生菜蝦鬆 Minced Shrimp in Lettuce Cups

材料 Ingredients

生菜 Lettuce 1 顆 head 蝦仁 Shelled shrimp 2/3 磅 lb (300 g) 香腸 Chinese sausage 1 根 each 熟竹筍 Cooked bamboo shoot 1 小塊 small chunk 香菇 Shitake mushrrom 4 朵 ea 蔥 Scallion 1 支 stalk 油條 Chinese Donut 1/2 條 each 食用油 Cooking oil 2 大匙 Tbs 基本醃料(淡) Light basic marinade 1 份 portion 蠔油 Oyster sauce 1/2 大匙 Tbs 清炒醬汁 Light sauté sauce 1/2 份 portion

註：油條可以用馬鈴薯薯片或炸餛飩皮替代。
Note: Chinese donut can be substituted with potato chips or fried wonton wrap.

做法

1.	生菜頭切掉﹐每葉輕輕剝開洗乾淨。葉片如何較大則對切成兩半。如果是宴客用可將每葉修剪成圓形比較好看。
2.	將蝦用水沖洗後抽掉砂腸﹐確定所有的黏液都沖洗掉。用紙巾將蝦擦得非常乾這樣炒的蝦才會脆。將蝦切成小粒。
3.	香菇泡軟。蔥洗乾淨。香菇﹐竹筍﹐香腸和蔥切成小粒。油條壓碎。
4.	準備清炒醬汁，配方中的水省略。
5.	將蝦仁用基本醃料醃 15 分鐘。
6.	鍋燒熱加入2大匙油。 先炒香香菇和香腸，再加入蝦丁和筍丁炒至8分熟。
7.	加入清炒醬汁和蠔油炒熟後再加入蔥花和油條拌勻。

PROCEDURE

1.	Cut the head of the lettuce. Gently peel each leaf off and wash under running water. Cut the large leaf in half. For a prettier presentation, trim the leaf into round cup-shapes.
2.	Devein and wash the shrimp. Make sure that all the mucus on the body is gone. Dry the shrimp thoroughly with paper towels. Then, dice the shrimp.
3.	Soak the shitake mushrooms in water until soft. Clean and dice the scallion. Also dice the mushroom, bamboo shoot and sausage. Crush the Chinese donut.
4.	Prepare the Light Sauté sauce. Omit the water in the recipe.
5.	Marinate the shrimp with the Light Basic Marinade for 15 min.
6.	Heat a wok and add 2 tbs. of oil. Stir fry the mushrooms and sausage first until it is aromatic. Add the shrimp and bamboo shoot. Stir fry until 80% done.
7.	Add the Light Sauté Sauce and oyster sauce. Continue stirring until the shrimp is done. Then mix in the scallion and Chinese Donut.

最後更新 (Last Update): 07/02/2013©
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.