金桔果醬蒸彩蝦 Steamed Prawn with Kumquat Marmalade
靈感來自潮州普寧的「柑油」—— 傳統上用來點炸蝦棗或白灼蝦。我以自家熬製的金桔果醬取代柑油，讓那份清甜微苦的柑香，化作蒸蝦的靈魂醬汁。熟悉的味道，以新的方式呈現。Inspired by the traditional kumquat oil from Puning, Teochew — commonly served with deep-fried prawn balls or poached prawns.Here, homemade kumquat marmalade replaces the dipping sauce, transforming that bright, gently bittersweet citrus flavour into a warm, fragrant steamed prawn dish.
Ingredients
- 300 g Medium Prawns 中蝦
- 4 tablespoon Minced Garlic 蒜茸
- 2 tbsp each Diced Red & Yellow Peppers 紅、黃椒粒
- 1 tablespoon Spring Onion 蔥粒 for garnish
Sauce Mixture 醬汁
- 4 tablespoon Kumquat Marmalade 金桔果醬
- 1 teaspoon Sesame Oil 芝麻油
- 1 teaspoon Light Soy Sauce 生抽
- a pinch White Pepper 白胡椒粉
Instructions
Prepare the stuffing 調製釀料
- Mix minced garlic with diced peppers. In a separate bowl, combine kumquat marmalade with sesame oil, soy sauce and white pepper.
Prepare the prawns 處理鮮蝦
- Rinse prawns, butterfly along the back and remove the vein.
Stuff & arrange 釀入材料
- Fill the garlic-pepper mixture into the back of each prawn and arrange neatly on a steaming plate.
Steam 大火蒸煮
- Once water is boiling, steam over high heat for 3–4 minutes.
Finish & serve 淋汁上碟
- Remove from heat, drizzle evenly with the prepared kumquat sauce, garnish with spring onion and serve immediately.
Notes
Yves Tips
- Plating Secret 賣相秘訣 Lightly score the belly side of the prawn to break the tendon. This prevents curling during steaming and keeps the prawns beautifully straight.
- On Rock Sugar 冰糖的溫度 When making this marmalade, I chose traditional rock sugar instead of granulated sugar. Its clean, mellow sweetness balances the gentle bitterness of kumquat peel — closer to the warmth of the original Teochew “kumquat oil”.