香辣烤蝦 Spicy Grilled Prawn

材料A Ingredients

大蝦 Large prawn 20 隻 ea 培根 Bacon 3 條 slice 洋蔥 (小) Onion (small) 1 個 大蒜末 Minced garlic 2 大匙 Tbs 紅辣椒醬 Red chili sauce 2 大匙 Tbs 芥末粉 Dry mustard 2 大匙 Tbs 芹菜籽 Celery seed 1/2 小匙 tsp 新鮮檸檬汁 Fresh lemon juice 1/4 杯 cup 鹽 Salt 1/4 小匙 tsp 竹籤 Bamboo skewer 8 支 ea 食用油 Cooking oil 2 大匙 Tbs

配菜﹕ 橘柚莎莎醬 & 松子炊藜麥

Side Dish: Citrus Salsa & Quinoa with Roasted Pine Nuts


做法﹕

1.	先將竹籤浸泡在冷水中至少兩個小時。
2.	培根切成小丁。洋蔥去皮後也切成小丁。大蝦沖洗乾淨以後擦乾，從背部剪開抽出泥腸。
3.	將培根丁放進燒熱的炒鍋，用中火炒到培根略微焦黃，大約三分鐘。加入洋蔥丁，芥末粉和辣椒醬用小火炒到洋蔥變透明，要不斷攪動。放進檸檬汁和芹菜籽，用小火繼續煮兩分鐘。盛出炒好的醃料放置一旁待涼。
4.	將第三項的醃料和大蝦放進帶拉鏈的塑膠袋內，仔細搓揉讓每隻蝦都沾到醃料。關上拉鏈放進冰箱醃不要超過一個小時。
5.	取出蝦子並保留醃料。將五隻蝦排成一排，從頭部和尾部個插進一根竹籤，共做4串。
6.	燒熱烤盤後刷上一層油。將蝦放上烤盤用中火烤炙2分鐘。翻面後刷上醃料再烤到蝦變成粉紅色，大約再2分鐘。

PROCEDURE:

1.	Soak the bamboo skewers in cold for at least 2 hours.
2.	Dice the bacon. Peel and finely dice the onion. Rinse the prawns and dry them with paper towels. Rinse and shell the prawns, leave the tails on. Cut the back of the prawns and devein.
3.	Place the diced bacon in a heated pan. Sauté the bacon over medium heat until lightly browned, approx. 3 minutes. Add the diced onion, dry mustard and chili sauce and sauté over low heat until the onion is translucent, stir consistently. Add the lemon juice and celery seed and continue to cook for 2 minutes. Set the mixture aside to cool down.
4.	Combine the mixture on step (3) and the prawn in a zip-lock bag. Make sure that every prawn is coated with the marinade. Zip shut the bag and store it in the fridge no longer than 1 hour.
5.	Remove the prawns from the bag and reserve the marinade. Line 5 prawns in a row on a chopping board and insert two skewers in parallel through the prawns. < /td>
6.	Heat the grill and brush with a thin layer of oil. Grill the prawns over medium heat for 2 minutes. Turn the prawns over and brush with the remaining marinade. Continue to cook until the prawns become pink, approx. 2 minutes.

最後更新 (Last Update): 08/20/2015
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