Eddy Leung's Christmas menu 3 of 4 - 扒大蝦蒜茸牛油汁 Grilled Prawns with Garlic and Butter Sauce

 扒大蝦蒜茸牛油汁

材料：

大蝦 4-6隻

乾葱 1顆

蒜頭 1/2個

大蒜 1小段

水 1/2碗

牛油 適量

百里香 少許

羅勒 少許

橄欖油 適量

青檸 1個

紹興酒或西式白酒 少許

鹽 少許

黑胡椒 少許

做法：

1. 大蝦先清淨，然後剝出蝦頭、蝦殼，再挑走蝦腸，蝦肉用鹽、黑胡椒及少許橄欖油略醃。

2. 先煮蝦汁。燒熱鑊下少許油，把蝦頭及蝦殼煎香，然後放入切碎的乾葱及蒜同炒，待蝦頭及蝦殼都煎香了，加入牛油及少許大蒜絲爆炒，接着灒酒。加入半碗水熬煮約10分鐘，讓蝦頭精華全釋放出來。熄火，隔走蝦頭蝦殼，保留蝦汁備用。

3. 燒熱鑊下油，用中火煎大蝦，接着下牛油一起煎香，然後加入蒜片一起慢慢煎熟。

4. 把已熟大蝦夾起，鑊裏灒下紹興酒，倒入蝦汁，然後開大火，加入百里香及羅勒葉，再加牛油進去煮勻。

5. 把蝦放回汁裏拌勻，熄火，加入青檸絲及青檸汁，即可上碟。

Grilled Prawns with Garlic and Butter Sauce

Ingredients:

Prawns 4-6 pcs, large

Shallot 1 pc

Garlic 1/2 bulb

Leek 1 small section

Water 1/2 bowl

Butter some

Thyme little

Basil little

Olive oil some

Lime 1 pc

Shaoxing wine or white wine little

Salt little

Black pepper little

Method:

1. Rinse prawns, remove head and shell, devein, marinate with salt, black pepper and a little olive oil.

2. Prepare prawn sauce. Add oil to heated skillet, pan fry prawn heads and shells, add minced shallot and garlic, when the prawn heads and shells brown, add butter and a bit of shredded leek, sauté, then deglaze with wine. Pour half bowl of water in, simmer for 10 minutes to release flavours from prawn heads. Turn heat off, strain prawn heads and shells, keep the prawn sauce.

3. Add oil to heated skillet, pan fry prawns in medium heat, melt butter, add garlic slices, pan fry slowly until prawns are cooked.

4. Remove cooked prawns from skillet, deglaze with Shaoxing wine, pour prawn sauce in, turn to high heat, add thyme and basil, melt more butter, mix well.

5. Return prawns into the sauce, turn heat off, add lime zest and juice, serve.