淘大廚藝坊:川汁龍蝦球(專業篇)

川汁龍蝦球

材料: 急凍龍蝦尾一隻 (約重300克), 三色甜椒粒3湯匙, 蒜茸1茶匙, 淘大豆瓣醬2茶匙, 紹酒少許

醃料: 鹽 1/4茶匙, 蛋白1/4隻, 生粉1/3茶匙

調味料:
淘大特級蠔油 1/2茶匙, 糖1/3茶匙, 清水1湯匙, 胡椒粉少許

做法:
1. 龍蝦蝦尾起肉，順紋起球，加醃料拌勻備用。
2. 龍蝦球先泡嫩油，盛起，瀝乾油份。
3. 熱鑊下油1 1/2茶匙，爆香豆瓣醬、蒜茸、甜椒粒、下龍蝦球快炒。灒酒，下調味兜勻埋芡即可上碟。
*四人份量

Lobster Balls with Triple Peppers in Toban Sauce

Ingredients:
Frozen lobster tail 1pc (about 300g), Diced green/red/yellow bell peppers 3 tbsp, crushed garlic 1 tsp, Amoy Toban Sauce 2 tsp, Shaoxing wine to season

Marinade:
Salt 1/4 tsp, 1/4 egg white, corn starch 1/3 tsp

Seasoning:
Amoy Premium Oyster Sauce 1/2 tsp, Sugar 1/3 tsp, Water 1 tbsp, White pepper to taste

Method:
1. Defrost and de-shell lobster's tail. Cut the lobster flesh into ball shape. Marinade and set aside.
2. Sear quickly the lobster balls in low heat oil and drain well.
3. Heat 1.5 tsp of oil, pan-fry Amoy Toban Sauce, crushed garlic and diced pepper, add in lobster balls and stir quickly. Sprinkle on the Shaoxing wine, add in seasoning and thickening until the sauce thickens. Serve hot.

*Four servings

Category:

People & Blogs

Tags:

• Cooking
• recipes
• chefs
• cooks
• Fu Hong Society
• method
• home
• kitchens
• dishes
• Cantonese
• professional
• how to cook
• 烹飪
• 煮食
• 食譜
• 菜譜
• 大廚
• 廚師
• 扶康會
• 煮法
• 家常菜
• 私房菜
• 住家菜
• 小炒
• 粵菜
• 專業
• 方法
• 怎麼做
• 豉油
• 醬油