【港泰Fusion】冬蔭功炒腸粉 Stir fry steamed rice-flour roll in Tom Yum sauce
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！
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
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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.
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2
腸粉切段 Cut steamed rice-flour roll into sections.
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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.
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4
煎香蝦肉，盛起備用 Pan fry shrimps until fragrant. Dish up.
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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.
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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.
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7
入腸粉、蝦、車厘茄和魚露 Add in steamed rice-flour roll sections, shrimps, cherry tomatoes and fish sauce.
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8
再加入撕碎的檸檬葉 Then add in shredded kaffir lime leaves.
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9
煮1至2分鐘至收汁 Cook for 1-2 minutes until sauce thicken.
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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.
