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[自主泰菜] 之 泰式生蝦

呢味 “工車冧霸” ( = 泰式生蝦) 好多人都鍾意食。

呢日同朋友無野做, 吃完個lunch就諗個dinner;

因為曼谷回來買了一些泰國香料, 所以決定煮泰菜。

買蝦本來只是想煮冬蔭功, 不過朋友突然建議不如來個泰式生蝦, good wor.

問了相熟泰國材料店的老闆娘,

她說只要是新鮮的游水蝦就ok,

看到有生猛又便宜的游水草蝦, 就買夠1斤,

嚴選最生猛的就作生蝦, 其他的就全放進冬蔭功湯內。

*    *     *

回去後, 先在碟上舖了冰墊, 備用;

同時, 即預備了兩盤冰水 + 海鹽;

先選了廿多隻活潑生猛的蝦,  全放進1st盤冰內急凍;

將蝦一隻一隻去頭, 開邊, 去腸藏後, 就放用另一盤乾淨的 ‘冰鹽水’ 內沖洗下, 就可排上(包了保鮮紙的)冰墊碟上。

而個醮生蝦的醬汁,

就是用生蒜蓉, 青及紅辣椒, 青檸汁, 魚露, 芫荽碎, 糖(我用庶糖)溝出來的。

我用的份量比例是:   1整個蒜頭 (去衣,切細碎), 2只青指天椒(份細碎), 2只紅指天椒(切細碎), 3個青檸汁, 10-15ml魚露, 1-2棵芫荽碎, 3tbsp糖 溝出來的。

不想慢慢切碎, 最簡單就是全放入攪拌機內打爛成蓉就可;

大家可以試試味, 份量再按個人口味調整。

此生蝦準備及汁料做法超簡單, 不過在準備工作時, 注意所用的刀及切板衛生,

選蝦一定不可以選買時已死去的蝦;

不嗜辣也好, 蒜頭及辣椒都決不可太少, 因為可以起殺菌作用呢 !

6 Responses to “[自主泰菜] 之 泰式生蝦”

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Thursday, 18. November 2010 - 2:48 am

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Sunday, 12. February 2012 - 1:38 am

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