黃醬拌蝦 Prawns with Egg Yolk Sauce

材料 Ingredients
蝦仁(除泥腸) Prawn (Shelled/Deviened)8 尾 ea
基本醃料(淡) Basic marinade (light)1 份 portion
秋葵 Okra8 根 ea
鹽 Salt1/4+1/8 小匙 tsp
米醋 Rice vinegar1 小匙 tsp
味霖 Mirin1/4 小匙 tsp
蛋黃(打散) Egg Yolk (beaten)2 個 ea
黃醬拌蝦圖片

做法
1.依照處理秋葵方法將秋葵準備好。
2.燒滾2/3鍋水。將秋葵進滾水內燙1分鐘，馬上撈出到一盆冷水裡泡涼。如果你們的自來水不能生飲，請用煮過的冷開水。
3.將秋葵切薄片後與1/4小匙鹽拌勻。
4.蝦仁用紙巾擦乾後與基本醃料(淡)拌勻醃15分鐘。將蝦仁放進原先煮秋葵的水裡用小火將蝦仁泡熟，撈出濾乾放在一旁備用。
5.將蛋黃隔水(我用雙層鍋)煮稠，要不斷攪動注意不要結塊。熄火加入米醋和味霖拌勻。
6.取1/4秋葵和2隻蝦放進一個小碗裡，再淋上1/4的蛋黃醬。將剩餘的三份也同樣方式做好。

黃醬拌蝦做法圖片

PROCEDURE
1.Follow the instructions of "Handling Okras" to prepare the okras.
2.Boil a 2/3 full pot of water. Place the okras into the boiling water and blanch for 1 minute. Shot the okras in a bowl of cold water. If your tap water is not safe to drink, please use boiled cold water to shot the okras.
3.Cut the okras into thin slices then mix with 1/4 tsp. of salt.
4.Pat dry the prawns with paper towels. Mix the prawns with the Basic Marinade (Light) and marinate for 15 minutes. Add the prawns to the water that is used to blanch the okras. Cook over low heat until the prawns are done. Drain the water and set the prawns aside.
5.Cook and stir the egg yolk in a double boiler until thick but not curdle. Turn off the heat. Add rice vinegar and mirin and stir until combined.
6.Place 1/4 of the okras and 2 pieces of prawn in a small bowl. Top the prawns with 1/4 of the egg yolk sauce. Repeat this step for the remaing okras, prawns and egg yolk sauce.





最後更新 (Last Update): 09/15/2020
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