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惹味蝦醬蒸魷魚花
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做法：
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惹味蝦醬蒸魷魚花
Steamed Squid Flowers with Shrimp Paste
(4 Servings)
材料：
• Smart Choice魷魚花300克
• 食用油2湯匙
• 薑4片，剁蓉
• 蒜頭2瓣，刴蓉
• 粟粉2湯匙
• 乾蔥切圈1湯匙
• 青蔥1條，切蔥花（裝飾用）
蝦醬料：
• 蝦醬1湯匙
• 米酒／紹興酒2湯匙
• 糖1湯匙
• 白胡椒粉少許
• 麻油1/2湯匙
Ingredients:
• 300g Smart Choice Squid Flowers
• 2 tablespoons vegetable oil
• 4 slices ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons corn starch
• 1 tablespoon shallot chopped to rounds
• 1 stalk green onion, chopped (for garnish)
Paste mixture:
• 1 tablespoon shrimp paste
• 2 tablespoons Chinese rice wine
• 1 tablespoon sugar
• Dash of white pepper
• 1/2 tablespoon sesame seed oil
做法：
1. 將Smart Choice魷魚花解凍、洗淨、瀝乾水及用廚房紙完全抹乾；
2. 把蝦醬料內的材料充分拌勻；
3. 加油在燒熱油鑊內，加入薑蓉、蒜蓉及乾蔥，中火炒約10秒至香味釋出；放入已調勻的蝦醬料，持續炒至稍微變稠，放碗內放涼備用；
4. 將魷魚花放大碗內，拌入放涼的蝦醬料，充份拌勻，再拌入粟粉；
5. 將所有材料平舖在一碟上，大火蒸5分鐘；灑上蔥花，趁熱享用。
Instructions:
1. Defrost the Smart Choice squid flowers, washed, drained, and pat dry with a kitchen towel.
2. Mix the paste mixture thoroughly.
3. Add oil in a heated wok. Add ginger, garlic and shallot, stir fry over medium heat for around 10 seconds until the fragrance released. Then pour in the paste mixture, keep stirring for seconds until the paste becomes a little bit thicken, set aside to cool down.
4. In a large bowl mix the squid flowers and the cooled paste thoroughly, then add corn starch and mix well.
5. Transfer the whole thing to a plate, steam over high heat for 5 minutes. Sprinkle with chopped green onion and serve hot.