Shanghai granny recipe: Simple shrimp

鮮蝦

Ingredients

原料

* 2 cups of large, shell-on tiger prawns with heads on, defrosted or fresh

兩大碗帶殼虎蝦，冷凍的或者新鮮的都行

* Two tablespoons of cooking oil

兩匙油

* Handful of green onion, chopped

一把蔥，切碎

* Two tablespoons of rice wine for cooking，1 teaspoon salt

兩匙米酒，一匙鹽

* To taste, pepper and honey

調(diào)味用的胡椒和蜂蜜
?


Method

方法

* Pat dry two cups of prawn. Cut the antennae and legs.

蝦子除水，減去觸須和腳

* Add salt and ground pepper to coat.

加鹽和胡椒粉

* Heat your pan or wok on high heat, until it is hot enough for a drop of water to instantly sizzle and evaporate.

加熱平底鍋或炒菜鍋，直到一滴水滴上去能立即蒸發(fā)

* Add oil and most of the chopped green onion.

倒入油和蔥

* With chopsticks, add the prawns and spread them so they don't overlap in the pan. Leave them to saute for about 30 seconds on each side, depending on the size of the prawns.

用筷子把虎蝦均勻放到鍋里，不要讓它們都堆疊在一起。每只蝦差不多每邊炸30秒

* With the prawns almost cooked through, quickly add the rice wine and honey to taste and coat prawns with the sauce.

看蝦炸的差不多了，迅速加入米酒和蜂蜜，讓醬料把炸蝦裹起來

* Garnish with the remaining chopped green onion and serve.

用剩下的蔥裝點一下就能上桌了。

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