甘香鲜蚶
Fried Cockles Kam Heong Style
材料
A:
500g鲜蚶
B:
2大匙油
1大匙蒜茸
1大匙虾米 (浸软，切碎
)
1/2大匙马来栈
2支咖喱叶 (切碎
)
1支香茅 (取嫩白部分，切碎)
1条红辣椒 (切碎)
调味料
1/8小匙盐
1/2小匙鸡精粉
2大匙水
做法
- 把鲜蚶洗干净，放入滚水里烫30秒，捞起剥开一半壳。
- 烧热油，爆香蒜茸和虾米，加入马来栈炒香，加入咖喱叶、香茅、辣椒碎和剥好的鲜蚶炒均。
- 加入调味料煮滚，炒均即可。
INGREDIENTS
A:
500g cockles
B:
2 tbsp oil
1 tbsp chopped garlic
1 tbsp dried shrimps (soaked and chopped)
1/2 tbsp belacan
2 spring curry leaf (chopped)
1 stalk lemongrass (discard the tough outer parts, chopped)
1 red chili (chopped)
SEASONING
1/8 tsp salt
1/2 tsp chicken stock concentrate
2 tbsp water
METHOD
- Clean the cockles and blanch in boiling water for 30 minutes. Dish up and remove half the shell.
- Heat up oil, saute chopped garlic and dried shrimps until aromatic. Add in belacan and stir-fry until fragrant. Add in curry leaves, lemongrass, red chili and the cockles and stir-fry until well mixed.
- Add seasoning, stir well and bring to boil. Dish up and serve.
本食谱摘录予
