泰式海鲜东炎煲 Thai Tom Yam Seafood Stew

【材料】
A:香茅3枝（拍烂)、疯柑叶8-10片（切丝）、青红指天椒
15条、蓝姜3公分（切片）、清水3杯
B:苏东200克（切片）虾300克（去壳留尾，以1茶匙糖腌
妥）、鱼柳200克（切厚片）、褐色蘑菇1包
C:莞荽叶1⁄4杯（装饰）
【调味料】
A:1茶匙鸡粉、东炎酱2汤匙、淡奶200毫升
B:酸柑汁4茶匙、白糖1汤匙、鱼露2-3汤匙、盐1茶匙
【做法】
1. 把材料A放入煲里，以小火煮10分钟至滚和香味溢出。（图1-2）
2. 加入东炎酱和鸡精粉，大火煮至滚。 （图3）
3. 加入材料B和淡奶，一旦煮滚后即刻加入调味料B，熄火。（图4-5）
4. 趁热上桌，撒上莞荽叶。

【Ingredients】
A:3 stalks lemon grass(bruised), 8 -10 kaffir lime leaves (shreadded), 15 stalks red & green bird’s eye chilly, 3 cm galangal(sliced), 3 cups water
B:200 g squid(sliced), 300 g prawns(shelled with tail kept in
tact marinated with 1 tsp sugar), 200g fish fillet(sliced
thickly),1 pkt fresh brown button mushroom
C: 1⁄4 cup Coriander leaves (garnishing)
【Seasoning】
A:1 tsp chicken stock granules, 2 tbsps tomyum paste, 200 ml evaporated milk
B:4 tsp lime juice, 1 tbsp sugar, 2-3 tbsp fish sauce, 1 tsp salt
【Method】
1. Bring ingredients A to boil in a clay pot & simmer for 10 minutes over low heat until stock is fragrant.(pic 1-2)
2. Add in tom yum paste and chicken stock granules, bring to a quick boil.(pic 3)
3. Add ingredients B, pour in evaporated milk and once its almost cooked add in seasonings B adjust to taste & turn off heat immediately to avoid seafood being over cooked. (pic 4-5)
4. Serve immediately. Garnish with coriander leaves.