Thai Chilli Lime Yabbies泰式酸辣小龙虾
Yabbies blanched, split and seared, then dressed in a sharp Thai nam jim.小龙虾开边煎香，淋泰式酸辣汁，开胃过瘾。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 10 min分钟
- Total共计
- 30 min分钟
Ingredients食材
- 1.2kg live yabbies活小龙虾 1.2 公斤
- 4 cloves garlic蒜 4 瓣
- 2 coriander roots, scraped clean (or 4 stems)香菜根 2 根，刮洗干净（或香菜梗 4 根）
- 3 bird's eye chillies小米辣 3 只
- 3 tbsp lime juice, from about 2 limes青柠汁 3 汤匙（约 2 个青柠）
- 2 tbsp fish sauce鱼露 2 汤匙
- 1 tbsp palm sugar or brown sugar棕榈糖或红糖 1 汤匙
- 1 tbsp neutral oil食用油 1 汤匙
- 1 stalk lemongrass, bruised香茅 1 根，拍扁
- 1 handful coriander leaves香菜叶 1 把
- 1 handful mint leaves薄荷叶 1 把
- 1/2 red onion, finely sliced红洋葱 半个，切细丝
Method做法
- 1Freeze the yabbies for 20 minutes, then drop them into a big pot of boiling salted water for 3 minutes until bright red.小龙虾冷冻 20 分钟，放进一大锅加盐的滚水里煮 3 分钟，煮到通红。
- 2Lift them into iced water for 1 minute and drain — this stops the tail meat going mealy.捞出马上过冰水 1 分钟再沥干，虾尾肉才不会发面。
- 3Split each yabbie in half lengthways and brush the cut flesh with the oil.每只对半剖开，切面刷上一层油。
- 4Pound the garlic, coriander root and chillies to a rough paste in a mortar.蒜、香菜根和小米辣放进石臼里舂成粗粗的酱。
- 5Stir in the lime juice, fish sauce and palm sugar until the sugar dissolves; it should taste sharp first, then salty, then sweet.加青柠汁、鱼露和棕榈糖拌到糖化开，味道要先酸、再咸、后回甜。
- 6Sear the yabbies cut side down in a hot pan or on the BBQ for 2 minutes, with the bruised lemongrass alongside.平底锅或烧烤炉烧热，虾切面朝下煎 2 分钟，旁边放拍扁的香茅一起煎出香味。
- 7Arrange cut side up, spoon the dressing over while still hot and top with red onion, coriander and mint.虾切面朝上摆盘，趁热淋上酱汁，最后铺红洋葱丝、香菜和薄荷。
Madam's tip太太小贴士
Mix the dressing first and taste it on its own — it should be a touch too sharp, because the sweet yabbie meat rounds it out.酱汁先调好单独尝一口，要酸得稍微过头一点，配上清甜的虾肉刚刚好。