Recipes 食譜

Ingredients 成分

  • Carabineros prawns 3 pcs 西班牙紅蝦3隻
  • White wine 80 ml 白酒80 毫升
  • Unsalted butter 50 grs 無鹽牛油50克
  • Ginger 5 grs 薑5 克
  • Garlic 2 cloves  蒜頭2瓣
  • Sugar 4 grs 砂糖4 克
  • Chili sauce 1 tbps 辣椒醬1湯匙
  • Spring onions 5 grs 青蔥5克
  • Bread 1 slice 麵包1片
  • Tomato paste 10 grs 番茄醬10克
  • Chives 6 grs 細香蔥6克
  • Celery 6 grs 芹菜6克
  • Olive oil 1 tbsp 1 橄欖油1湯匙
  • Lime 1 pc 青檸1個
  •  

Method 做法

  1. Peel your prawns’ tails leaving the head attached, remove the vein and reserve. 去除蝦殼、蝦尾及蝦腸,保留蝦頭,蝦尾備用。
  2. In a hot pan add a touch of vegetable oil and place the prawns being careful of the splash of oil. Cool then for 30 seconds and turn around and cook for another 15 seconds and remove them from the pan. Place in a tray to later finish in the oven. 於熱平底鑊中加入少許植物油,將蝦小心地放入以防油濺出。將蝦煎30秒後反轉再煎15秒,然後從鑊中取出。將蝦放入焗盤中,稍後將放進焗爐。
  3. In the same pan without cleaning it add the chopped garlic, chopped celery, chopped ginger and the tomato paste and cook for 1 minute, add the white wine and reduce by half. 不用洗鑊,加入蒜蓉、芹菜碎、薑蓉及蕃茄醬煮一分鐘,然後加入白酒煮至份量減半。
  4. Add to the white wine the smoked paprika, the chilli sauce, the spring onions and sugar and bring to boil. 將煙燻辣椒粉、辣椒醬、青蔥和糖加到白酒中煮沸。
  5. Separate the sauce from the fire and add butter bit by bit to have a nice consistency and shiny sauce. 離火後,逐少加入牛油,直至濃稠和光澤均勻。
  6. Heat the gaggenau oven at 180C and toast the breast with butter and also finish the prawns for 2 minutes. Gaggenau焗爐加熱至攝氏180度,將麵包塗上牛油,與紅蝦一同放進焗爐內焗2分鐘。
  7. Once done, separate the heads from the tails with a clean cut. 完成後,整齊地除去蝦頭。
  8. Place the toasted bread on a plate, pour the sauce over and on top Intercalate the head and tails of the prawns, finish with a zest of lime and fresh herbs. 將多士放到碟上,淋上醬汁,插入蝦頭和蝦尾,最後撒上青檸皮和新鮮香草。
 

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