手打蝦丸,蝦上湯 Homemade shrimp-balls and shrimp soup

Veronica Poon

手打蝦丸 Homemade shrimp-balls

材料 Ingredients

蝦 一斤 1 catty of Shrimp
鹽 少許 Salt
胡椒粉 少許 Pepper
生粉 少許 Corn starch

做法 Method

  1. 蝦去頭去殼並留起,清蝦腸,加鹽揉搓洗淨,印乾。

Remove and put it aside the head and shell of the shrimps. Remove the intestines. Use salt to clean the shrimps. Dry the shrimps.

  1. 把處理好的蝦肉放入攪拌機,加入胡椒粉和生粉一同打成蝦茸。

Put the shrimps into a food processor with pepper and corn starch to form shrimp paste.

  1. 取出蝦茸,用手撻至起膠,約20-30次。

Take out the shrimp paste. Beat with hand for about 20-30 times.

  1. 準備一煲熱水。

Prepare a pot of hot water.

  1. 用手唧蝦膠成丸狀放入熱水定型。

Squeeze the shrimp paste to ball shape by hand and put into hot water to set the shape.

  1. 如想立即食用可直接用滾水煮熟,或放進冰箱冷藏。

If eat immediately can boil it with water. Or put into the fridge for later eat.

 

蝦上湯 Shrimp soup

材料 Ingredients

上述留起的蝦頭蝦殼 Shrimp head and shell kept in the above process
洋蔥 一個 1 Onion
水 適量 Water

做法 Method

  1. 蝦頭蝦殼清洗印乾,洋蔥去皮切件。

Clean and dry the shrimp head and shell. Remove the skin of onion and cut into pieces.

  1. 燒熱油,洋蔥略炒。

Pan fry the onion.

  1. 放進蝦頭蝦殼爆香,不防加多點油迫出蝦油。

Pan fry the shrimp head and shell. Add more oil to force more shrimp oil to come out.

  1. 加水蓋面,煮滾後慢火煮多30分鐘。

Add water and cover the lid. Allow it to boil under low heat for 30 minutes.

  1. 撈走蝦頭蝦殼和洋蔥就成上湯。或可把blend爛再隔走成濃湯。

Scoop up the shrimp head and shell and onion to leave the soup. Or blend the ingredients and filter to get a thicker soup.

  1. 可用來煮菜,或加入其他配料做其他料理e.g.麵豉蝦湯,蕃茄蝦湯etc. 或製成冰粒存起日後使用。

Can be used to cook, such as miso shrimp soup and tomato shrimp soup. Or to stored as ice cube to use later.

 

煮食提示 Cooking tips

可平日儲起一堆蝦頭蝦殼,儲夠數量先整。

Can cook until storing a certain amount of shrimp head and shell regularly.

要點時間,但煮好一大烹可放入冰箱隨時食用。

Since it require some time to make the shrimp-balls, can cook a large amount of them and store them into the refrigerator for anytime use.

 

Special thanks to Veronica Poon for the recipe.

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