張媽媽米紙卷, 點埋渃蘸(越南甜酸汁), 夏天食很清甜開胃, 酸微微。MamaCheung's rice paper roll, a great, refreshing summer dish. Great with Nước chấm dipping sauce. Hope you like it.
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材料:
蝦
熟雞絲(用鹽,胡椒粉,薑汁早一晚醃,然後蒸熟切條)
米紙
羅勒葉
芽菜
越南薄荷
銀絲米粉
紅椒
黃椒
西洋菜
Ingredients:
Prawns
Chicken strips
Rice paper
Sweet basil
Bean sprouts
Vietnamese mint
Rice noodle
Red & yellow bell pepper
Water cress
渃蘸汁:
五湯匙青檸汁
兩湯匙白醋
一湯匙半蒜頭碎
一湯匙半辣椒碎
三湯匙糖
四湯匙魚露
一茶匙半雞粉
三湯匙食水
Nước chấm sauce ingredients:
5tbsp lime juice
2 tbsp vinegar
1.5 tbsp finely chopped garlic
1.5 tbsp finely chopped chilli
3 tbsp sugar
4 tbsp fish sauce
1.5 tsp chicken powder
3 tbsp drinking water
米紙卷做法:將蝦底部輕輕𠝹兩次,𠝹斷蝦筋,等它熟了不會彎曲. 用大火煎熟蝦,灑上少許鹽後搇蓋. 煎兩分半鐘. 如果蝦肉感覺結實的話便熟了. 將蝦攤凍, 脫殼, 開邊, 去腸. 將米紙放進水裡浸約兩秒後取出. 將羅勒葉,芽菜,越南薄荷捲入米紙, 再放少許熟銀絲米粉, 雞絲, 再捲一捲, 少許紅椒,黃椒,西洋菜, 再捲一捲,現在放兩邊蝦, 將兩旁收入再用微力捲一捲.
Rice paper roll:Score the belly side of the prawns, so they will not curl up after cooking. Use high heat to pan fry the prawns, sprinkle some salt for seasoning and cover the pan with lid. Fry for 2.5 minutes until both sides of the prawns turn red (ensure the prawns are well cooked). Let the prawns cool down before de-shell, cut in halves and de-vein. Immerse the rice paper in a plate of drinking water for 2 seconds, then place the herbs, bean sprouts onto it before rolling it. Then add some rice noodles, chicken strip, roll again. Then add some sliced bell peppers, water cress, and roll again. Finally add 2 halves of prawn and roll into a cylinder.
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