泰式青瓜大蝦沙律 Prawn and Cucumber Salad in Thai Style

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泰式青瓜大蝦沙律 Prawn and Cucumber Salad in Thai Style清爽醒胃的沙律一向是瑪姬至愛, 尤其天時暑熱的日子, 作為一餐的好開始, 最啱先來個冰凍開胃的前菜, 而這道泰式青瓜大蝦沙律絕對是推介! 個沙律汁酸酸甜甜, 充滿青檸的香氣, 中蝦用這個沙律汁醃過後鮮美無比, 將炎熱帶來的悶氣一掃而空 ( ˉ▽ˉ；)

材料: (Serve 2)
大蝦Prawns               6pcs
青瓜Cucumber         1pc
番茄 Tomato             1pc
青檸汁 Lime juice   50ml
香茅Lemon grass    1/2 stalk
紅辣椒 Red chili      1/2pc

魚露  Fish sauce      1tbsp
糖 Sugar                    1 tbsp
油 Oil                         1tbsp
芫茜Coriander leaves  適量
花生碎Roasted peanuts, chopped 適量

做法 How to Make:
1.       香茅去外層硬皮, 切幼絲。紅辣椒切絲, 混合香茅絲、青檸汁、魚露、油、糖攪拌成汁料。
Remove the hard outer layer of lemon grass, cut into thin strips. Cut red chili to strips, mix with lemon grass, lime juice, fish sauce, oil and sugar, stir well as the sauce.
2.       大蝦洗淨去頭去腸留尾抹乾, 用少許鹽和胡椒粉拌勻, 再倒入1/3汁料, 放雪櫃醃1小時。青瓜去皮去籽切幼絲。番茄去籽切條。
Devein the prawns, remove head, rinse and pat dry with kitchen towel. Add little bit of salt and pepper, pour in 1/3 sauce, put in fridge and marinate for 1hour. Cut the cucumber to strips. Remove the seeds of tomato and cut into strips.
3.       燒熱鑊下少許油, 將醃好的大蝦煎熟, 盛起。青瓜絲和番茄舖上碟上, 放上芫茜和大蝦, 注入剩餘的汁料, 灑上花生碎即可。
Heat up a pan with oil, pan fried the prawns until done, remove from pan. Place the cucumber and tomato onto plate, add the coriander leaves and prawns, pour in the sauce, sprinkle with chopped peanuts. Enjoy!
入廚小貼士 Cooking Notes:
*    青瓜建議用日本或台灣, 瘦長形狀的青瓜, 水份較少, 適合用作沙律
Japanese or Taiwan cucumber is recommended because its flesh is firm and less watery, which is suitable for salad.
*   香茅一定要切得好幼細, 吃時才不會有渣
Lemon grass should be cut as fine as possible for better texture of the sauce.

文章來源:[size=16.799999237060547px] Maggy's Kitchen   觀看更多食譜: http://www.8am8.com/?tp=newsdetail&id=215※注意※轉載請註明出處