忌廉蝦仁意粉
Med
嫩滑linguine撈埋鮮嫩蝦仁，配上香濃椰奶忌廉汁，每條意粉都裹得均勻，好味極喇！
Cooking Steps
12
STEP 1 OF 12
煲滾鹽水
USES
水 (2000 毫升)·鹽, (for braising) dissolve in water (2.5 茶匙)
YouTubeKuya Fern's Cooking
Open on YouTube ↗煲入水，煮滾後落鹽。
STEP 2 OF 12
煮意粉
USES
扁意粉, cook al dente (250 克)
YouTubeKuya Fern's Cooking
Open on YouTube ↗落linguine，用慢火煮至八九成熟即可。
STEP 4 OF 12
熱鑊落牛油
USES
食油 (1 湯匙)·無鹽牛油, melt in pan (30 克)
YouTubeKuya Fern's Cooking
Open on YouTube ↗鑊中落少少食用油，然後加入牛油溶化。
STEP 5 OF 12
爆炒蝦仁
USES
急凍蝦仁, peeled, sautéed (250 克)·鹽 (0.5 茶匙)·黑胡椒, to taste (0 適量)
YouTubeKuya Fern's Cooking
Open on YouTube ↗落蝦仁，用鹽同胡椒粉調味，大火炒至蝦變橙色。
STEP 6 OF 12
整忌廉汁底
USES
水, reserved starchy (190 毫升)·忌廉 (250 毫升)·椰奶 (105 毫升)·淡奶 (30 毫升)
YouTubeKuya Fern's Cooking
Open on YouTube ↗喺同一個鑊入意粉水、all-purpose忌廉、椰奶同淡奶。
STEP 7 OF 12
溶化芝士
USES
芝士碎, grated (35 克)·馬蘇里拉芝士, grated (35 克)
YouTubeKuya Fern's Cooking
Open on YouTube ↗落磨碎芝士同quick-melt芝士，攪勻至完全溶化。
STEP 9 OF 12
調味醬汁
USES
黃糖 (0.5 湯匙)·紅椒, chopped (1 個)
YouTubeKuya Fern's Cooking
Open on YouTube ↗落淺棕糖同切碎紅椒，攪勻。
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