Home dish
by CookWhatHK0 saved
Salt and Pepper Prawns are blanched then deep-fried, tossed with leek, bell peppers, and a salt-and-chilli seasoning for a crisp, dry finish.
Cut a slit along the back of each prawn and use a toothpick to lift out the vein. Rinse clean.
大蝦背上開一刀，用牙籤挑去蝦腸，洗淨。
Set a wok over high heat with clean water. Bring to a boil, blanch the prawns briefly, then drain.
鑊置大火上，加入清水煮沸，放入大蝦汆水，撈起瀝乾。
Heat oil to about 70–80% temperature and deep-fry the prepared prawns until cooked through. Lift out and set aside.
處理好的大蝦放入七至八成熱的油鑊炸熟，撈起備用。
Wash the green and red peppers; remove stems and seeds, then slice. Cut the leek into segments.
青、紅椒洗淨，去蒂去籽，切片。大葱切段。
Add a little vegetable oil to a clean wok. Stir-fry the leek segments until fragrant, then add the red and green peppers and the prawns.
洗淨的鑊下植物油，下葱段爆香，加入紅綠椒和大蝦。
Season with salt, fine chilli powder, and MSG. Toss until evenly seasoned, then transfer to a plate and serve.
加入鹽、幼辣椒粉、味精，翻炒均勻入味，盛起上碟即成。
