WESTERN MAIN 4 - Baked Blue Eye Cod w/Seafood Basil Cream Sauce 海鲜芝士 白汁焗藍眼班

Ingredients:- (serve 2)
2 Blue Eye Cod Fillet 500g
10 Asparagus (scald)
2 Mushroom (sliced)
4 Prawns (shelled, sliced & scald)
2 Scallops (sliced & scald)
10 leaves basil
A pinch of chopped parsley
1 tbsp butter
1 tbsp plain flour
1 cup Chicken broth
1 tbsp chopped garlic
2 tbsp fresh cream
2 tbsp grated cheese

材料：- （二人份）
藍眼班扒肉 2 塊 約 500 克
露筍 10 條 （出水、備用）
磨菇 2 只 （切片）
中蝦 4 只（去壳、切片、出水）
帶子 2 只 (切片、出水）
Basil 葉 10 塊
蕃荽碎 少許
牛油 1 湯匙
麵粉 1 湯匙
鸡湯 1 杯
蒜蓉 1 湯匙
鮮忌廉 2 湯匙
碎芝士 2 湯匙

Method:-
1) Fish fillet wash & dry, seasoning with salt & pepper. Then powder
both sides with corn flour.
2) Sauté garlic with butter, add in mushroom stir fry for 1 min.
add flour mix well, add in chicken broth stir well, add basil cook until
sauce thicken, add 2 tbsp fresh cream & 2 tbsp grated cheese,
stir until sauce all smooth. Then stir in the prawns & scallops. Fire off.
3) Heat oil and pan fry the fish until both side become brown & cooked.
4) Move the fish on a baking tray, pour the cream sauce on top of the fish,
put into the preheated 200*C oven grill until the top sauce golden.
5) Arrange the scald Asparagus on plate, and put the fish on top, sauce
around, sprinkle the chopped parsley. Dish up.

做法：-
1) 魚塊洗淨抹干，下鹽及古月粉稠味；兩面撲上粟粉備用。
2）熱牛油爆香蒜蓉，加入磨菇炒 1 分鈡。加麵粉撈匀，下鷄湯開滑，
放入basil葉煮至汁收濃，加入2 湯匙鲜忌廉，2 湯匙碎芝士，搅煮至滑
加入蝦和帶子粒，熄火。
3）熱油將魚扒煎至兩面金黃和全熟。
4）將魚放在焗盆上，淋上忌廉汁，放入已預熱200*度之焗爐內，焗至
表面金黄便可。
5）將露筍排放碟上，魚放在上，均勻淋上汁料，灑上蕃荽碎上桌。

WESTERN APPETIZER 1- Crab Au Gratin 焗釀蚧蓋 (serve 2)

Ingredients:-
2 crabs 500g
1/2 Onion (chopped)
2 Mushroom (chopped)
2 tbsp Bacon (chopped)
2 tbsp butter,
2 tbsp plain flour (1 for filling, 1 for crumbing)
1 egg (beaten)
1 tbsp Breadcrumbs
1/2 cup chicken stock
1 tbsp minced cheese

材料：-
花蚧 2 隻 約500克
洋葱 1/2 個（切碎）
磨菇 2 只（切碎）
烟肉 2 湯匙（切碎）
牛油 2 湯匙
麵粉 2 湯匙（一半做白汁，一半上粉）
旦 1 只（拂勻）
麵包糠 1 湯匙
雞湯 1/2 杯
芝士粉 1 湯匙

Method:-
1) Wash crabs and then steam until done. Discard shells and get the
crab meat for use. Save the caps.
2) Sauté onion with butter, add mushroom & bacon stir fry a min. Then
add 1 tbsp flour stir well, pour the chicken stock, cook until thicken. Take
out add in the crab meat. This makes the fillings.
3) Stuff the fillings into the crab caps. Sprinkle with flour, brush on egg,
then sprinkle also the breadcrumbs and cheese.
4) Put crab caps into preheated oven 200*C for 3-5 mins until brown.
Take out and serve.

做法:-
1）蚧洗浄蒸熟。拆肉備用，留下蚧蓋。
2）熱牛油炒香洋蔥、磨菇和煙肉一分鐘。加入1 湯匙麵粉攪勻，下雞湯
攪煮至杰身。盛起加入蚧肉撈勻成餡料。
3）將餡料釀入蚧蓋內，撲上麵粉 ，掃上旦汁，再沾上麵包糠及芝士粉。
4）放蚧蓋入已預熱200*度之焗爐焗3-5分鈡至金黄。取出上桌。

CHINESE SEAFOOD 14- Stuffed Tiger Prawn w/cheese & Pear 吉列芝士啤梨釀 虎 蝦

Ingredients:-
150g Shrimp Paste (Ready made or hame made, see Seafood 11)
2 Tiger Prawns (shelled & remained the tails, removed dark veins)
1/2 cup Mozzarella Cheese
1/2 cup Ham (chopped)
2 stick pcs of Pear
1/2 cup flour, 1 egg (beaten), 1/2 cup Japanese breadcrumbs

材料：-
蝦膠 150克（買現成或自家做，參考 Seafood 11)
虎蝦 2 只（去殼留尾、去腸）
芝士 1/2 杯
火腿 1/2 杯（切碎）
啤梨切條 2 條
麵粉 1/2 杯，旦 1 只（拂勻），日本炸粉 1/2 杯

Method:-
1) Cut inside to open the prawn, put some flour on it and use the back of knife
to hit a few times, make it flatten more. Shrimp paste seasoning with salt & pepper.
2) Place a pc of glad wrap on table, spread a layer of shrimp paste on it, add in
some cheese, ham, a stick of pear and the tiger prawn, roll it up with the glad wrap,
hold it tight and shape.
3) Take out the prawn roll, powder with flour, then dip in the egg, and cover with the
breadcrumbs completely.
4) Use the boiling oil to deep fry until golden brown. Nice to serve with Tartare sauce .
Dish up.

做法：-
1）將虎蝦內面界一刀，撲上些生粉，放沾板上用刀背挅數下，使之更平薄。
蝦膠用少許鹽及古月粉稠味。
2）枱上舖一塊保鲜纸，塗上一層虾膠，放上一些芝士、火腿和啤梨條，再放上虎虾，
用保鲜纸幚助捲起成型，略控實些。
3）取虎虾卷沾上麵粉，再放入旦汁，最後用日本炸粉全包均匀。
4）用沸油炸至全黃便成，取出上碟，拌以他他汁享用。

CHINESE SEAFOOD 13 - Sugar Cane w/Shrimp paste 蔗虾

Ingredients:-
250g Shrimp Paste (ready made or homemade, see Seafood 11)
1 stalk of Sugar Cane (peeled and sectioned)

材料：-
虾膠250克（買现成或自家做，參考Seafood 11）
小甜蔗 1 枝（去皮、切段）

Method:-
1) Seasoning the shrimps paste with salt & pepper.
Spread the shrimp paste on the middle of the sugar cane stick,
use a pc of glad wrap to help to roll up the shape.
2) Deep fry with hot oil until golden brown, serve with Thai sweet
& sour sauce.

做法：-
1) 蝦膠用鹽及古月粉稠味。在甜蔗中間包上蝦膠，用一保鮮紙可
幚助捲好包實。
2）用沸油把蔗蝦炸至金黃便成。可拌以泰式酸甜雞醬上桌。

CHINESE SEAFOOD 12 - Prawn & Ham on Toast 虾多士

Ingredients:-
250g Fresh Shrimp Paste (ready made or homemade-see seafood 11)
8 pcs Fresh Prawns (shelled, removed dark veins, cut open from inside to made it
not roll up when cooked)
2 pcs Ham (each pc. cut into 4 pcs=8 pcs)
2 pcs White bread (each pc, cut into 4 pcs=8 pcs)
8 pcs. Parsley leaves

材料：-
新鲜虾膠 250克（買現成或自家製，參考Seafood 11)
鮮中蝦 8 只（去殼、去腸。由內弯位界一刀，使虾熟後不会捲起）
熟火腿 2 片（每片一開四，成8片備用）
白方包 2 片（每片一開四，成8片備用）
蕃荽葉 8 片

Method:-
1) Seasoning the shrimp paste with salt & pepper.
2) Use one small bread, spread some shrimp paste, put a pc of ham on top,
then put an opened prawn upside down, spread some more shrimp paste to
cover the prawn, make it like a small mountain, stick on a pc. of parsley leave.
The remain 7 pcs of bread follow the same to finish.
3）Heat a bowl of oil in pan, and deep fry the shrimp toasts until both sides golden.
Dish up, serve with Thai sweet & sour sauce.

做法：-
1）蝦膠灑上少許鹽及古月粉稠味。
2）取白麵包 1 塊，塗上一層蝦膠，上放一片火腿，把蝦開邊反轉放面, 再塗上蝦膠
包裹全只蝦城小丘型，貼上一片蕃荽葉。其餘7片麵包同樣完成。
3）熱约 一碗油，下虾多士炸至兩面金黄香脆便成。拌以泰酸甜鸡汁上桌。