香茅棒棒雞串
原始香茅棒棒雞烤串食譜配料(URL)
Grilled Shrimp Lemongrass Skewers by Season with Spice
Makes 10 skewers
Ingredients:
10 fresh lemongrass stalks - ends trimmed, and bulbous end slit open about one inch
600g shrimp - deveined and shelled
3-4 cloves garlic - peeled
2 spring onions - chopped
1 red chili pepper (serrano pepper) – deseeded and sliced thinly
1/4 to 1/2 tsp Season with Spice's kaffir lime powder
2 tsp raw sugar or brown sugar
1 tbsp lime juice
1/2 tbsp fish sauce
2 tsp corn flour
1/2 tsp salt or to taste
Generous dash of of Season with Spice's ground white pepper
Chili Lime Dipping Sauce:
1/3 cup sweet chili sauce
2 tbsp lime juice or calamansi lime juice
Lightly toasted white sesame seeds to sprinkle on top
Method:
1. In a food processor, blend all ingredients into a fine paste (or leave out chopped spring onion to mix in after blending). You will need to add water for the ingredients to form into a thick sticky paste, but add it slowly – one tablespoon at a time – until you reach the desired texture.
2. Once the paste is ready, rub your fingers with vegetable oil or sesame oil, and mould about two tablespoons of the shrimp mixture around each lemongrass stalk (use your fingers to form a smooth, evenly rounded shape).
3. Place the lemongrass skewers on the grill and cook each side until lightly charred.
4. Serve with a homemade sweet chili lime sauce.
Notes:
- Instead of grilling, you can also cook the lemongrass skewers in your oven with the broiler setting.
五月底的週末是美國的Memorial day長週末,標誌著夏天開始。來到朋友家裡當然也要來享受這裡的道地美食;美國人有在Memorial day燒烤的傳統,一家老小或三朋四友在公園裡或者自家後院支起燒烤架,一邊聊天一邊烤肉,在香味和煙霧繚繞下,享受初夏宜人的天氣。
吃慣了美式燒烤,今天我們換換胃口來一道極富東南亞風情的越南香茅烤雞串。這種叫lemongrass skewer的烤串東南亞各國都有,不同國家醃肉用的香料小有差別,除了用雞肉,蝦肉也是很好的選擇。非常家常,又非常特別的一道燒烤,清新獨特、淡雅又馥郁的味道,特別適合夏天。
除了混入雞肉的各種東南亞特有的香料,最特別的是烤串的棒子由香茅代替,我第一次見到的時候就很服氣,相信經過燒烤的香茅散發出馥郁略帶橙香的香氣,會使烤串的誘人程度向上翻好幾個觔斗。因為各種香草的復合作用,雞肉串燒烤那清新脫俗的味道絕不會讓人忘懷,而且口口都是肉的菜吃起來也不覺得膩味,我尤其喜歡九層塔混在肉裡面,起到畫龍點睛的作用。
所需的材料:
新鮮香茅 若干(檸檬草)
雞肉末 1磅
大蒜 3-4瓣
蔥 3-4根
紅蔥頭 3-4個
泰國青檸葉 3-4片(kaffir lime leaves)
高良姜 1小團
九層塔葉子 1小把
糖 1大勺
檸檬 1/2個
越南魚露 1小勺
玉米澱粉 1大勺
鹽 1小勺
胡椒 1小勺
沾調味料醬汁:
甜辣醬 2大勺
鮮搾檸檬汁 1小勺
蒜蓉 1小勺
做法:
1、香茅外邊的一些老葉子去掉切掉老根洗乾淨備用。
2、青蔥切末,紅蔥頭切末,大蒜和kaffir lime葉子、高良姜、九層塔葉子搗碎備用。
3、把雞肉末和香料,各種調料混勻,攪拌成可以成團的程度。
4、用手把肉末搓成長條,插入香茅。
5、中火,將香茅雞肉串放在燒烤盤上烤到各面金黃後,轉小火接著烤到香茅出香味。
6、吃的時候可以搭配沾醬。