小菜
由 CookWhatHK0 次收藏
連殼大蝦煎至金黃，壓出蝦油，再以料酒、醬油同少許糖收汁掛味，鮮甜惹味。
大蝦剪去蝦腳、蝦鬚及蝦槍，開蝦背去蝦腸。
Trim off the prawns' legs, feelers and rostrum, slit open the backs and devein.
起鑊燒油，油溫約六成熱時下蝦，煎至一面金黃定型後反轉。按壓蝦頭，逼出蝦油。
Heat oil in the wok. When it reaches about 60% hot, add the prawns and fry until one side is golden and set, then flip. Press the prawn heads to release the prawn oil.
淋入一圈料酒、一圈生抽，下蔥薑絲爆鑊炒香。再加 1/2 匙鹽、2 匙白糖，炒勻。
Drizzle in a swirl of cooking wine and a swirl of premium soy sauce, add the shredded spring onion and ginger to flavour the wok and stir until fragrant. Then add 1/2 spoon salt and 2 spoons sugar, and stir-fry evenly.
收汁濃稠即成，超好食！
Reduce the sauce until thick and it is done — super delicious!
