[1serving]
通心粉 Macaroni-80g
蝦仁 Prawns-8片
洋蔥 Onion-1/4個
紅蘿蔔 Carrot-20g
白酒 White wine-100cc
水 Water-300cc
鴻禧菇 Shimeji-50g
洋蔥 Onion-1/8個
奶油 Butter-2小匙
蝦高湯 Prawn stock-150cc
鮮奶油 Heavy cream-80cc
味淋 Mirin-1小匙
醬油 Soy sauce-1/2小匙
起司粉 Parmesan-2大匙
鹽巴&黑胡椒 Salt & Black pepper-適量
Preparation
(1) 1/4 if onion for stock, cut into pieces
(2) 20g of carrot, cut into slices and then small strips
(3) 50g of shimeji, cut off the root and separate it into small pieces
(4) 1/8 of onion, cut into slices
(5) 1 clove of garlic, mince into pieces
(6) 1 bunch of parsley, chop into thin shreds
(7) 8 prawns, remove the shells (Save the shells for later use)
(8) Devein the prawns and rinse them
(9) Wipe off excess water
Instructions-stock
(1) 1/2 tsp of oil
(2) Put to medium heat
(3) Add onion & carrot
(4) Fry until translucent
(5) Add prawn shells
(6) Fry until aromatic
(7) Add 100cc of white wine
(8) 300cc of water
(9) Bring to a boil
(10) Remove scum
(11) Cook for 5 minutes on low heat
(12) Shut off the stove
(13) Sieve the stock through a strainer
Instructions- garlic breadcrumbs
(1) 20g of butter
(2) Put to low heat
(3) Add garlic pieces
(4) Fry until aromatic
(5) Add 15g of breadcrumbs
(6) Season with some salt & pepper
(7) Add parsley shreds
(8) Fry until golden brown
(9) Shut off the stove
(10) Take out the garlic breadcrumbs first and cool it off
(11) Keep the rest in a jar and store in a refrigerator
Instructions- Macaroni
(1) Some oil
(2) Add prawns and sauté until golden brown
(3) Take out prawns first
(4) Add some more oil
(5) Add sliced onion (1/8 of onion), fry until translucent
(6) Add shimeji, fry until golden brown
(7) Add 150cc of prawn stock
(8) Add 80cc of heavy cream
(9) Add 1 tsp of mirin
(10) Add 1/2 tsp of soy sauce
(11) Season with salt & pepper
(12) Prepare another pot of boiling water
(13) Add some salt
(14) Add 80g of macaroni
(15) Cook for 8 minutes
(16) Add cooked macaroni into cream sauce
(17) Keep cooking until preferred texture
(18) Add 2 tbsp of Parmesan powder
(19) Add prawns back
(20) Add salt & pepper
(21) Shut off the stove
(22) Plating