Ingredients 配料
Serves 1 供1位
4 king prawns 4只大虾
1 lime wedge 1片青柠
1 whole lemon 1整只柠檬
1 clove garlic 1个蒜头
10g rosemary 10克迷迭香
20ml olive oil 20毫升橄榄油
5g cajun spice 5克香辣粉
5g salt and pepper 5克盐和胡椒
30g mixed salad 30克混合沙拉
10g cherry tomatoes 10克小西红柿
10g cucumber 10克黄瓜
A pat of butter 1片黄油
White wine (optional) 白葡萄酒(可选)
Pre-heat pan to 120°C. Peel and de-vine the king prawns, sprinkling with salt and pepper. For a bit of a kick, add a pinch of cajun spice as well. Squeeze a wedge of lime over the prawns.
预先热锅到120摄氏度。去掉大虾黑线,撒上盐和胡椒。重口味儿的可以再撒上点香辣粉。在大虾上挤点青柠汁。
Drizzle olive oil into a hot pan and sear the prawn for 30 seconds on each side with the garlic and rosemary. Flip the prawn over when it turns light orange and add more oil as needed. For some extra flair, add a liberal splash of white wine. Cover the prawns.
热锅上倒点儿橄榄油,香蒜、迷迭香煎大虾,两面都煎30秒。当大虾煎到略微金黄时,翻个,如需要也可再倒一点橄榄油。想锦上添花的话,还可以大厨般游刃有余、信心满满地挥撒点白葡萄酒。然后防止喷溅,锅盖盖上。
Toss the mixed salad, cherry tomatoes, and cucumber with salt, pepper, lemon juice, and olive oil.
在混合沙拉、小西红柿、黄瓜上撒盐、胡椒、柠檬汁、橄榄油,搅拌均匀。
Add a generous pat of butter in the pan for flavor and spread it over the bottom. Plate the prawn by stacking it in top of the salad. Serve with one whole lemon for garnish.
平底锅上来片厚实的黄油,溶化后均匀展开。大虾厚重地堆在沙拉上。最后佐以整只新鲜柠檬。
chef:
Originally hailing from Guangzhou, Kenny Chen is the chef de cuisine for Kerry’s Kitchen. He has worked in both Asian and Western restaurants for the past 14 years. Before joining Kerry Hotel, Beijing, Chef Chen worked with Shangri-La in Guangzhou for seven years. He enjoys trying his hand at a variety of cuisines, but his culinary passion is experimenting with meat and seafood. In his spare time, Chef Chen enjoys travel.
Photos by LOVA
This article originally appeared on p28-29 of the beijingkids November 2013 issue.
Check out the PDF version online at Issuu.com