趣味食譜｜金不換豆醬炒蜆【594期】
更新時間：18:58 2021-10-12 HKT
發佈時間：00:00 2021-10-14 HKT
發佈時間：00:00 2021-10-14 HKT
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金不換豆醬炒蜆（4人份）
鮮美清甜的蜆肉，配以金不換、普寧豆醬、魚露及紅辣椒炒香，清新惹味。
| 材料 | Ingredients |
| 鮮蜆 1斤 | Fresh clams 1 catty |
| 蒜頭 2粒 | Garlic 2 cloves |
| 紅辣椒 1隻 | Red chili pepper 1 |
| 魚露 1湯匙 | Fish sauce 1 tbsp |
| 普寧豆醬 1湯匙 | Puning bean paste 1 tbsp |
| 糖 1湯匙 | Sugar 1 tbsp |
| 金不換 1/4杯 | Thai basil 1/4 cup |
| 油 2湯匙 | Oil 2 tbsp |
做法 Method
Step 1: 鮮蜆浸水吐沙。Soak and cleanse the fresh clams in water.
Step 2: 蒜頭剁碎。Mince the garlic.
Step 3: 紅辣椒切片。Slice the red pepper.
Step 4: 鑊內燒熱油，放入蒜頭、普寧豆醬及紅辣椒炒香。Heat oil in a pan, add the garlic, puning bean paste and red chili pepper and fry until fragrant.
Step 5: 加入鮮蜆炒勻。Add the fresh clams and toss well.
Step 6: 加入魚露及糖調味。Add the fish sauce and sugar to taste.
Step 7: 炒勻後蓋上鑊蓋煮三分鐘。Toss well and cover the pan with a lid and cook for 3 minutes.
Step 8: 加入金不換炒勻，即成。Add the Thai basil and stir well, serve.
小貼士 Tips
金不換下鑊前，把葉摘下，直接放入即可。Tear the leaves of the basil just before adding to the pan, at its best condition.
文：Joanne Poon 潘行莊（By Joanne Stylish Baking烹飪學校的創辦人，擁有多年教授烹飪經驗及專業烘焙資歷，曾編著多本蛋糕甜品食譜。）
圖：星島圖片庫
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