Home dish
by CookWhatHK0 saved
HK-style prawns in tomato sauce pan-fry whole prawns, then simmer them in a sweet-tangy ketchup and oyster sauce glaze with garlic and shallot.
Trim the sharp tips off the prawn heads and legs, devein. Cut along the back with scissors and wash clean.
將蝦的頭部尖刺和蝦腳剪掉，再挑出蝦腸。用剪刀從蝦背剪開，最後徹底清洗乾淨。
Finely chop the garlic and shallot.
將蒜頭和乾蔥切成碎末，備用。
Mix all the sauce ingredients together and set aside.
把所有醬汁材料混合均勻，同樣備用。
Heat the wok, add oil, and fry the prawns 2 minutes each side until about 80% cooked. Remove and set aside.
熱鍋後加入適量油，將蝦放入鍋中，每面煎約兩分鐘，直到蝦肉達到八成熟。取出煎好的蝦，先放在一旁。
Stir-fry the garlic and shallot until fragrant, add the sauce and bring to a boil. Add the prawns and toss to coat. Simmer on medium-low heat until the sauce reduces. Turn off heat and mix in the spring onions.
利用鍋中餘油爆香蒜末和乾蔥碎，隨後倒入調好的醬汁煮滾。接著放入煎好的蝦，翻炒均勻，轉中小火稍微煮一下，直到醬汁變得濃稠。關火後，撒入蔥花拌勻即可。
After cooking note: my sauce is on the sweeter side; feel free to adjust the seasoning ratios to your own taste.
烹飪心得：我個人調製的醬汁口味偏甜，建議大家可以根據自己的喜好，適度調整調味料的比例。 贴士 這道簡易的港式家常菜，其酸甜開胃的醬汁非常適合配飯享用。
