乾燒大蝦 Prawn in Dry Braised Sauce

材料 Ingredients
大蝦 Prawn 15 尾 each
芡粉 Corn Starch2 大匙 Tbs
油 Cooking oil2 大匙 tbs
高湯 Stock 4 大匙 Tbs
基本醃料(淡) Light basic marinade 1 份 portion
乾燒醬汁 Dry braised sauce 1 份 portion
乾燒大蝦圖片

做法
1.將蝦用水略微沖洗﹐不要剝殼從背部剪開抽出泥腸。用紙巾將蝦擦乾。
2.將乾燒醬汁準備好。
3.將蝦用基本醃料醃20分鐘。
4.要煎之前加入2大匙芡粉拌勻。
5.在鍋內燒熱2大匙油後加入蝦煎到兩面略微焦黃(註﹕此步驟傳統做法是用油將蝦炸酥。) 。 將蝦盛出備用。
6.原鍋倒入乾燒醬汁A料炒香。
7.加入蝦﹐高湯和乾燒醬汁B料用中火炒至醬汁變稠收乾即可。要小心不要煮過頭以免蝦過老。



PROCEUDRE
1.Clean the shrimps, leave the shells on. Cut the back of the shrimp and devein. Dry the shrimps with paper towels.
2.Prepare the Dry Braised Sauce.
3.Marinate the shrimps with the Light Basic Marinade.
4.Coat the shrimps with corn starch before pan-frying.
5.Heat 2 tbs of oil in a wok and pan-fry the shrimps until both sides are golden brown. Set the shrimps aside (Traditionally the shrimps are deep-fried at this step.).
6.Add the Dry Braised Sauce part A in the same wok and sauté until aromatic.
7.Add the shrimps, stock and Dry Braised Sauce part B and stir at medium heat until the sauce is reduced and thick. Be careful not to over-cook the shrimps.




最後更新 (Last Update): 08/08/2013
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