Ingredient and Portion
Crab and Prawn Hot Pot in Wine Broth Recipe 酒香蟹虾食谱
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Fresh crabs with prawns and cooked with red wine? Makes it even better in taste and texture, give this recipe a try!
众多海鲜里，最爱的就是螃蟹了。新鲜的螃蟹，无论怎样煮都特别香甜美味。加入酒烹饪，味道更上一层楼。如果加入大虾，更加鲜甜美味，关键就是红酒里的酸甜，让海鲜更加鲜美。
众多海鲜里，最爱的就是螃蟹了。新鲜的螃蟹，无论怎样煮都特别香甜美味。加入酒烹饪，味道更上一层楼。如果加入大虾，更加鲜甜美味，关键就是红酒里的酸甜，让海鲜更加鲜美。
Ingredients A / 材料A
40g onion (chopped) / 大葱 40克(剁碎)
60g red capsicum (chopped) / 红灯笼椒 60克（剁碎）
1 tbsp olive oil / 橄榄油 1汤匙
Ingredients B / 材料B
1 tbsp chopped garlic / 蒜茸 1汤匙
1 tbsp chopped basil leaves / 九层塔 1汤匙
1 tbsp dried oregano / 干牛至草 1汤匙
6 tbsp tomato puree / 番茄泥 6汤匙
350g chopped fresh tomatoes / 剁碎番茄 350克
200ml red wine / 红酒 200毫升
adequate salt and pepper to taste / 盐和胡椒粉 适量
Ingredients C / 材料C
2 crabs (shelled and cut into half) / 螃蟹 2只（去壳一开二）
4 large prawns / 大虾 4只
Garnishing / 装饰
1-2 tbsp finely chopped parsley / 洋芫荽茸 1-2汤匙
40g onion (chopped) / 大葱 40克(剁碎)
60g red capsicum (chopped) / 红灯笼椒 60克（剁碎）
1 tbsp olive oil / 橄榄油 1汤匙
Ingredients B / 材料B
1 tbsp chopped garlic / 蒜茸 1汤匙
1 tbsp chopped basil leaves / 九层塔 1汤匙
1 tbsp dried oregano / 干牛至草 1汤匙
6 tbsp tomato puree / 番茄泥 6汤匙
350g chopped fresh tomatoes / 剁碎番茄 350克
200ml red wine / 红酒 200毫升
adequate salt and pepper to taste / 盐和胡椒粉 适量
Ingredients C / 材料C
2 crabs (shelled and cut into half) / 螃蟹 2只（去壳一开二）
4 large prawns / 大虾 4只
Garnishing / 装饰
1-2 tbsp finely chopped parsley / 洋芫荽茸 1-2汤匙
Method
Method：
1.Heat olive oil in a heavy-based pot. Sauté chopped onion and capsicum for 3-4 minutes or until both vegetables start to soften.
在深锅加热橄榄油，把大葱和灯笼椒爆香3-4分钟或至软身。
2.Add garlic，basil，oregano and tomato puree. Stir to mix for about 1-2 minutes.
加入蒜头、九层塔、牛至草及番茄泥，炒1-2分钟。
3.Add chopped fresh tomatoes，pour in wine and add adequate salt and pepper to taste. Cook to a brief boil. Reduce the heat and simmer for 15-20 minutes.
加入剁碎番茄、红酒及适量的盐和胡椒粉，煮至滚后转小火焖煮15-20分钟。
4.Add the prawns and crabs and continue to cook briefly for 12-13 minutes until seafood is cooked through.
加入虾和螃蟹，继续煮12-13分钟至熟。
5.Dish out and serve with a garnishing of finely chopped parsley.
盛出，撒上装饰料即可。
1.Heat olive oil in a heavy-based pot. Sauté chopped onion and capsicum for 3-4 minutes or until both vegetables start to soften.
在深锅加热橄榄油，把大葱和灯笼椒爆香3-4分钟或至软身。
2.Add garlic，basil，oregano and tomato puree. Stir to mix for about 1-2 minutes.
加入蒜头、九层塔、牛至草及番茄泥，炒1-2分钟。
3.Add chopped fresh tomatoes，pour in wine and add adequate salt and pepper to taste. Cook to a brief boil. Reduce the heat and simmer for 15-20 minutes.
加入剁碎番茄、红酒及适量的盐和胡椒粉，煮至滚后转小火焖煮15-20分钟。
4.Add the prawns and crabs and continue to cook briefly for 12-13 minutes until seafood is cooked through.
加入虾和螃蟹，继续煮12-13分钟至熟。
5.Dish out and serve with a garnishing of finely chopped parsley.
盛出，撒上装饰料即可。
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