Ingredients (for 4):
- Babylon conches - 600g
- Water - 1.5 cup
- Oil - 2 tbsp
- Coriander - 20g
- Spring onion - 20g
- Ginger - 20g
- Shallot - 20g
- Garlic - 20g
- Red chili - 1
- Sichuan pepper - 1 tbsp
- Star anise - 2
- Bay leaves - 3
- Basil leaves - 2
- Sacha sauce - 1 tbsp
- Spicy bean sauce - 2 tsp
- Peanut butter - 1.5 tbsp
- Soy sauce - 1 tbsp
- Dark soy sauce - 1 tbsp
- Sugar - 2 tsp
- Salt - 1 tsp
- Chinese rose wine - 0.5 tbsp
- Chinese yellow wine - 1.5 tbsp
- Chinese rice wine - 1.5 tbsp
Procedures:
1. Clean the Babylon conches thoroughly.
2. Blanch the conches in boiling water for 2 minutes. Then remove and drip dry.
3. Chop the ginger, shallot and garlic finely. Cut the red chili into small strips.
4. Mix Sacha sauce, spicy bean sauce, peanut butter, soy sauce, dark soy sauce, sugar, and salt together.
5. Heat the wok with oil, then stir-fry the minced garlic, shallot, ginger, red chili and Sichuan pepper together until fragrant.
6. Add in the Babylon conches and continue to stir-fry.
7. Add 1.5 cup of water, star anise, bay leaves, basil leaves, and the mixed sauce in. Cook for 5 minutes under low heat.
8. Add Chinese rose wine, yellow wine, and rice wine in. Turn off the heat and let the conches soak in the sauce for at least one hour.
9. Cut the spring onion and coriander into sections.
10. Reheat the conches, and then add in the spring onion and coriander. Mix well.
11. Serve.
沒有留言:
張貼留言