香蒜虾凯撒沙律
材料
"虾50克","罗马生菜200克","帕马臣芝士(磨碎)10克","面包粒材料","面包(切粒)10克","橄榄油2汤匙","盐半茶匙","胡椒粉半茶匙","蒜蓉粉半茶匙","虾肉腌料","蒜(刴蓉)2瓣","盐半茶匙","黑胡椒¼茶匙","凯撒沙律酱汁材料","蛋黄酱4汤匙","蒜1瓣","柠檬皮及柠檬汁1个","芥辣1汤匙","伍斯特酱1汤匙","黑胡椒碎半茶匙","帕马臣芝士半杯","橄榄油1杯"
做法
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1:先醃虾10分钟
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2:把面包粒材料放入焗盘
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3:把面包粒材料放入焗盘,放入160度焗炉烤焗15-20分钟至金黄香脆,待凉
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4:冲洗及沥干罗马生菜,切成中等大小,并放入碗内
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5:除了橄榄油,将所有酱汁材料倒入搅拌器,拌匀时,慢慢倒入橄榄油至乳化,并加盐及胡椒粉调味
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6:以中高火烧热油镬,炒虾1-2分钟至全熟
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7:撒上面包粒及放上虾仁于生菜面
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8:淋上酱汁, 即成