泰国红咖喱烤小龙虾

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。

用料:

• 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

泰式红咖喱的做法:

• 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.

小龙虾的做法:

• 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.

组合:

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