Thai steamed mussels - ì³ä³¿ ïî òàéñüêèé
Çíàäîáè
* 2270 g fresh mussels, scrubbed and debearded* 80 ml fresh lime juice
* 1 (13.5 ounce) can unsweetened coconut milk
* 80 ml dry white wine
* 25 g Thai red curry paste
* 15 g minced garlic
* 15 ml Asian fish sauce
* 10 g white sugar
* 90 g chopped fresh cilantro
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* 2270ã ì³ä³é (â Ìóøëÿ), ïîì³òèòü è î÷èùåíèõ â³ä íàðîñò³â
* 80ìë ñîêó ëàéìà
* 1 áàíî÷êà (400ìë) íå ñîëîäêîãî êîêîñîâîãî ìîëîêà (äîáðî çáîâòàò³)
* 80ìë á³ëîãî ñóõîãî âèíà
* 25ã ÷åðâîíî¿ ïàù³ êàðð³ (ñàìº ÷åðâîíî¿ ïàù³)
* 15ã ðîç÷àâëåíîãî ×ÀÑÍÈÊ
* 15ìë ðèáíîãî ñîóñó
* 10ã öóêðó
* 90ã ïîðåçàíîé ê³íç³ (ÿ ¿¿ íåíàâèäæó, áðàëà ïåòðóøêó, íîðìàëüíî)
* Ôðàíöóçüêèé áàòîí (òîíêèé ßêèé)
ßê ãîòóâàòè
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
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1. â ø³ðîê³é êàñòðóë³ ïåðåì³øàò³ ñ³ê ëàéìà, êîêîñîâå ìîëîêî, âèíî, êàðð³ ïàñòó, ÷àñíèê, ðèáíèé ñîóñ è öóêîð.
ðîçì³øóâàò³ ïîêè ÍÅ Ðîç÷èí êàðð³ è äîâåñòè äî ê³ï³ííÿ. êèï'ÿòèòè 2 õâèëèíè è Äîäàòè ì³ä³¿. Íàêðèòèé êðèøêîþ è ãîòóâàòè 5-8 õâèëèí, ïîêè ÍÅ ðîçêð³þòüñÿ âñ³ ÷åðåïàøêè, ïåð³îä³÷íî ñòðóøóþ÷³ êàñòðóëþ, ùîá ì³ä³¿ âêð³ë³ñÿ ñîóñîì.
2. ïð³áðàò³ ç âîãíþ, âèêèíóòè âñå íå â³äêð³ë³ñÿ ÷åðåïàøêè, Ïåðåêëàñòè ì³ä³¿ â ãëóáîóîå áëþäî, ïîëèòè ñîóñîì è ïîñ³ïàò³ ê³íçîþ (ïåòðóøêîþ).
áàòîí âìî÷àò³ â ñîóñ, äóæå ñêóñíà! --P
