Grilled Langoustines with Thai Red Curry

威廉·布拉德利是加利福尼亚州的圣迭戈大德尔马艾迪餐厅的大厨。艾迪餐厅是南加州唯一家荣获5颗钻石的餐厅。下面是威廉的好菜 - 泰国红咖喱烤小龙虾 – 的食谱。


  • 2 Garlic cloves, chopped
  • 1 Teaspoon fresh ginger, minced
  • 1 Tablespoon brown sugar
  • 3 Tablespoons Thai red curry paste
  • 4 Tablespoons olive oil, plus some for basting
  • 1/2 Cup coconut milk
  • 1 Tablespoon yuzu lime juice*
  • 8 Langoustine tails
  • Fleur de sel (sea salt) to taste
  • 2 Tablespoons parsley, chopped


  • Over low heat, combine garlic, ginger, brown sugar, curry paste and olive oil in a saucepot. Slowly sauté for five minutes while continuously stirring.
  • Add coconut milk. Once mixture comes to a boil, remove from heat. Add yuzu lime juice. Strain through a fine mesh strainer. Cover and keep warm.


  • Split langoustine tails in half lengthwise. Shell side down, baste with olive oil and fleur de sel to taste.
  • Grill shell side down for one minute. Flip and grill meat side down for an additional minute. Remove from heat.


  • On four plates, place lobster tails shell side down. Spoon Thai Red Curry Sauce over top of each tail and sprinkle with chopped parsley.
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