番茄荞麦面汤配蒸虾

(Contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele)

 

Serves 份量: 1 人份
 

Ingredients 材料:

• Tomatoes, 3 wholes 番茄，3个
• Plum vinegar, 1 tbsp 梅子醋，1汤匙
• Low sodium salt, 2 pinches (optional) 低钠盐(可选)，2撮
• Kombu, 1 pc of 2” square (optional) 海带(可选)，1块5公分方块
• Prawns, 2 虾 ，2只
• White pepper, 1 pinch 白胡椒，1撮
• Shaoxing wine, 1 tsp (optional) 绍兴酒(可选)，1茶匙
• Spring onions (sliced), 1/2 tsp 葱(切片)， ½茶匙
• Coriander, 1/4 tsp 香菜，¼茶匙
• Water chestnut (diced), 1/4 tsp 马蹄(切块)，¼茶匙
• Ginger flower, 1/4 tsp 姜花，¼茶匙
• Soba, 50g 荞麦面， 50克

Method 做法:

1. Blend the tomatoes and place it into a cheesecloth. Place the kombu (optional) in a bowl and allow the tomato juice to drip into the bowl overnight.
 

将番茄混合后放入薄纱棉布中。将海带(可选)放入碗中，等待一夜，让番茄汁慢慢滴入碗中。
 

2. On the next day, season with the plum vinegar and a pinch of salt. Place the mixture in the refrigerator and chill till cold.
 

第二天，用梅子醋和少许盐调味，并放入冰箱冷藏。
 

3. Mix the prawns with a pinch of white pepper, 1 pinch of salt (optional) and a tsp of Shaoxing wine (optional). Let it marinate for 1 hour.
 

将虾与1小撮白胡椒、1小撮盐(可选)和一茶匙的绍兴酒(可选)混合后，腌1小时。
 

4. After that, steam the prawns for around 3 minutes. Allow to cool down, then chill.
 

将腌好的虾，蒸大约3分钟，待冷却后冷藏。
 

5. Boil the soba for 1.5 minutes and then chill it in ice water.
 

将荞麦面在沸水中煮1.5分钟，然后在冰水中冷却。
 

6. To plate, add all the items into a bowl and it is ready to be served.
 

摆盘时，将所有原料放入碗中即可食用。

Approximate Nutritional Analysis (Per serving) 每份量营养含量:
 

Energy 能量: 118.4 kcal 千卡
 

Fat 脂肪 (Saturated fat 饱和脂肪): 0.9g 克 (0.2g 克)
 

Protein 蛋白质: 8.5g 克
 

Carbohydrates 碳水化合物: 18.8g 克
 

Sodium 钠: 321.9mg 毫克
 

Fibre 纤维: 0.9g 克
 

Cholesterol 胆固醇: 27.6mg 毫克

Source: Singapore Heart Foundation. Reproduced with permission.