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泰国大虾沙拉与黄瓜沙拉

泰国大虾沙拉与黄瓜沙拉

Satay在美国的泰国餐厅比泰国更常见。我们很高兴为大虾提供这个真实的,全天然的Satay香料食谱。我们建议您使用可用的最大虾,然后用煎锅炸或我们使用的东西(请参见下图)是乔治工头烤架,对这道菜非常有用。您也可以将鸡肉用于此食谱(只需将鸡肉代替大虾,然后将鸡肉放在竹串)。还可以看到我们的食谱猪肉卫星鸡肉沙爹

原料

为了4

大虾腌料的成分

沙发酱的成分

黄瓜沙拉的成分

购买此食谱的食材

与黄瓜沙拉的泰国大虾卫星的方法

虾准备的方法

在一个中等大小的碗中,将大虾与所有腌料成分混合。腌制30分钟。在中火煮几分钟,直到它们变成粉红色。不要过度煮熟,否则它们会尝到橡胶的味道。

准备沙特酱的方法

将花生砸在一个研钵和研杵。在中型锅中,将椰奶煮沸。加入卫星混合物,充分搅拌并减少热量。加入盐,碎花生,糖和芝麻。用中火搅拌几分钟,然后从火上取出。

制备黄瓜沙拉的方法

用低火将醋,盐和糖加热,直到糖溶解。从火上移开,放置直至冷却。将醋转移到一个小碗中。加入葱,黄瓜和辣椒。现在准备服务了。

将大虾与葱或其他新鲜的时令蔬菜一起食用。一碗黄瓜沙拉和卫星酱在侧面。我们喜欢用一碗蒸茉莉香米,然后将一些沙特酱倒在米饭上。

虾沙拉与黄瓜沙拉

虾沙拉与黄瓜沙拉

准备成分

准备成分

煮腌虾

煮腌虾

卫星酱

卫星酱



评论

总体评分(2)

5星中的5星
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    这次对话的人

    • 吉姆·鲍尔

      5星中的5星中的5个

      我已经上传了一系列照片,这些照片详细介绍了我的不幸,并在Satay Grill上用烹饪大虾卫星赛。希望您从我的错误中学到。以下内容比照片标题允许的更完整。请注意,我遇到要附加照片的评论时遇到问题,并且没有编辑/删除功能。照片也不是顺序的,因此请参阅描述。照片1 :(在碗里腌制的虾腌制)我在冰箱里有几磅60-80磅的虾,我决定使用,而不是在食谱中推荐的巨型虾。事实证明这是一个坏主意。稍后会有更多信息...照片2 :(烤肉串在串上)虾在串口上看起来很不错,而Itmotfood.com食谱的腌料很棒!我决定尝试串起虾并烧烤它们,从而偏离这里的食谱。我以这种方式烤虾多年了,但是在燃气烤架上。 Charcoal is a different thing! Photo 3: (Satay Grill full of briquettes Mistake #2: Too much charcoal. I didn't get enough charcoal on my first attempt with the grill a few days ago, so I filled my charcoal starter chimney all the way to the top this time. After dumping the coals in the grill and spreading them out, I discovered that I had charcoal almost touching the grill. (sigh) Out come the long-handle tongs and remove charcoal until there is only a single layer of briquettes. FYI: That is about 30 avg. size briquettes. Photo 4: (Charcoal bag next to Satay Grill) Mistake #3: All charcoal is not alike! When switching brands, test first. I know this! I've wrote reviews in past years on charcoal products for an online BBQ magazine. I had my head somewhere it doesn't belong and forgot this important fact. The first time I used the Satay Grill, I used a store-brand charcoal from 'The' big box store. It was old and it burned fast without putting out a lot of heat. This time I used a new bag of Rancher hardwood charcoal. It's slow to get started but it burns hotter'n hell and lasts quite a while.Photo 5: (five skewers of shrimp). I managed to get the last few skewers cooked without burning the shrimp....too much. :-P Photo 6: (showing ashed-over briquettes) 45 minutes after I was finished grilling the shrimp, there was still fierce heat coming off the briquettes, even as ashed over as they were. I placed a 3/4" piece of plywood between my Satay Grill and the plastic top of my folding table before I started. The heat was fierce enough to produce black scorch marks on the plywood! These briquettes were still too hot for the 2-second rule. For those who do not know, the 2-second rule states that if you cannot hold your hand for two seconds just above the cooking surface, then your grill is too hot. I forgot this rule tonight. :-( I mentioned that using the 60-80 count shrimp was a mistake. The small size of the shrimp combined with the very hot fire resulted in the shrimp almost flash cooking! I had a difficult time keeping the skewers turned without burning the shrimp. The smallest shrimp did burn almost as soon as they touched the grill. Despite everything, the shrimp (at least the ones not completely burned) were delicious! I will definitely repeat the recipe, but next time I will use a 16-20 count shrimp and make certain the charcoal is at the proper temperature! :-D

    • 宝拉·格林(Pau​​la Greene)

      5星中的5星中的5个

      这道菜很容易制作,食物混合在一起很美味。

      评论大约1年前由Importfood编辑

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