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黃金蝦球扁意粉 Linguine with Prawns in Salted Egg Yolk Sauce (3-4 人份 portions)
鹹蛋黃,本是其中一種最能代表東方草根階層飲食文化的食材,現在配上西方食材西式煮法,來一次東西煮意融和,炮製出這道驚喜的創意料理;鹹香與甘甜、綿密與爽彈,來!試一下才再說吧。
From pumpkin to chicken wings, everything goes crazy delicious with this silky savoury salted egg yolk sauce. A fusion of unique eastern ingredients & western cooking delivers a complex flavour & texture. Spoil your loved ones or just indulge yourself with this creative cuisine now!
材料 Ingredients:
扁意粉 400 克 / Linguine 400g
大蝦 12 個 / 12 Prawns
鹹蛋黃 4 個 / 4 Salted Egg Yolks
菠菜 300 克 (只用菜葉部份) / Spinach 300g (only leaves needed)
蒜頭 1 個 / 1 Garlic Bulb
紅蔥頭 2 個 / 2 Shallots
雞蛋 2 個 / 2 Eggs
淡忌廉 100 毫升 / Whipping Cream 100ml
鹽 適量 / Salt to taste
黑椒碎 適量 / Ground Black Pepper to taste
麻油 適量 / Sesame Oil to taste
橄欖油 / Olive Oil
烹飪步驟 Instructions:
1/ 將大蝦沖洗乾淨,剪掉蝦頭。
Wash prawns thoroughly.
Remove heads.
2/ 沿背部將蝦殻剪開除掉,保留蝦尾部份。
Remove prawn shell by cutting along the outer edge of the back leaving tail tips on.
3/ 沿蝦背對開蝦肉攤開,去掉蝦腸髒物。
Slightly cut along prawn’s back &
open it up without cutting through it.
Then devein.
4/ 煲好滾水加鹽,放入意粉煮約 7 分鐘。
*按意粉包裝所示烹煮時間減1-2分鐘以預留時間與醬汁同煮
Bring water to boil, add salt & linguine. Cook for 7 mins.
*Remove linguine from water 1-2 mins. prior to end of suggested cooking time.
5/ 加少量橄欖油於瀝水後的意粉拌勻以防黏成一團。
Drizzle olive oil on well-drained linguine & toss a bit to prevent sticking.
6/ 蒜頭剁碎。
Mince garlic.
7/ 紅蔥頭切片。
Slice shallots.
8/ 將鹹蛋黃剁至細碎。
Finely chop salted egg yolk.
9/ 以橄欖油炒香蝦頭。
Add oil to pan & stir fry prawn heads.
10/ 逼出蝦頭內蝦膏。
Squeeze the essence out of the heads.
11/ 讓蝦膏味道融入油中。
Let the flavour infuse into the oil.
12/ 棄掉蝦頭。
Remove prawn heads from pan.
13/ 加入一小塊牛油及少量橄欖油。
Add in a small lump of butter & a little olive oil.
14/ 將剁碎的鹹蛋黃翻炒至冒泡呈流沙狀。
然後加入蒜蓉、紅蔥頭炒香。
Sauté salted egg yolk until bubbling & runny.
Then add in garlic & shallot & stir fry until fragrant.
15/ 加入大蝦融合醬汁拌炒至 7 成熟。
Add in prawns, mix well with sauce & stir fry to medium well.
16/ 小心倒入威士忌,慢慢將鑊傾側讓酒燃點起來。
威士忌燃燒後酒精成份全燒掉,但可藉此增添酒香;此非必要步驟,請小心處理。
Carefully pour whisky over & set alight briefly. It’s an optional step but it will bring additional fragrance to the dish without alcohol taste. Handle with care.
17/ 加入菠菜葉拌炒一下。
Add in spinach leaves, stir fry & mix well.
18/ 加入適量鹽及黑胡椒碎調味。
Add salt & ground black pepper to taste.
19/ 加入適量開水再煮滾。
Add a little bit of water & bring to boil again.
20/ 加入意粉拌勻。
Toss in linguine & mix well.
21/ 加入淡忌廉再拌勻一下。
Pour whipping cream in & mix well.
22/ 為增加濃稠絲滑口感,關火後趁有餘溫隨即加入兩隻雞蛋拌勻。
To give it a silky, creamy texture & rich flavour, add 2 eggs & give it a good stir right after turning off the heat.
23/ 最後灑上芝士碎。
Grate some fresh cheese over the linguine as a final touch & it is done!
完成!上枱! Ready to serve, enjoy!
廚房小貼士 Practical Cooking Tips:
黃金是怎樣煉成的
如何為富有獨特鹹香惹味的鹹蛋黃醬,增添多一個味道層次?先用橄欖油將新鮮蝦頭炒香,逼出蝦頭內甘香的蝦膏,讓海鮮濃香甜味融入油中;加入牛油將剁碎的鹹蛋黃翻炒至冒泡呈金黃流沙狀,口感綿密細膩、味道豐富多層次的黃金流沙鹹蛋黃醬就完成了。
鹹蛋黃醬適合搭配多種食材,可製成鹹蛋黃多士、黃金蝦、黃金雞翼、黃金南瓜等,只要發揮創意,你也可以烹製出驚喜的菜式呢!
Add depth to your salted egg yolk sauce
Sauté the full-flavoured prawn heads with olive oil, squeeze out the essence inside the shell and let the rich briny-sweet flavour infuse into the oil. Add in a small lump of butter & finely chopped salted egg yolk, stir fry until bubbling & fragrant. A smooth, runny, savoury sauce is ready!
Turn simple ingredients into creative dishes with this versatile sauce now!
Music by Anja Kotar - Simple - thmatc.co/?l=C...
Lovely Couple Footage by Ron Lach from Pexels
#黃金蝦球扁意粉
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