Home dish
by CookWhatHK0 saved
Braised prawns pan-fried until red, then simmered with garlic shoots, ginger and a soy-and-oyster-sauce glaze until the sauce reduces and coats the shells.
Devein the prawns (just pull the vein out at the second segment).
挑乾淨蝦腸（喺第二節位置挑出嚟就得喇）。
Cut the shredded ginger and garlic shoots and set aside.
薑絲、蒜苗切好備用。
Make the sauce (1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, sugar to taste, and a little water; stir to combine).
調好醬汁（1 湯匙老抽、2 湯匙生抽、1 湯匙蠔油、適量糖,加少許水拌勻）。
Add the shredded ginger to the pan first.
先落薑絲。
Then add the prawns and pan-fry slowly until they turn red, then flip.
隨後倒入蝦,慢慢煎至轉紅後翻面。
Flip them over and keep frying.
翻面後繼續煎。
When the oil turns into small bubbles and the prawns smell fragrant from frying, you can pour in the sauce.
見到油變成細泡泡,蝦又煎到香香時就可以倒入醬汁。
Just pour the sauce in. The garlic shoot stems are quite large, so add them in first to braise together with the prawns for a while.
倒入醬汁就得喇。蒜苗頭比較大,所以先放埋去同蝦一齊焖一陣。
When the sauce has reduced by about half, add the garlic shoots, stir-fry a few times, braise a few more minutes, then plate up.
汁收到差唔多一半時加入蒜苗,炒幾下,再焖幾分鐘就可以上碟。
Ding! The dish is ready.
叮~美食完成。
