小菜
由 CookWhatHK0 次收藏
鮮蝦白菜爆炒鮮蝦逼出蝦頭紅油，再下大白菜同炒，臨上碟淋少許麻油提香。
鮮蝦剪去蝦槍。
Trim the sharp rostrum off the prawns.
挑出蝦背的蝦腸。
Devein the prawns.
白菜葉與白菜梗分開處理，分別切件。
Separate the cabbage leaves from the stems and cut each into pieces.
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。
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.
把炒好的鮮蝦推到鑊邊，留蝦油在鑊底，下白菜梗爆炒。
Push the cooked prawns to one side of the wok, keeping the shrimp oil in the centre. Add the cabbage stems and stir-fry.
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。
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.
