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豉油王煎大蝦 |
PRAWN pan-fry in soy sauce |
材料
| Ingredient |
- 大蝦 1 磅
- 洋葱 半隻 (切絲)
- 羗茸 1 茶匙
- 蒜茸 2 茶匙
- 油 1 湯匙
調味料
- 豉油 ¼ 杯
- 糖 4 湯匙
- 胡椒粉 ½ 茶匙
- 麻 油1 茶匙
- 生粉 1 湯匙
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- 1 lb prawn
- 1/2 onion (julienne)
- 1 tsp ginger (finely chopped)
- 2 tsp garlic (finely chopped)
- 1 Tsp oil
Seasoning
- ¼ cup soy
- 4 Tsp sugar
- ½ tsp white pepper
- 1 tsp sesame oil
- 1 Tsp corn starch
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製法 |
Method |
- 蝦 去殼 , 去腸, 洗淨 , 用紙抹乾
- 用胡椒粉 , 生粉醃蝦約 1 分鐘
- 熱鑊下油 1 湯匙 , 放入羗茸 , 蒜茸 , 洋葱 , 約煑 1-2 分鐘 , 盛起備用
- 燒熱不黏底鍋 , 放入蝦 , 煎煮至 7 成熟 , 盛起備用
- 空鍋內加入豉油 ¼ 杯 , 糖 4 湯匙 , 煮滾至糖溶起泡 , 再煮 1-2 分鐘 , 放入蝦及洋葱煮滾 , 下麻油拌勻 , 即可上碟享用
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- Prawn - remove shell; de-gutted; clean; dry with paper
- Season prawn with white pepper and corn starch
- Heat pan with 1 Tsp oil; add ginger, garlic and onion; cook for 1-2 min til wet; set aside for later use
- Without oil pan-fry prawn in non-stick pan (1 layer); until lower half of prawn change color; flip prawn 1by1 with fork or chop-stick; til 70% cook; set aside for later use
- Heat pan; add 1/4 cup soy; add 4 Tsp sugar; til sugar start bubble and thick, about 1-2 min; add prawn and onion; cook til boil; add and mix with sesame oil. Plate, garnish and ENJOY.
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