芒果炒帶子蝦球Shrimp Scallop stir fried W Mango－梁廚美食 Chef Leung（第9集 No 9）
Shrimp Scallop stir-fried W/ Mango
Ingredients:
芒果(Mango) 2
中蝦(Shrimp) 6oz
帶子 (Scallop)
6oz
青椒 (Green Pepper)
1/2
薑蒜片(Ginger & Garlic) A few
雞湯 (Chicken Stock) ¼ cup
鹽 (Salt) ¼ tea spoon
糖 (sugar) ¼ tea spoon
胡椒粉 (pepper) A little bit
粟粉 (Cornstarch) ½ tea spoon
說明
1. 中蝦去殼, 從背部切開, 取出蝦腸, 用粟粉搓擦, 沖洗乾淨, 晾乾, 用廚房紙索乾後, 用少許鹽, 胡椒粉, 粟粉醃20分鐘, 最後拌入少量生油備用. 帶子解凍後撕掉旁邊硬塊
Remove the shell of shrimp, cut from back and remove intestine, rub with cornstarch. Rinse with water and air dry. Season 20 mins with salt, pepper and cornstarch, mix with some oil. Unfrozen scallop and remove the side muscle.
2. 芒果去皮去核, 切成菱型小塊, 用熱開水加少許鹽浸暖後盛出晾乾. 青椒同樣切菱型狀.
Peel the mango and remove the pit. Cut it into diamond pieces.
Put into hot water, add salt and soak. Then remove and dry the mango.
Cut the pepper into diamond pieces.
3. 把蝦球和帶子用熱水焯熟盛出, 熱鑊下油, 爆香薑蒜片, 青椒, 把蝦, 帶子回鑊, 加入調味汁液, 快手炒勻, 最後把芒果加入, 輕輕兜勻便可上碟.
Put the shrimp and scallop into hot water then remove them. Heat up the wok. Stir fly ginger and garlic slices, add pepper, shrimp and scallop. Add seasoning and fast sauté evenly. Put in mango before finishing, toss a little bit and ready to serve.
• 梁師傅小貼士 *
• 水果做菜, 要挑選一些七成熟的, 太熟容易炒爛.
Select 70% ripe fruit for cooking. The ripe ones will be easily mashed or overcooked.
• 用熱水浸暖便可, 不用煮太久, 以保留水果的原鮮味, 通常在上碟前才加入兜勻便可.
Don’t have to boil the fruit for too long. Just make it warm using hot water, in order to keep the freshness of fruit. Usually add fruit and toss them shortly before ready to serve.
• 蝦球用熱水焯熟, 顏色較漂亮, 比起用油來炒, 也較為健康些.
Boiling the shrimp in hot water will give the dish better look and healthier than pan-fry with oil.
