“你就是大厨“菜谱 - 桃仁沙丹虾球配姜汁蛋白蒸蟹钳 King Prawn and Steamed Crab Pincer with Egg White and Ginger Sauce
King Prawn and Steamed Crab Pincer with Egg White and Ginger Sauce
桃仁沙丹虾球配姜汁蛋白蒸蟹钳
Ingredients 配料
50 g/pc King prawn 50克/只明虾
1 pc Crab pincer 1只 青蟹钳
2 pc Roast Walnut 2只 琥珀桃仁
1 pc Pomelo 1 片 西柚
50 g Mayonnaise 50克 蛋黄酱
5 g Mustard Powder 5克 青芥末粉
a pinch Salt 少许 盐
a pinch Chicken powder 少许鸡粉
a pinch Potato Starch 少许 生粉
30 g Oil 30克 油
15 g Sweetened condensed milk 15克 炼乳
30 g Egg white 30克 鸡蛋清
50 g Stock 50克 二汤
Method
1. Remove the head of the king prawn and keep the tail. Cut the back open and remove the mud vein. Marinate and set aside. Scald the crab pincer in hot water for 2 minutes, and take off the shell .
2. Mix mayonnaise with mustard and sweetened condensed milk to make Wasabi dressing. Mix stock with egg white, season with salt, add in crab pincer and steam for 7 minutes until egg white become solid.
3. Deep fry the prawn until golden. Arrange some sliced pomelo on one end of a long plate, and put the prawn on top. Sprinkle with dressing. On the other side, put crab pincer, and drizzle with a light, shiny sauce (thicken the stock with starch to make the sauce). Decorate with walnut in the middle.
烹调步骤
1. 明虾去头留尾开背， 切凤尾虾球，入味腌待用，蟹钳开水烫2分钟， 去壳。
2. 蛋黄酱加青芥末和炼乳调匀成山葵酱，蛋青加二汤加盐味放入蟹钳蒸7分钟至蛋白凝固。
3. 虾球拍粉炸成金黄色，取长盆放入柚片，上放置虾球，淋上山葵酱 ，另一头放入蒸好的蟹钳，上面用二汤打上玻璃芡，中间放琥珀桃仁即成。
桃仁沙丹虾球配姜汁蛋白蒸蟹钳
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Ingredients 配料
50 g/pc King prawn 50克/只明虾
1 pc Crab pincer 1只 青蟹钳
2 pc Roast Walnut 2只 琥珀桃仁
1 pc Pomelo 1 片 西柚
50 g Mayonnaise 50克 蛋黄酱
5 g Mustard Powder 5克 青芥末粉
a pinch Salt 少许 盐
a pinch Chicken powder 少许鸡粉
a pinch Potato Starch 少许 生粉
30 g Oil 30克 油
15 g Sweetened condensed milk 15克 炼乳
30 g Egg white 30克 鸡蛋清
50 g Stock 50克 二汤
Method
1. Remove the head of the king prawn and keep the tail. Cut the back open and remove the mud vein. Marinate and set aside. Scald the crab pincer in hot water for 2 minutes, and take off the shell .
2. Mix mayonnaise with mustard and sweetened condensed milk to make Wasabi dressing. Mix stock with egg white, season with salt, add in crab pincer and steam for 7 minutes until egg white become solid.
3. Deep fry the prawn until golden. Arrange some sliced pomelo on one end of a long plate, and put the prawn on top. Sprinkle with dressing. On the other side, put crab pincer, and drizzle with a light, shiny sauce (thicken the stock with starch to make the sauce). Decorate with walnut in the middle.
烹调步骤
1. 明虾去头留尾开背， 切凤尾虾球，入味腌待用，蟹钳开水烫2分钟， 去壳。
2. 蛋黄酱加青芥末和炼乳调匀成山葵酱，蛋青加二汤加盐味放入蟹钳蒸7分钟至蛋白凝固。
3. 虾球拍粉炸成金黄色，取长盆放入柚片，上放置虾球，淋上山葵酱 ，另一头放入蒸好的蟹钳，上面用二汤打上玻璃芡，中间放琥珀桃仁即成。