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焗烤咖哩鮮蝦豆腐



材料:

木棉豆腐1塊
鮮蝦12隻
橄欖油1大匙
洋蔥碎50公克
蒜頭1瓣
白酒1大匙
咖哩醬2大匙
高湯100cc
起司100公克

作法:

 1.木棉豆腐橫剖成四等份備用。
 2.鮮蝦洗淨後去殼、去腸泥留頭尾,蝦背用刀切開(不要切斷)備用。
 3.取一平底鍋,放入橄欖油燒熱後,先加入洋蔥碎、蒜頭末以小火炒香,再放入作法2的鮮蝦、白酒,轉大火煮至酒精揮發。
 4.將咖哩醬放入作法3的鍋中,轉小火拌炒均勻後起鍋備用。
 5.取一烤盤,在表面抹上一層橄欖油(材料外)後,先放一層作法1的豆腐塊,依序淋上作法4的醬料,再撒上一層起司,即為半成品的焗烤咖哩鮮蝦豆腐。
 6.預熱烤箱至180℃,將作法5半成品的焗烤咖哩鮮蝦豆腐放入烤箱中,烤約10~15分鐘至表面呈金黃色即可。

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 水3杯
 鹽少許
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