Madam Seafood 海鲜太太

XO Sauce Balmain BugsXO 酱炒巴尔曼螯虾

Balmain bugs seared then wok-tossed with XO sauce, ginger and spring onion.巴尔曼螯虾先煎后炒，XO 酱够香够惹味。

Serves份量
4
Prep准备
15 min分钟
Cook烹饪
10 min分钟
Total共计
25 min分钟

Ingredients食材

  • 4 medium Balmain bugs, about 800g total巴尔曼螯虾 4 只（中号，共约 800 克）
  • 3 tbsp XO sauceXO 酱 3 汤匙
  • 2 tbsp neutral oil食用油 2 汤匙
  • 2 tbsp cornflour, for dusting生粉 2 汤匙（拍虾用）
  • 20g ginger, julienned姜 20 克，切丝
  • 3 cloves garlic, sliced蒜 3 瓣，切片
  • 1 small brown onion, cut into wedges洋葱 1 小个，切块
  • 4 spring onions, cut into 4cm lengths葱 4 根，切 4 厘米段
  • 1 tbsp Shaoxing wine绍兴酒 1 汤匙
  • 1 tbsp oyster sauce蚝油 1 汤匙
  • 1 tsp sugar糖 1 茶匙
  • 2 tsp cornflour mixed with 3 tbsp water生粉 2 茶匙 + 清水 3 汤匙（调成水淀粉）
  • 60ml water清水 60 毫升

Method做法

  • 1Split each bug in half lengthways, rinse out the head cavity and pat dry.螯虾对半剖开，冲净头部，擦干水分。
  • 2Dust the cut flesh lightly with cornflour.切面拍上一层薄薄的生粉。
  • 3Heat the oil in a wok over high heat and sear the bugs cut side down for 2 minutes until golden, then lift out.大火烧热食用油，螯虾切面朝下煎 2 分钟至金黄，先盛起。
  • 4Add the ginger, garlic and onion and stir-fry for 1 minute.下姜丝、蒜片和洋葱块炒 1 分钟。
  • 5Add the XO sauce and fry 30 seconds until it smells toasty, then splash in the Shaoxing wine around the rim of the wok.加 XO 酱炒 30 秒炒出香味，沿锅边淋绍兴酒。
  • 6Return the bugs with the oyster sauce, sugar and 60ml water, cover and cook 3 minutes.螯虾回锅，加蚝油、糖和 60 毫升清水，加盖煮 3 分钟。
  • 7Stir in the cornflour slurry and the spring onions and toss until the sauce clings to the shells.淋入水淀粉，下葱段翻匀收汁，让酱汁挂在壳上。

Madam's tip太太小贴士

Bug meat is firmer and sweeter than lobster but overcooks fast — pull it off the heat the moment the shell edge lifts away from the flesh.螯虾肉比龙虾更紧实清甜，但一老就柴，看到壳边翘起离肉就马上关火。