關於 sheet pan shrimp ，我們在網路上蒐集到這些相關的討論、資訊與評價

{美國正夯的「一盤烤」} (Sheet pan shrimp and asparagus meal}

大家都很熟悉西餐裡的「一鍋煮」，就是魚或肉或蔬食蛋白質， 混合著多種蔬菜慢煨成一鍋。沒時間準備其它菜色時，這個慢燉料理搭 配飯或麵包，就是一餐了。

最近太平洋西岸風行「 一盤烤」 (Sheet pan meal)，概念如同「 一鍋煮」 ， 也是圖方便把魚或肉混雜著蔬菜烤成一餐，但這個連鍋子都不用，直接把食材平舖在淺盤上烤。由於受熱面積大，一道有魚或肉連同蔬菜的晚餐，15-30分鐘內就可上桌， 對小家庭或不想花太多時間備餐的單身者來說，很適合當週間晚餐， 還可少洗一些鍋盤。

方便是方便，對我一家都愛吃的家庭來說，不太可能就這麼當一餐打發，但拿來湊一道菜，很好用。

這道「蘆荀鮮蝦一盤烤」 ，總共只烤了13分鐘。結果蘆荀甜脆，海鮮剛斷生地鮮嫩，是今晚美味又清爽的菜色之一 !

作法:
1. 烤箱預熱到190度C (375度F)。

2. 鮮蝦去殼去腸泥後，洗淨擦乾，以海鹽、胡椒、蒜末、酪梨油 (或喜歡的好油)，和一點匈牙利辣椒粉 (或喜歡的香草、香料) 醃一下。

3. 蘆荀單層平舖烤盤內，灑上海鹽、胡椒和酪梨油 (或喜歡的好油)；擠一點檸檬汁、磨進半顆檸皮屑 (可免)，進烤箱烤五分鐘。(計時器!)

4. 計時器響時，取出烤盤，將蘆荀翻面集中在烤盤中間，再將調好味的鮮蝦放進烤盤兩端，烤八分鐘就行了。

註:
1. 可用任何喜歡的蔬菜， 磨菇、小番茄、對切的孢子甘藍、青花荀、花椰菜都很適合，但烘烤時間要調整。原則上愈慢熟的先進去烤就對了。

2. 我用的是大海蝦，一英磅16隻的尺吋。較小的蝦烘烤時間要減短。

3. 若要用肉，記得先去骨 (例如雞大腿) 或片薄 (雞胸)，否則烘烤時 間要加長；若皮要脆，預熱烤箱時記得連烤盤 (或夠大的鑄鐵鍋) 一起預熱，然後肉皮朝下烤一半時間後，再翻面。

Before you get too agitated and wonder why we placed the yam cake on a newspaper, errr actually that’s a printed cooking sheet from Daiso. Haha. Gotcha!

Steamed Yam Cake or some of you may know yam by the name or taro (therefore this dish is known as taro cake / in Chinese known as 芋头糕) is a Chinese savoury snack. The texture of this dish is rather similar to carrot/radish cake abeit much denser. You can either eat it as is after you've steamed it or pan fry the yam cake after steaming. We especially like to pan fry it because it gives the edges a crispy crunch which is a perfect combination with the kueh kueh and moist texture.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home.

We would like to give special thanks to:

La Gourmet for their cast iron wok and Shogun by La Gourmet for their high quality non-stick pan. For those who have been following us for a long time, you would know that we've used these products for almost more than 18 months and they are still in such a good condition. *thumbs up!***

If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These brands are also available in Malaysia, Philippines, Vietnam and Indonesia.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 8 - 10 servings

6 pcs of Chinese dried mushrooms (soak in 250ml water - retain this soaking liquid)
30g of dried shrimp (soak in 250ml water - retain this soaking liquid)
200g of yam (taro) - cut into cubes
240g of rice flour
45g of tapioca flour or cornflour
1 teaspoo of chicken stock powder
1.5 teaspoons of salt
A few dashes of white pepper
500ml of water
500ml of soaking liquid (as above - used for dried mushrooms & dried shrimp)

Garnishing
-------
Fried shallots
Fresh red chilli
Spring onion

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If you like this recipe, you might like these too:

Singapore Chicken Satay http://www.youtube.com/watch?v=Xe9_ih...

Singapore Satay Sauce https://youtu.be/uxQw4-8W8xc

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes.

材料：
牛油，蝦 5，鹽，胡椒粉
調味醬：牛油，洋蔥 1/4，蒜蓉 2，免治豬肉 60g，砂糖 1 tbsp，辣椒醬 1 tbsp，甜辣醬 1 tbsp，茄汁 2 tbsp，墨西哥辣椒 1 tbsp
墨西哥薄餅 1，車打芝士 3，水牛芝士 適量，蒜味醬，乳酪醬，辣椒醬

做法：
1. 在鑊加入牛油，蝦，鹽，胡椒粉，煎熟
2. 在鑊加入牛油，洋蔥，蒜蓉，免治豬肉，砂糖，辣椒醬，甜辣醬，茄汁，墨西哥辣椒，炒熟
3. 在平底鑊加入墨西哥薄餅，車打芝士，水牛芝士，蝦，調味醬，折起，煎至香口
4. 切件，可配以蒜味醬，乳酪醬，辣椒醬享用

-

▪ INGREDIENTS:
-Sauce: 1/4 Finely Chopped Onion, 2 Tbsp Sliced Garlic, 60g Ground Pork, 1 Tbsp Sugar, 1 Tbsp Hot Sauce, 1 Tbsp Chili Sauce, 2 Tbsp Ketchup, 1 Tbsp Minced Jalapenos
-Base: 5 Shrimp, Salt, Pepper, 1 Sheet Tortilla, 3 Slice Cheddar Cheese, 1 Handful Mozzarella Cheese, Garlic Sauce
-Dipping Sauce: Yogurt Sauce, Hot Sauce

▪ DIRECTIONS:
1. Add butter to heated pan. Cook 5 skinned whole shrimps with bit of salt and pepper. Cook until browned.
2. Take out cooked shrimp and add more butter. Stir-fry 1/4 finely chopped onion, 2 sliced garlic and 60g minced pork. Mix 1 Tbsp sugar, 1 Tbsp hot sauce, 1 Tbsp chili sauce, 2 Tbsp ketchup and 1 Tbsp minced jalapeño to make seasoning.
3. Add 1 sheet of tortilla on the pan. Add 3 sliced cheese and 1 handful mozzarella cheese. Place grilled shrimps on top of cheese. Add pre-made seasoning and fold it in half. Flip it over to evenly cook both sides.
4. Cut quesadilla into pieces.
5. Finish off with sprinkle of garlic sauce.

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レシピ
20個分
材料
ごはん（固めに炊く） 2合
A.砂糖大さじ3
A.酢 大さじ3
A.塩 小さじ1
まぐろ適量
サーモン 適量
いか 適量
大葉 適量
ボイルえび 適量
いくら 適量
＜錦糸卵＞
卵 1個
片栗粉大さじ1
水 大さじ2
＜わさびマヨ＞
マヨネーズ 大さじ2
わさび大さじ1
1.まぐろ、サーモン、いかはさくを大きめになるように切る。または切り身をラップで包んで上からたたいてのばす。ボイルえびは横半分に切る。大葉は茎を除いて半分に切る。
2.錦糸卵を作る。ボウルに材料を入れてよく混ぜ合わせ、裏ごしする。フライパンに流し入れて薄焼き卵を作り、冷ましたらロール状に巻いて端から千切りにする。
3.固めに炊いたごはんに(A)を加え、しゃもじで切るように混ぜる。
4.ラップにまぐろをのせ、(3)を30gのせて包み、丸くなるように形を整える。
5.ラップにサーモンをのせ、(3)を30gのせて包み、丸くなるように形を整える。
6.ラップにいかと大葉（裏面が表になるように）をのせ、(3)を30gのせて包み、丸くなるように形を整える。
7.ラップにボイルえび（裏面が表になるように）と錦糸卵をのせ、(3)を30gのせて包み、丸くなるように形を整える。
8.わさびマヨを作る。材料をよく混ぜ合わせ、小さめのビニール袋などに入れて、先端を切ってコルネ状にする。
9.皿に手まり寿司をバランスよく並べ、雪に見立てたわさびマヨを絞ったら、完成！

TEMARI SUSHI TREE
20 pieces

INGREDIENTS
300 grams rice
3 tablespoons sugar
3 tablespoons vinegar
1 teaspoon salt

Tuna, thinly sliced
Salmon, thinly sliced
Squid, thinly sliced
Shiso leaf, sliced in half
Boiled shrimp, sliced in half
Salmon roe

Thin Strips Egg
1 egg
1 tablespoon potato starch
2 tablespoon water

Wasabi Mayo Sauce
2 tablespoon mayonnaise
1 tablespoon wasabi

PREPARATION
1.For the egg garnish, put egg, potato starch, and water in a bowl. Mix them and strain in a sieve to remove any large lumps.
2.Pour egg mixture in a hot pan and cook until egg is set. 3.Remove from pan and allow to cool slightly. Once cool enough to touch, roll it up tightly and thinly slice.
4.Combine sugar, vinegar, and salt to cooked rice. Mix them with a shamoji (Japanese large spoon).
5.Put tuna on a sheet of plastic wrap, add about 30 grams of rice, and twist tightly until a ball shape is made.
6.Put salmon on plastic wrap, add about 30 grams of rice, and twist tightly until a ball shape is made.
7.Put squid and shiso on plastic wrap, add about 30 grams of rice, and twist tightly until a ball shape is made.
8.Put boiled shrimp and thin strips egg on plastic wrap, add add about 30 grams of rice, and twist tightly until a ball shape is made.
9.For wasabi mayonnaise sauce, combine mayonnaise and wasabi and mix well.
10.Arrange sushi on a dish a triangle shape to make a tree. 11.Decorate with wasabi mayo sauce.
12.Enjoy!

レシピはこちら！ http://bzfd.it/2gR5AkB