【菲傭好煮意】蒜茸焗海鮮包 Baked Seafood with Garlic in a Parcel

1.小墨魚處理妥當，撕去外衣，洗淨，  成花紋，切塊。

2.蝦剪去蝦鬚及蝦腳，挑腸，洗淨，抹乾水分。

3.鮮蜆用水洗淨外殼，瀝乾水分，備用。

4.將兩塊大錫紙重叠，排上蜆、小墨魚、中蝦、蒜茸及紅椒圈，包好，放入預熱焗爐，用 180℃上下火焗 20 分鐘，取出海鮮包，海鮮蘸生抽享用。

1. Treat the baby cuttle sh properly. Tear away the skin and rinse. Cut the body into decorative pattern. Cut into pieces.

2. Cut off the tentacles and legs of the medium prawns with a pair of scissors. Devein. Rinse and wipe them dry.

3. Rinse the shells of the clams. Drain and set aside.

4. Put a large piece of aluminum foil on top of the other. Arrange the clams, baby cuttle sh, medium prawns, garlic and red chili on top. Wrap into a parcel. Put into a preheated oven. Bake with both upper and lower heat at 180℃ for 20 minutes.

Remove the parcel. Serve the seafood with the light soy sauce.

小貼士：

如何處理小墨魚？

切開墨魚筒；取出墨魚鬚；用刀去掉墨魚骨及內臟；撕去外衣；用刀在眼部 開，擠出墨魚眼；在墨魚筒上切直紋，再斜切成片狀。

How to treat the baby cuttle sh?

Cut open the cuttle sh. Take out the tentacles. Remove the bone and internal organs. Tear away the skin. Cut a slash on the eye and press out the eye. Cut the body lengthwise into pattern. Slice diagonally.

食譜出處：
《菲傭入廚手記：少油香口菜》
作者：Feliz Chan
出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。