白灼八爪魚仔配泰式魚露汁

白灼八爪魚仔配泰式魚露汁

Title

Serving size

Image-empty-state.png

​材料:

​材料內容

做法:

做法內容

Ingredients:

Ingredients contents

Instructions:

Instructions contents

白灼八爪魚仔配泰式魚露汁

Boil Baby Octopus with Special Thai Sauce

(2 Servings)

Image-empty-state.png

材料:

• Smart Choice八爪魚仔一包(340克)
• 薑3片、蔥2條切段
• 紹興酒(或料理酒)1湯匙
泰式酸辣汁材料:
• 蔥1條、蒜肉4瓣、乾蔥3粒、芫茜1束、荷蘭芹少許(全部切碎)
• 泰式雞醬4湯匙
• 魚露1湯匙
• 香茅1條切段
• 青檸3顆榨汁
• 砂糖2湯匙

Ingredients:

• 1 pack (340g) of Smart Choice Baby Octopus
• 3 ginger slices and 2 green onion sliced
• 1 tablespoon Shaoxin wine (or other cooking wine)
Thai sauce ingredients:
• 1 green onion, 4 cloves of garlic, 3 pieces of shallot, 1 small bunch of coriander, small amount of parsley (all fine chopped)
• 4 tablespoons thai sweet chile sauce
• 1 tablespoon thai fish sauce
• 1 lemon grass sliced
• 3 lime juicing
• 2 tablespoons sugar

做法:

1. 將八爪魚仔解凍、洗淨及瀝乾水;
2. 煲滾一鍋水,放入薑片、蔥段及料理酒,水燒開後再放八爪魚仔;
3. 大火燒滾後再煑2分鐘,撈起八爪魚仔放入冰水中冷卻;
4. 將所有泰式酸辣汁材料放入大碗中攪拌均勻,味道可因應個人喜好自行加減;
5. 將八爪魚瀝乾水,放入碟中,淋上調較好的泰式酸辣汁即可。

Instructions:

1. Defrost the baby octopus, wash and drain.
2. Boil water in a cooking pot, add ginger, green onion and cooking wine, bring it to boiling again, add the baby octopus.
3. Cook over high heat until boiling, cook for another 2 minutes, then transfer the octopus into iced water immediately.
4. Put all the Thai sauce ingredients in a mixing bowl. Stir the ingredients until dissolved. Adjust the amount of ingredient based on personal preference.
5. Drain the cooled down octopus and place them on a serving plate. Pour the mixed thai sauce on them and serve.