【今晚食乜餸】冬蔭公炒蟹食譜@Jacky Yu
吃得開心！
材料
肉蟹：1隻(約1 1/2斤)
冬蔭公醬：35克
香茅：2枝
檸檬葉：8片
泰國番茄：6-8粒
草菇：8-10粒
指天椒：2隻
雞湯：300毫升
椰汁：90克
雞蛋：2隻
做法
- 蟹劏好洗淨後斬件，瀝乾水分；香茅只要莖部白色部分，拍鬆；檸檬葉洗淨，用手搓裂；番茄及草菇洗淨一開二；指天椒切圈，備用。
- 鑊中燒熱油，先將蟹件炒到約五成熟，撈起備用。
- 洗淨鑊，下雞湯煮滾，下冬蔭公醬煮開，下香茅、檸檬葉及指天椒煮約數分鐘至出味，將蟹件回鑊炒勻，下番茄及草菇略煮一會，至蟹全熟，下椰汁炒勻，最後將雞蛋打勻慢慢倒入鑊中及炒勻，至汁液開始濃稠即可熄火，上碟享用。
貼士
- 冬蔭公醬是以香茅碎、辣椒粉、花生碎、蝦米碎、魚露、青檸汁及羅望子汁等炒成。現成樽裝可在灣仔石水渠街街市，或九龍城泰國食品專賣店都可買到。
- 以上方法用來煮花蛤、蝦或其他海鮮也好味。
Ingredients:
1pc Crab
35g Tom yum paste
2pc lemon grass
8pc Lemon leave
6-8pc Thai tomato
8-10pc Straw mushroom
2pc Red cluster pepper
300g Chicken stock
90g Coconut milk
2pc egg
Steps:
1. Wash, cut and drain the crab. Squash the stalk of lemon grass. Wash and rub the lemon leave. Wash and cut tomato and straw mushroom into half. Cut red cluster pepper into rings.
2. Heat the wok with oil. Fry the crab into parboiled.
3. Boil chicken stock and tom yum paste in wok. Put lemon grass, lemon leave and red cluster pepper and boil for a few mins. Put crab into the wok and fry again. Add thai tomato and straw mushroom, boil until crab done. Fry crab with coconut milk, pour egg and fry again until the sauce thickened.
Tips:
- Tom yum paste is made with lemon grass, peanut, fish sauce, lime juice and tamarind juice. It could be found in Wanchai open air market or thai store of Kowloon City.
- Seafood like clam and shrimp can made this dish well.
