Stuffed Crab (酿蟹盖) :: Seafood Soup (十全海鲜汤) :: Steamed Prawns (蒜蓉乳酪炸大虾) :: Flambe Fruit (火焰杂果雪糕)

Knock knock, who's there, cooking competition - #5 (Cavin Soh)

1. Stuffed crab


2. Shiquan seafood soup

3. Fried prawns with garlic cheese

4. Flame fruit ice cream

1. Stuffed crab

Materials:
Crab meat 300 g pork chopped garlic 1 egg 80 g 20 g 20 g chopped chestnut red pepper 1 carrot 1 tablespoon cornstarch 10 g

Practice:

1. Crab first steamed, then pick crabmeat, with pork pieces, garlic, water chestnuts, peppers, carrots, eggs and cornstarch mixed.

2. Add sauce Qing Hua Diao wine, sesame oil, fish sauce, flavors powder, white pepper and salt to taste.

3. Crab meat stuffed into the cover, and then steamed for about 6 minutes.

4. The steamed crab fried until golden brown.

2. Shiquan seafood soup

Materials:
Fish, shrimp 200 g 100 g 100 g string crab claw 200 Ridge seeds 1 kg white wine 50 ml of fresh thyme 2 bay leaves 5 grams of bread Onion 100 g of red, green and yellow bell pepper 250 Alexis celery 80 g carrot 50 g tomato 120 grams of tomato sauce 20 grams of olive oil 1 teaspoon chicken broth 20 ml

Practice:

1. The sea melon seeds, white wine, thyme and bay leaves, add water and bring to boil, simmer for about 10 minutes.

2. All kinds of vegetables, diced spare; big soup pot add olive oil and saute the chopped onion, then add the remaining vegetables and cook until transparent.

3. Add tomato sauce, stir fry, add broth, chicken and other seafood ingredients, bring to a boil, turn a small fire and cook for 30 minutes.

4. Add salt and chili powder seasoning, can be accompanied with garlic, butter, salt, toasted bread with enjoyment.

3. Fried prawns with garlic cheese

Materials:
50 g garlic prawns 6 2 tablespoons brandy Swiss Gruyere cheese, dried (Greyere Cheese) 40 克 Italian Parmigiano dry cheese (Parmesan Cheese) 50 克 bread crumbs 100 Kepei root 4

Practice:

1. Cut back prawn shrimp, marinated with brandy and garlic, add a little salt to taste.

2. Fry chopped bacon. Steamed prawns after 6-8 minutes, sprinkle with cheese, bread crumbs and bacon and put into oven until golden brown, you can.

4. Flame fruit ice cream

Materials:
Sugar 50 g butter 50 g fresh orange juice 100 ml of fresh strawberries 300 g mango 200 g melon 300 g dragon fruit 300 g 200 g apples 2 kiwi mint leaves 100 g brandy or rum oil (Rum) 20 毫升 green lemon 3 vanilla ice cream

Practice:

1. Put the sugar into the pan to cook melt into a faint brown.

2. Add butter and mix well, then add the orange juice.

3. Cut all the fruit cook a few minutes after adding pellets.

4. Cooked fruits served in a small cap, the ice cream on top.

5. Lime sliced ​​in half, hollowed out on the ice after the shell on the inside filled with wine.

6. Lit with a lighter wine, you can enjoy

1. 酿蟹盖

材料：
蟹肉300克
五花肉碎80克
鸡蛋1只
蒜蓉20克
马蹄碎20克
辣椒1只
红萝卜10克
粟粉1汤匙

做法：

1． 螃蟹先蒸熟，再挑出蟹肉，与五花肉碎、蒜蓉、马蹄、辣椒、红萝卜、鸡蛋及粟粉混合。

2． 加入酱清、花雕酒、芝麻油、鱼露、五味粉、白胡椒和盐调味。

3． 把肉馅酿入蟹盖，再清蒸大约6分钟。

4． 把蒸好的蟹盖油炸至金黄色即可。

2. 十全海鲜汤

材料：
虾200克
鱼肉 100克
带子100克
螃蟹爪200克
海瓜子1公斤
白酒50毫升
月桂叶2片
新鲜百里香5克
面包粒
洋葱100克
红、绿、黄灯笼椒250克
西芹80克
红萝卜50克
番茄120克
橄榄油
番茄酱20克
鸡粉1茶匙
高汤20毫升

做法：

1． 把海瓜子、白酒、百里香和月桂叶加清水煮滚，熬煮大约10分钟。

2． 各式蔬菜切粒备用；大汤锅加入橄榄油和洋葱碎炒香，再加入其馀蔬菜煮至透明。

3． 加入番茄酱翻炒，加入高汤、鸡粉和其他海鲜配料，煮滚后转小火再煮30分钟。

4． 加入盐和辣椒粉调味，可伴以用蒜蓉、牛油、盐烤过的面包一同享用。

3. 蒜蓉乳酪炸大虾

材料：
大虾6只
蒜蓉50克
白兰地酒2汤匙
瑞士格鲁耶尔干乳酪(Greyere Cheese)40克
意大利帕马森干乳酪（Parmesan Cheese）50克
面包糠100克
培根4片

做法：

1． 大虾虾背切开，用白兰地酒和蒜蓉腌制，加少许盐调味。

2． 培根煎香后切碎。大虾清蒸6到8分钟后，撒上乳酪、面包糠和培根后放入烤箱烘烤至金黄色，即可。

4. 火焰杂果雪糕

材料：
糖50克
牛油50克
新鲜橙汁100毫升
新鲜草莓300克
芒果200克
蜜瓜300克
龙珠果300克
奇异果200克
苹果2个
薄荷叶100克
白兰地油或朗姆酒（Rum）20毫升
青柠檬3个
香草雪糕

做法：

1． 把糖放进平底锅煮融到变成淡淡的咖啡色。

2． 加入牛油拌匀，再加入橙汁。

3． 把所有水果切小粒后加入煮几分钟。

4． 水果煮好后盛在小盘上，上面放雪糕。

5． 青柠檬切成一半，挖空后把果壳放在雪糕上，内里盛满酒。

6． 用火机把酒点燃后，即可享用。