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標題: 方便煮意--(皮脆大蝦) [打印本頁]

作者: bobodragon2001 時間: 2012-5-10 11:41:15 標題: 方便煮意--(皮脆大蝦)

材　　料：
薄千層皮 6 張
無鹽牛油（溶解） 50 克
榛子碎 20 克
大蝦 500 克（ 5-6 隻）
卡真調味料 2 茶匙
鹽 1 茶匙
車厘子醬：車厘子 100 克
沙律醬 3 湯匙
法式芥末 1 茶匙
鹽及胡椒少許

做法：
1. 大蝦洗淨去殼、留尾。中間背部剔除腸臟、肚位置平衡地在每一節位一刀。
2. 每隻蝦用一茶匙鹽抹勻，沖水，再抹乾。入雪櫃冷藏數小時。
3. 薄千層皮，塗上牛油於其中一塊後灑榛子碎，重疊另一張皮再掃牛油，重複步驟四次。平分千層皮成五至六份長方條。
4. 大蝦用卡真調味料醃好。用脆皮包卷蝦，摺口向下，放已掃牛油的焗盤中。再於脆皮面掃牛油。
5. 焗爐預熱至 200 度。焗脆皮蝦卷 12 分鐘至金黃即成。
6. 車厘子去核，用攪拌器攪成汁，混合沙律醬、芥末，調味後伴大蝦同吃

Filo Wrapped Prawns

Ingredients:
6 sheet filo pastry
50g melted unsalted butter
20g hazelnut, chopped
500g prawns
2tsp Cajun seasoning
1tsp salt

Cherry Mayo:
100g cherry
3tbsp mayo
1tsp dijon mustard
To season salt & pepper

Method:
1. Rinse the prawns and shelled. Keep the tail intact. Devine and score the front of the shrimp between each session of the prawn.
2. Scrub 1tsp salt onto the prawn, rinse thoroughly. Dry and chill for a few hours.
3. Brush melted button onto one sheet filo, dust with chopped hazelnut, cover with another filo and brush with butter. Repeat four times. Cut the filo into 5-6 pcs strips.
4. Marinate the prawns with Cajun seasoning. Wrap with filo strip and with its end towards the oiled baking sheet. Brush the filo prawns with butter again.
5. Preheat oven to 200 degree. Bake for 12 minutes until golden.
6. Stone the cherry and blend into puree. Mix with mayo, mustard and season. Serve with the prawns.

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