西餐教室 Stephen Wong’s Western Kitchen

text . Stephen Wong

王樹勳在飲食界服務多年，乃著名食譜作家。現除了為多份報章雜誌撰稿，定期在Granville Island 主持美食節目外，亦不時遠赴中國推廣介紹卑詩海產。

Stephen Wong is a cookbook author and free-lance writer on food, wine & travel. He is also the “Market Chef” at Granville Island where he hosts a series of popular cooking demonstrations on tasty, simple cooking. And he travels to China frequently to promote BC seafood.

二~四人份量

Serves 2 to 4

這個法式大蝦，正好代表著甫芳斯充滿陽光及以健康為主的佳餚，也是我的家人極愛的菜餚之一。
裡頭的鮮番茄醬，十分容易做，用途廣泛，配魚、肉腸、雞、還有意粉均極佳。也可隨意加上新鮮或乾的香草如紫蘇、迷迭香或牛膝草。番茄方面，若找不到熟透的番茄，用罐頭梅茄也不錯。
我用了一個非傳統的手法，用魚露及粟粉來醃蝦，可帶出蝦肉本身的鮮味與保存滑潤，尤適用於雪蝦。

材料

做法

大蝦 [或24隻中蝦],
去頭, 去殼, 去腸

魚露
生粉
橄欖油
牛油

洋蔥, 切粒

蒜頭茸

白葡萄酒

蕃茄, 切粒

切碎的意大利芫茜

鹽和白胡椒粉

12 隻
2茶匙
2茶匙
1湯匙
1湯匙
半個
2茶匙
1/4杯
3個
2湯匙
隨意

將大蝦洗淨，用冷水浸15分鐘後濾乾，加入魚露，生粉伴勻，醃大概二十分鐘。
先熱鑊，注入橄欖油和牛油，加入調理過的大蝦，煎至半熟，每面大概兩三分鐘。將蝦撈起備用。
加入洋蔥粒和蒜茸略炒，灒入白葡萄酒，煮大約一分鐘，加入蕃茄，再煮三分鐘至蕃茄開始溶化，加鹽和白胡椒粉調味。若覺蕃茄醬太酸，可加小許糖至適意。
加入半熟大蝦，炒勻煮兩分鐘，洒上意大利芫茜碎，即可上碟。
配著烤麵包，可作頭盤享用。用來伴意大利粉，便成主菜。味香醒胃，是四季美食。

This tasty recipe is one of my family favourites. It really exemplifies the bright, healthy flavours of Provence.
The simple tomato sauce is very versatile. You can use it for fish, sausages, chicken, and of course, pasta. You can also vary the flavour by adding fresh or dried herbs like basil, rosemary and marjoram. If you can’t find good, ripe tomatoes, canned plum tomatoes will do very nicely as well.
I must confess to one non-traditional technique in this recipe: I marinated the prawns in fish sauce and cornstarch. This is because sometimes prawns, especially frozen ones, don’t have a lot of flavour. Preparing the prawns this way before cooking brings out their flavour and help to keep them moist.
Bon Appetit!

Ingredients:

12 large prawns [or 24 medium prawns], headed, shelled & deveined
2 tsp fish sauce
2 tsp cornstarch
1 Tbsp olive oil
1 Tbsp butter
1/2 onion, diced
2 tsp minced garlic
1/4 cup dry white wine
3 ripe tomatoes, diced
2 Tbsp chopped Italian parsley
salt & ground white pepper to taste

Method:

1. Wash prawns, soaked them in cold water for 15 minutes then drain. Add fish sauce and cornstarch and marinate for about 20 minutes.
2. Heat wok over medium heat, add oil and butter. Add prawns and sauté until half-cooked; about 2 to 3 minutes on each side. Using a slotted spoon, remove prawns and set aside.
3. Add chopped onion and mince garlic to wok. Deglaze with white wine and boil for 1 minute. Add chopped tomatoes and cook for another 3 minutes, or until tomatoes are soft and start to melt. Season with salt and white pepper to taste. If the tomato sauce is too tart, add a pinch of sugar.
4. Add half-cooked prawn to sauce, stir and cook for 1 or 2 minutes. Sprinkle with chopped parsley, transfer to platter and serve.
5. Serve it as an appetizer with toasted baguette, or with pasta as a main course, this is a tasty versatile dish.

回目錄

KWONG FUNG GROUP