【港泰Fusion】冬蔭功炒腸粉 Stir fry steamed rice-flour roll in Tom Yum sauce

Name: 【港泰Fusion】冬蔭功炒腸粉 Stir fry steamed rice-flour roll in Tom Yum sauce
Yield: 3-4人
Ingredients: 8條/rolls 腸粉 Steamed rice-flour roll; 2湯匙/tbsp 冬蔭醬 Tom Yum Paste; 8隻/pcs 中蝦 Shrimp; 3粒/pcs 乾葱 Shallot; 6粒/pbs 車厘茄 Cherry tomato; 100毫升/ml 椰奶 Coconut milk; 1茶匙/tsp 椰糖 Coconut sugar; 1條/pc 指天椒 Chili pepper; 1湯匙/tbsp 魚露 Fish sauce; 2片/pcs 檸檬葉 Kaffir lime leaves; 3湯匙/tbsp 水 Water; ¼個/pc 青檸 Lime

2023 年 02 月 06 日發佈列印

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相信大家都食過Fusion菜，有無諗過自己都煮到？仲要係泰國同香港融合嘅Fusion菜。泰國嘅代表當然係冬蔭功，而香港嘅代表則係人人都鍾意食嘅豬腸粉，真係無諗過兩者係咁合襯㗎！

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食材（3-4人） 30分鐘內

- 食材
- 腸粉 Steamed rice-flour roll 8條/rolls
- 冬蔭醬 Tom Yum Paste 2湯匙/tbsp
- 中蝦 Shrimp 8隻/pcs
- 乾葱 Shallot 3粒/pcs
- 車厘茄 Cherry tomato 6粒/pbs
- 椰奶 Coconut milk 100毫升/ml
- 椰糖 Coconut sugar 1茶匙/tsp
- 指天椒 Chili pepper 1條/pc
- 魚露 Fish sauce 1湯匙/tbsp
- 檸檬葉 Kaffir lime leaves 2片/pcs
- 水 Water 3湯匙/tbsp
- 青檸 Lime ¼個/pc

1乾葱切碎，指天椒切圈，車厘茄切半 Chop shallot. Cut chili peppper into circles. Halve cherry tomatoes.
2腸粉切段 Cut steamed rice-flour roll into sections.
3用少許油細少煎至表面焦香，盛起備用 Pan fry with a little bit oil until surface golden brown. Dish up.
4煎香蝦肉，盛起備用 Pan fry shrimps until fragrant. Dish up.
5原鑊下乾葱炒香，再加入冬蔭功醬及拌勻 Stir fry shallot until fragrant. Add in Tom Yum paster and stir fry.
6下椰奶、椰糖及指天椒，煮至滾起 Add in coconut milk, cocount sugar and chili pepper. Bring to a boil.
7入腸粉、蝦、車厘茄和魚露 Add in steamed rice-flour roll sections, shrimps, cherry tomatoes and fish sauce.
8再加入撕碎的檸檬葉 Then add in shredded kaffir lime leaves.
9煮1至2分鐘至收汁 Cook for 1-2 minutes until sauce thicken.
10檢走檸檬葉後上碟，唧上青檸汁享用 Take out shredded kaffir lime leaves. Serve with lime.