 Shredded Chinese Radish :600 克 g(淨肉計)
水 (加浸牛肝菌水) 或雞湯 Chicken Stock: 250 克 g
黑糖 (或紅、白糖也可) Sugar:2 茶匙 teaspoon
海鹽 Salt:1茶匙 teaspoon
胡椒粉Ground White Pepper:1/2茶匙 teaspoon

配料 Other Ingredient C
牛肝菌乾片 Dried Porcini Mushroom:10 片 pieces (先用水略冲洗,再以熱水浸至菌身變軟。浸菌水加水用來煮蘿蔔)
巴馬火腿 Parma Ham:100克 g (愈陳年愈濃味/鹹,視乎個人口味,購買件裝回來切粒)

或傳統配料 or Traditional Ingredients :臘味 cured meat (如臘肉、臘腸 dried Chinese sausages、膶腸、蝦米 dried shrimp)、冬菇 Chinese dried black mushrooms

 

做法 Method 
1) 先把已切粒配料炒香,備用。
Stir-fry the chopped “Other Ingredient C” for later use.

2) 材料A攪拌撈勻成粉漿,備用。
Mixed “Ingredient A” until it looks like paste, set aside for later use.

3) 材料B:蘿蔔肉切粗條,加入水、糖、海鹽、胡椒一同以大火煮滾,轉細火煮約10分鐘或至蘿蔔條透明熟透,然後倒入盆中。再慢慢加入粉漿並攪拌均勻。最後加入其他配料、攪勻並倒入蒸盆(可放約兩個15cm闊蒸盆),蓋上保鮮紙,大火蒸約40分鐘,即成。可切片即食或存放雪櫃,食用時切片或切粒加熱(蒸、煎或加入蔬菜炒均可)。
Boiled “Ingredient B” for 10 minutes or until the Shredded Chinese Radish cooked well. Put the well-cooked radish into a big bowl then pour “Ingredient A” (the paste) slowly into the bowl then stir-well. Put “Other Ingredient C” into the mixture then mix well. Pour the well-mixed paste into a steamed pan and wrap it with cling wrap. Steamed it around 40 minutes. Let it cool down and store it in the refrigerator. Re-heat the sliced Turnip Cake by steaming, pan-fried or stir-fried with vegetables.

食譜及圖片提供:陳嘉惠 Recipe & Photo by Beatrice Chan