【趣味食譜】蝦子香葱焗海參
發佈時間：07:00 2021-05-17 HKT
蝦子香葱焗海參（4人份）Braised Sea Cucumber with Leek and Shrimp Roes（4 Servings）
海參配搭香葱、蝦子烹煮，健康惹味，是團年飯佳選。
| 材料 | Ingredients |
| 急凍海參 500克 | Frozen sea cucumber 500g |
| 大葱 3條 | Leeks 3 stalks |
| 蝦子 2湯匙 | Shrimp roes 2 tbsp |
| 薑片 4塊 | Ginger slices 4 pieces |
| 蒜蓉 1茶匙 | Minced garlic 1 tsp |
| 紹興酒 1湯匙 | Shaoxing wine 1 tbsp |
| 芫荽碎 適量 | Chopped coriander some |
| 油 適量 | Oil some |
| 水 適量 | Water some |
| 調味料 | Seasoning |
| 蠔油 1湯匙 | Oyster sauce 1 tbsp |
| 糖 1茶匙 | Sugar 1 tsp |
| 生抽 1茶匙 | Light soy sauce 1 tsp |
做法 Method
1. 急凍海參解凍，除去內臟，洗淨後切件。Defrost the frozen sea cucumber. Remove the guts and rinse well. Cut into pieces.
2. 大葱切段。Cut the leek into sections.
3. 鑊內燒熱油，下蝦子炒香，取起。Heat oil in a pan, stir-fry the shrimp roes until fragrant. Remove.
4. 燒滾一鍋水，下薑片，海參汆水一分鐘。Bring a pot of water to a boil. Add the ginger slices and blanch the sea cucumber in boiling water for 1 minute.
5. 鑊內燒熱油，大葱炸至微焦，取出。Heat oil in a pan. Deep-fry the leek until slightly brown and take out.
6. 鑊內燒熱油，將海參炒香，灒入紹興酒。Heat oil in a pan. Stir-fry the sea cucumber until fragrant. Add the Shaoxing wine.
7. 下調味料、大葱、蒜蓉和150毫升水，加蓋煮五分鐘，上碟。Add the seasoning, leek, minced garlic and 150ml water. Cover the pan with a lid and cook for 5 minutes. Dish up.
8. 海參灑上蝦子及芫荽碎，即成。Sprinkle with shrimp roes and chopped coriander. Serve.
小貼士 Tips
大葱放置兩天才入饌，味道更清甜。Let the leek stand for two days before cooking for a sweeter taste.
文：美味娘娘 圖：星島圖片庫
美味娘娘曾與本港多個知名飲食品牌合作設計食譜，並任電視台客席主持，著有《娘娘飯局》、電子書《私家煮意》。
原文刊於2021年2月25日#559親子王
