雪花寻龙

  • Prep Time
    30 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    220

王文华师傅将中餐精致化,一道大头虾摆出了高级姿态,轻易让中餐登上大雅之堂。

食谱制作:王文华
摄影:Raphael Ho

Ingredients

材料

Ingredients

调味料

Seasonings

    Directions

    Step 1

    把大头虾去壳,取虾线,挖出虾膏备用。Peel and devein the prawn, then extract the prawn paste and set aside.

    Step 2

    蛋白加入淡奶搅拌均匀。Mix the egg whites with evaporated milk until well combined.

    Step 3

    芦笋削皮备用。Peel the asparagus and set aside.

    Step 4

    把600克的清水煮开,放入虾身煮至3分钟后捞起备用。然后加入虾膏和金瓜泥以及调味料煮至浓稠。Bring 600g water to a boil, add the prawn and cook for 3 minutes, remove and set aside. Add the prawn paste, mashed pumpkin, and seasonings to the boiling water and cook until thickened.

    Step 5

    芦笋烫熟后捞起放入碗中摆盘,把虾身放在芦笋中再淋上金瓜汁。Blanch the asparagus until cooked, then arrange them on a serving plate. Place the prawn on top of the asparagus and drizzle with the pumpkin sauce.

    Step 6

    热锅淋上冷油,倒出锅中的油,再倒入搅拌好的蛋白下锅,用铲子慢慢旋转,把蛋白煮至半熟状,取出盖在虾上即可。Heat a pan and add some cold oil. Discard the oil, then pour the beaten egg whites into the pan. Use a spatula to slowly rotate the egg whites until half-cooked. Remove from the pan and cover the prawn with the egg whites. Serve immediately.

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