Home dish
by CookWhatHK0 saved
Fresh Prawns with Napa Cabbage stir-fries whole prawns to release their red head oil, then tosses in napa cabbage with a drizzle of sesame oil.
Trim the sharp rostrum off the prawns.
鮮蝦剪去蝦槍。
Devein the prawns.
挑出蝦背的蝦腸。
Separate the cabbage leaves from the stems and cut each into pieces.
白菜葉與白菜梗分開處理，分別切件。
Heat the wok, add oil, and stir-fry the prawns. As they fry, lightly tap the prawn heads with the spatula so the red oil in the heads keeps releasing.
鑊燒熱後下油，放入鮮蝦爆炒，邊炒邊用鑊鏟輕輕敲擊蝦頭，逼出蝦腦內的紅油。
Push the cooked prawns to one side of the wok, keeping the shrimp oil in the centre. Add the cabbage stems and stir-fry.
把炒好的鮮蝦推到鑊邊，留蝦油在鑊底，下白菜梗爆炒。
Once the cabbage stems soften, add the leaves and stir-fry everything together in the wok. Season with salt, and drizzle with a little sesame oil just before plating. Tip: Beijing (jing) napa cabbage gives the crispest bite — that's the key to this dish.
白菜梗變軟後加入白菜葉，一同在鑊中爆炒，加鹽調味，上碟前淋少許麻油即成。鮮蝦白菜選用京白菜口感最爽脆，這也是製作關鍵。
