材料 Ingredients
|  |
做法
| 1. | 剪去每隻蝦的長鬚，腳和頭部眼睛和尖刺的部份。再剪開背部抽出沙腸。用水沖洗後擦乾。 |
| 2. | 將麻油薑醬汁準備好。 |
| 3. | 將麻油薑醬汁A料的薑和菜籽油放進炒菜鍋用小火煸一直到有香味。 |
| 4. | 加入麻油薑醬汁B料的麻油和蝦用中火煎1分鐘。 |
| 5. | 把蝦翻面再加入麻油薑醬汁C料調味﹐煮到蝦熟而醬汁燒到剩下一半後即可起鍋。 |
PROCEDURE
| 1. | Use a pair of scissors to cut off the antennae, legs, eyes & sharp spike on the head of each shrimp. Also cut the back open and remove the vein. Rinse the shrimp and pat dry with paper towels. |
| 2. | Prepare the Ginger Sesame Oil Sauce |
| 3. | Add the ginger and canola oil from the Ginger Sesame Oil Sauce to a pan and pan-fry until aromatic. |
| 4. | Add the shrimp and the sesame oil from part B of the Ginger Sesame Oil Sauce. Pan-fry over medium heat for 1 minute. |
| 5. | Turn the shrimp over and add the ingredients from the part C of the Ginger Sesame Oil Sauce. Cook until the shrimp is done and the sauce is reduced to half. |
最後更新 (Last Update): 06/12/2018
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
