小菜
由 CookWhatHK0 次收藏
明蝦煎至轉紅,加薑絲、蒜苗,以生抽蠔油汁焖至收汁掛味。
挑乾淨蝦腸（喺第二節位置挑出嚟就得喇）。
Devein the prawns (just pull the vein out at the second segment).
薑絲、蒜苗切好備用。
Cut the shredded ginger and garlic shoots and set aside.
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）。
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).
先落薑絲。
Add the shredded ginger to the pan first.
隨後倒入蝦,慢慢煎至轉紅後翻面。
Then add the prawns and pan-fry slowly until they turn red, then flip.
翻面後繼續煎。
Flip them over and keep frying.
見到油變成細泡泡,蝦又煎到香香時就可以倒入醬汁。
When the oil turns into small bubbles and the prawns smell fragrant from frying, you can pour in the sauce.
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。
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.
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。
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.
叮~美食完成。
Ding! The dish is ready.
