[農曆新年食譜] 陳國強師傳 Chef Kenny Chan:黃金蝦球 Golden Prawns

_F3A5082

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s