三餸一湯|泡菜喼汁炒蝦 Stir fried Shrimp with Kimchi and Worcestershire Sauce

更新時間 (HKT): 2021.06.11 07:00

泡菜喼汁炒蝦

材料:

泡菜 200克

喼汁 2湯匙

蝦 300克

綠椒 1/2個

紅椒 1/2個

步驟‌:

1. 泡菜榨出水分、切粒。

2. 綠椒去籽、切粒;紅椒去籽、切粒。

3. 蝦剪走蝦鬚及蝦腳、挑走蝦腸、印乾水分。

4. 燒熱油,加入蝦,煎至半熟,取出。

5. 原鑊燒熱油,加入綠椒、紅椒,炒至均勻。

6. 加入蝦,炒至均勻,加入泡菜,炒至均勻,最後加入泡菜汁、喼汁,炒至均勻。

Stir fried Shrimp with Kimchi and Worcestershire Sauce

Ingredients:

Kimchi 200g

Worcestershire sauce 2 tablespoons

Shrimp 300g

Green sweet pepper 1/2 pc

Red sweet pepper 1/2 pc

Steps:

1. Squeeze out kimchi water and dice.

2. Deseed green sweet pepper and dice. Deseed red sweet pepper and dice.

3. Cut shrimp antennae and feet, remove devein, wipe with kitchen paper.

4. Heat the oil, put in shrimp and pan fry until half cooked, then take out.

5. Heat the oil with the same pan, put in green sweet pepper and red sweet pepper, stir fry until mix well.

6. Put in shrimp and stir fry until mix well, then put in kimchi and stir fry until mix well, finally put in kimchi juice and Worcestershire sauce and stir fry until mix well.

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