作法
- 做胭脂樹油：60毫升油加胭脂樹籽小火加熱5分鐘。過濾棄籽。油應呈深橘色。
- 厚底鍋以2大匙胭脂樹油煎小蝦90秒至轉粉紅。撈起。同油中將絞豬肉、蒜末與洋蔥煎6分鐘至熟。
- 加蝦醬與魚露煮60秒。倒入蝦高湯與白胡椒。煮至微滾。
- 玉米澱粉與水攪勻；邊倒邊攪入醬汁。醬60秒內變稠成光亮橘色濃醬。將煮過的小蝦放回。試味；視需要加魚露。
- 另煮米粉：熱水泡5分鐘至軟瀝乾。以1大匙油加少許醬油快炒60秒。
- 另煮配料蝦：鹽水中燙90秒。米粉堆於寬盤上。慷慨淋上橘色醬汁。鋪上配料蝦、半切水煮蛋、捏碎豬皮、青蔥片。卡曼橘角置於桌上由用餐者擠汁。
Common questions
Can 蝦肉醬米粉 be made ahead?
蝦肉醬米粉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 蝦肉醬米粉 spicy?
蝦肉醬米粉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蝦肉醬米粉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蝦肉醬米粉 to make at home?
蝦肉醬米粉 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 蝦肉醬米粉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pancit（源自福建pian sit「快煮」）數百年前由華人商人帶入，現已徹底菲律賓化。Pancit palabok為他加祿（馬尼拉地區）版本；維薩亞（宿霧）親戚為pancit luglug；pancit Malabon海鮮較重。生日派對吃pancit為強制——長麵象徵長壽，無pancit的菲律賓生日是未完成的句子。胭脂樹的橘色為招牌；少了它顯得蒼白、不夠節慶。
