小菜
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蒜蓉粉絲蒸蝦把開背中蝦放在粉絲上，鋪上半生熟蒜蓉同蒸，最後淋上煮溶糖的豉油汁。
粉絲用熱水（不用煮滾）浸至軟身，約10分鐘，用剪刀剪成兩三段。瀝乾水分備用。
Soak the glass noodles in hot water (no need to boil) until soft, about 10 minutes, then cut into two or three sections with scissors. Drain and set aside.
蝦沖水洗淨，用廚房紙抹乾。用剪刀剪去蝦頭的尖刺和腳。在蝦背中央剪開蝦殼，用刀把蝦肉切雙飛，即開半但不切斷。去腸待用。
Rinse the prawns and pat dry with kitchen paper. Use scissors to trim off the sharp spike and legs from the heads. Cut open the shell along the centre of the back. Butterfly the prawn flesh by cutting it open halfway without cutting through. Devein and set aside.
把所有汁料放入小鍋中，煮至糖溶解，備用。
Put all the sauce ingredients in a small pot and cook until the sugar dissolves. Set aside.
用中火燒熱油，把一半蒜蓉爆香，待用。
Heat the oil over medium heat and sauté half the minced garlic until fragrant. Set aside.
粉絲鋪平於碟中，上面放上已開背的蝦，把爆香的蒜蓉連油平均置於蝦肉上，再灑下另一半蒜蓉。隔水大中火蒸10至12分鐘，灑下蔥粒裝飾，淋下汁料即成。趁熱享用。
Spread the glass noodles flat on a plate, lay the butterflied prawns on top, and evenly distribute the sautéed garlic with its oil over the prawn flesh, then sprinkle over the other half of the raw garlic. Steam over medium-high heat for 10-12 minutes, sprinkle with chopped spring onions for garnish, drizzle over the sauce, and serve. Enjoy hot.
