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Thursday, February 16, 2012

Butter Prawns













































































It is best shared with family members; at home or at a restaurant, on the sole purpose of not caring about your dining table etiquette or mannerisms.

奶油虾,以前常在婚宴上常吃到的一道料理,最近好像也比较少见到了,不过在餐馆还是可以点到的一道菜。这道菜一定要趁热食之,才能体验这虾的真正风味,而且一定要用手吃!考虑到仪态问题,在宴席上吃虾,吃的小心翼翼,往往不能尽兴,所以我选择在家理或到大排档吃这道菜。 




















































I could not tell you whether home cooked or restaurant made Butter Prawns are more flavourful, but I have noticed that restaurant made Prawns seem to be more fragrant, crunchy and crispy.

I suspect it is probably the way it is prepared. At home, Mum is usually responsible for the preparation of food for the whole family.



















































But at a restaurant?

They have at least 3 to 5 people working in the kitchen, each managing their own work stations, and contributing their individual talents to your dish. This is why when you order, they manage to churn your mouth-watering dish out so quickly and efficiently, yet still make it so tasty, regardless of peak hour or not.


先不比较家理用餐和餐馆用餐谁的较好吃,不过,不能否定的是,餐馆理的菜为何总是又香又脆的呢。

分 别在於,家理的厨房往往都是妈妈一个人在煮!餐馆呢,最基本的都会有三,五个或更多厨师,有的负责煎,炸,有的负责蒸,煮,有的负责炒菜等等,所以餐馆的 菜都能够同一时间呈上。而且,在餐馆用餐都得等,从点菜到上菜,要是遇到周末在餐馆用餐至少也得等上半小时至一个钟头也不定,往往等到饿到不行,这时后呈 上甚麽都是特别好吃的了。


















































Not to mention, it is pretty hard to get everybody together for dinner when the dishes are ready at home. Mum will have to keep pestering us as we’re all busy or absent. Showering, stuck at work, rushing home, you name it! By the time we gather as a family, the food has usually cooled.

而在家理呢,当妈妈煮好之后,还得等这个下班,等那个放学,盼到了这个下班,又要等那个冲凉,等等…。总之就是菜等人。哎,看来原本香香脆脆的都不香不脆了。

是的,餐厅是人等菜,家理就是菜等人。































And everything is best served hot and fresh!

Oh well. Family is family! What about you guys?


 其实菜肴也是有寿命的,尊重做料理的人,别白费了她们的心机。

也别让妈妈们再三的邀请,因为煮菜一点也不简单啊。




































































这理要注意油的温度,若不够热,就不能形成蛋丝,若太热,很容易焦掉,而蛋液可分几次加入,因为当加入蛋液,油温会下降,就很难成形了,所以,当油温回升,在慢慢加进蛋液,直到把所有的蛋液加完。 




































 这时,会形成很多炮末,待蛋丝的颜色稍微加深,即可盛起,沥干备用。





 













































材料
500g虎虾  |  3棵蛋,只取蛋黄   |   4大匙牛油或marjerin   |   1大匙蒜茸   |   半条辣椒,切末   |   

3根咖哩叶,取叶  |

调味料
1大匙糖  |


做法
先把虾炸熟,备用。

取个干净的锅,加入牛油,待牛油溶解,一边加入蛋黄,一边把把蛋液打散成蛋丝状,
(要注意油的温度,若不够热,就不能形成蛋丝,若太热,很容易焦掉,而蛋液可分几次加入,因为当加入蛋液,油温会下降,就很难成形了,所以,当油温回升,在慢慢加进,直到把所有的蛋液加完)。

这时,会形成很多炮末,待蛋丝的颜色稍微加深,即可盛起,沥干备用。

取锅加入1大匙牛油,加入匙蒜茸 ,辣椒末和咖哩叶,炒香后加入蛋丝和糖炒一炒,最后加入虾炒拌均即可。

(别加盐,因为牛油已经有咸味了或可加少许的味精提味。)





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