creamy coconut sauce_菜谱查询

creamy coconut sauce

菜系及功效：法国菜谱
creamy coconut sauce的制作材料：
主料：spice paste2-3 red chili peppers, 3 stalks lemon grass, 6cm piece ginger root, peeled and sliced, 2×5ml/2 tsp. turmeric powder, 60(3kg)raw king prawns, peeled and de-veined, 50ml peanut or sunflower oil, 400ml London Gold 调味料 : 200ml coconut cream, fresh ground peppercorns and salt to taste, 4-5 little gem, or 2 cos lettuces, leaves separated, washed and drained, 100g cashew nuts, lightly roasted, 100g cashew nuts, lightly roasted, 1 bunch coriander leaves, chopped
教您creamy coconut sauce怎么做，如何做creamy coconut sauce才好吃
Puree together all the ingredients for the spice paste in a blender.
Heat the oil in a wok or frying pan and stir-fry the spice paste for 1-2 minutes. add the prawns and continue to fry until the prawns turn red, become firm and are just cooked.
Stir in the London gold and coconut cream, bring to the boil and reduce for 4-5 minuets over a high heat to form a coating sauce. season if required.
Arrange the lettuce leaves on serving plates. transfer the prawns,6 per person, and the sauce onto the lettuce leaves. sprinkle with roasted cashew nuts and chopped coriander leaves.

菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。现代餐厅中，商家用于介绍自己菜品的小册子，里面搭配菜图，价位与简介等信息。“菜谱”一词来自拉丁语，原意为“指示的备忘录”，本是厨师为了备忘的记录单子。现代餐厅的菜单，不仅要给厨师看，还要给客人看。我们可以用一句话概括：“菜谱是餐厅提供的商品目录和介绍书。它是餐厅的消费指南，也是餐厅最重要的名片。

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云片豆腐	黄豆拌茄块	银萝火腿酥	黄瓜拌猪肝	肥肠粉
什锦蛋卷	翡翠鱼粥	炸山鸡球	罐烤土豆腊肠板肉	红烧海鲜参
蛏溜奇	姜丝炒鲜藕	橘味鸡丝	红瑰焖肉	鸡汤素菜丁
五香扒猪蹄	脊骨炖芸豆	叉烧	原笼咖喱牛脯	冬菇银耳肉粒汤