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【簡單煮意】櫻花蝦炒飯

【簡單煮意】櫻花蝦炒飯

櫻花蝦炒飯

櫻花蝦外型小巧
外殼細薄香脆
味道香濃
適合用來烹調中式或日式食物
非常百搭
地位等同家中的蝦米
不同的是蝦米口感較硬
櫻花蝦則是脆薄

櫻花蝦主要產地有台灣及日本
香港部分日式超級市場有售
但價錢較貴
所以每次去日本旅行都會大量入貨
東京 – 阿美橫町 / 築地
京都 – 錦市場
大阪 – 黑門市場
白濱 – tore tore市場
這些遊客常去的當地市場也能買到平、靚、正的櫻花蝦!

材料:(2人份)
青豆 (切粒)適量
叉燒 (切粒)適量
蟹柳 (拆碎)適量
櫻花蝦 適量
冷飯 2碗

調味
豉油 適量
鹽 適量

(調味則視乎材料份量,炒飯材料多或少可自行調節)
櫻花蝦炒飯

做法:
1. 先以中火把青豆炒至8成熟,加入叉燒粒和適量䜴油調味,炒勻後上碟備用;
2. 加少許油,再以中火把冷飯炒熱後,放在鑊的一旁,用餘下的一旁烘熱櫻花蝦(約1分鐘)至散發出陣陣蝦味;
3. 最後,加入(1)炒勻及少許鹽調味即可。

備註:
1. 把櫻花蝦烘熱可使其更香脆和散發濃郁蝦味;
2. 揀選櫻花蝦注意事項:
– 蝦的身型不宜過大,不然進食時會刺囗
– 顏色不要太鮮豔,怕是人造色素,蝦身呈淡淡的橙色最好

這款是從北海道一超市內買的 (價錢約1000yen),初初以為這麼小,沒口感可言,想不到小櫻花蝦烘乾後口感仍然香脆。
櫻花蝦

左:從白濱tore tore市場買 /  右:從京都錦市場買 (價錢約800yen)
體型適中,有口感之餘,亦不會刺口。
櫻花蝦

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