小菜
由 CookWhatHK0 次收藏
基圍蝦開背醃過,炒至轉色,再以蒜蓉、生抽、蠔油汁炒勻收汁,撒上蔥粒。
基圍蝦開背去蝦腸,加入料酒及鹽,放入雪櫃醃約 20 分鐘。
Butterfly the prawns and remove the veins, add cooking wine and salt, then marinate in the fridge for about 20 minutes.
大蒜切蓉,蔥薑切絲,備用。
Mince the garlic, shred the spring onion and ginger, and set aside.
鑊中加入植物油,倒入醃好的基圍蝦,炒至轉色後立即盛起。
Add vegetable oil to the pan, put in the marinated prawns, stir-fry until they change colour, then remove immediately.
鑊中再加一湯匙油,加入蒜蓉、蔥薑絲,小火爆香,加入 1 湯匙生抽、1 湯匙蠔油、適量白砂糖,再加少許熱水,大火煮滾。加入炒好的基圍蝦,大火繼續炒約 2 分鐘收汁。
Add another spoon of oil to the pan, put in the minced garlic and shredded spring onion and ginger, sauté over low heat. Add 1 tbsp light soy sauce, 1 tbsp oyster sauce and sugar to taste, then a little hot water, and bring to a boil over high heat. Add the stir-fried prawns and continue stir-frying over high heat for about 2 minutes to reduce the sauce.
加入蔥,上碟。
Add the spring onion and dish up.
