泰式冬荫功汤 Thailand Tom Yang Soup

泰式冬荫功汤 Thailand Tom Yang Soup

关 威

Guan Wei

行政总厨 蓝斯缇纳主题餐厅

Executive Chef Lance Twips Themed Restaurant

在欧美游历数十年，曾就职于都柏林最顶级的ELY餐厅。回国后根据国内外饮食上的差异，提出了属于自己的创意厨房概念。在2013年被评为《新西餐》杂志年度优秀大厨。

Traveled in European countries for several decades，who was empolyed by the Dorbolin’s top LEY restaurant.Accroding to the domestic and international diffiences in diets，he offered his own concepts about innovation kitchen after returning back to our country. He was prized as the excellect chief of the New Western-style Food magazine in 2003.

材料 大虾5只，蘑菇30克，蒜、小米辣各5克，香茅、香菜各10克，樱桃番茄5个，柠檬1/2个，冬荫功酱15克，虾汤底适量。

制作方法

1 将大虾清理干净备用。

2 蒜切片；小米辣切末；蘑菇切成片；香菜切成末。

3 锅中加油烧热，下入蒜片、小米辣末、香茅炒出香味，再加入大虾炒上色。

4 加入冬荫功酱炒1分钟，再加入虾汤底、樱桃番茄和蘑菇片煮3分钟。

5 淋上少许柠檬汁，出锅装碗，加入香菜末即可。

Ingredients

Prawn 5pcs

Mushroom 30g

Garlic 5g

Capsicum frutescens 5g

Citronella 10g

Coriander 10g

Cherry tomato 5pcs

Lemon 1/2pc

Tom yam past 15g

Shrimp stock Appropriate

Procedures

1 Wash prawns and set aside.

2 Slice the garlic and mushroom, cut capsicum frutescens and coriander to pieces.

3 Heat the oil in the pan，pour into mashed garlic and capsicum frutescens，citronella，fry fragrant，add into prawn and scambled out of the color.

4 Add Tom yam past to sauté for one minute，and add shrimp stock and cherry tomato and mushroom pieces，cook for 3 minutes.

5 Drizzle with a little lemon juice, add coriander pieces.