小菜
由 CookWhatHK0 次收藏
蒜蓉粉絲蒸蝦將開邊蝦鋪在浸軟粉絲上，淋上炒香蒜蓉蒸五分鐘，再潑熱油激出蔥香。
急凍蝦解凍，粉絲先浸軟（視乎粉絲品質，龍口粉絲約浸 15 分鐘）。
Thaw the frozen prawns and soak the glass noodles until soft (depending on quality; Longkou noodles take about 15 minutes).
蝦洗淨，剪去蝦腳、蝦鬚，開邊挑去蝦腸，用菜刀在蝦身輕剁幾下，這樣蒸出來不會卷曲（我竟然忘記了這步驟⋯）。
Wash the prawns, trim off the legs and feelers, butterfly and devein. Lightly chop the body a few times with a knife so they don't curl up when steamed (I forgot this step…).
粉絲浸軟後瀝起，鋪在大碟上，蝦平鋪在粉絲表面。
Drain the softened glass noodles, spread them on a large plate, and lay the prawns flat on top of the noodles.
燒一個平底鑊，下 2 湯匙油，微熱後下蒜蓉炒香。
Heat a flat pan, add 2 tbsp oil, and once slightly warm, stir-fry the minced garlic until fragrant.
放入所有調味料煮成蒜蓉汁，然後平均鋪在蝦身上。
Add all the seasoning to make a garlic sauce, then spread it evenly over the prawns.
燒一鍋滾水，大火蒸 5 分鐘。
Bring a pot of water to a boil and steam over high heat for 5 minutes.
取出撒上葱花，燒熱 1 湯匙油，趁熱淋在葱花表面，即成。
Remove, sprinkle with chopped spring onion, heat 1 tbsp oil and drizzle it hot over the spring onion. Done.
