茄汁煎蝦碌
Fried Prawn in Ketchup
材料
大蝦 8 隻
乾蔥茸 2 湯匙
蔥粒 1 湯匙
調味料（拌勻）
茄汁 2 湯匙
砂糖 2 茶匙
鎮江香醋 1/2 湯匙
老抽 1/4 茶匙
喼汁 1/2 茶匙
清水 1 湯匙
雞粉 1/4 茶匙
胡椒粉 少許
獻（拌勻）
粟粉 1/2 茶匙
清水 1 湯匙
做法
1. 大蝦剪去頭頂尖角、眼睛、鬚和蝦腳，挑去蝦腸，沖洗乾淨，抹乾備用。
2. 燒熱鑊，下油 2 湯匙，放入大蝦，用中慢火把兩面各煎 2-3 分鐘，加入乾蔥茸爆香及注入調味料，蓋上鑊蓋煮 2 分鐘。
3. 埋獻調汁液，讓每隻蝦都沾上汁，炒勻上碟，灑上蔥粒即成。
Ingredients
8 king prawn
2 tbsp crushed shallot
1 tbsp diced scallion
Seasonings (mix well)
2 tbsp ketchup
2 tsp sugar
1/2 tbsp Chinkiang Vinegar
1/4 tsp dark soy sauce
1/2 tsp worcestershire sauce
1 tbsp water
1/4 tsp chicken bouillon powder
Pepper, a little
Sauce (mix well)
1/2 tsp cornflour
1 tbsp water
Method
1. Cut away pointy tip on prawn head, eyes, whiskers and legs. Discard intestines. Rinse thoroughly. Dry and set aside.
2. Heat wok. Add 2 tablespoons of cooking oil. Add prawns and fry on both sides each on medium slow heat for 2-3 minutes. Add crushed shallot and seasonings. Cover wok with lid and cook for 2 minutes.
3. Add sauce on every prawn. Stir-fry and mix well. Sprinkle diced scallion on top. Serve.
韋太小貼士
未煮的蝦切勿預早沖洗，否則容易令蝦身變黑，影響賣相。
Tips
Do not rinse prawns too early before you cook. The prawns may turn black easily if you do so, affecting its appearance.
