Here is another easy to fix dish that will bring something different to the dinner table. Not only is it easy to make, it is also considered to be relatively healthy because of the way it is cooked. Steaming has had a long history in Chinese cuisine while Westerners mostly utilize methods like baking, grilling and deep frying. By steaming, a lot of the nutrients are preserved without adding excessive oil or fat to the food. No wonder it is the preferred method of cooking for many people.
Some foods are good to look at but may not taste as good, while others are sinfully delicious but may not be appealing. This dish is not just attractive and delicious, but also simple to construct using a healthy method as well. I used shrimps in making this dish but other meat like minced pork or chicken can be a good substitute (steaming time has to be increased for pork and chicken). If you find pre-minced shrimp paste more convenient to use, go ahead and use it.
這是另外一味易做又受歡迎的餸菜,它不單只易做,而且做法比較健康。用蒸法煮食物在中式烹飪已有悠久歷史,對比西方的烹調方法比較注重焗、燒及炸。蒸法比較可以保存食物的營養,又不須要加太多油,所以是健康之選。
有些餸菜好睇但未必好食,有些好食但賣相欠佳,但這款珍珠蝦丸,睇得又食得,加上又超容易做,做法又健康,真是無懈可擊!
今次我用蝦膠,但魚醬、碎豬肉、牛肉或其他肉類也可(如用肉類,蒸的時間要增加)。又或者買現成的蝦膠也很方便。
Ingredients to make about 10-12 shrimp balls 做十至十二個的材料:
about one pound shrimp, peeled and deveined 蝦去殼及腸
about half a cup sweet/glutinous rice 約半杯糯米
1 tbsp pork fat, diced, optional 一湯匙肥豬肉粒,或可免
Seasoning 調味:
1 tsp cornstarch 玉米粉
1 tsp salt 鹽
1/2 tsp sugar 糖
1 tsp rice wine 米酒
1/2 tsp white pepper 白胡椒粉
1/2 tsp sesame oil 麻油
1) Soak sweet rice for at least 3 hours. Drain and set aside in a bowl.
2) Peel and devein shrimp. Blot dry with paper towel. Make shrimp paste by grinding it in a food processor, or manually chopping it with a knife. Add the diced pork fat if you're using it. Marinate the shrimp paste with seasonings and mix in one direction until it feels sticky.
3) Put about 1 tbsp of meat on your clean palm and roll into balls.
4) Roll the shrimp balls in sweet rice until they are evenly coated.
5) Brush oil on a dish and place the shrimp balls on.
6) Steam with high heat for about 10 minutes or until the rice is cooked through. Serve warm.
Note: use water to wet hands to prevent shrimp paste from sticking.
糯米用水浸至少三小時,瀝乾水備用。蝦用菜刀拍扁,或用攪拌機攪成醬,如用肥豬肉,便加入蝦醬內,再加入調味品,向一個方向攪勻,攪至起膠。取約一湯匙蝦膠,放手心滾成球狀,放在糯米上再滾動,以致整個蝦丸都沾滿糯米,放在一個已塗油之盤上。大火蒸約十分鐘至熟。
注意事項：用水稍為濕手,蝦膠便不會黏手。
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感謝 Phoebe提供以上資料
Phoebe的網誌: http://www.morethanbread.net/
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konjac
