呢排必食花竹蝦！休漁期過咗又大又抵😍仲爆唒膏！配腸粉超好食🥹煎到脆身嘅腸粉，索唒大蝦精華！成日覺得呢道菜腸粉先係主角🤣
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❤️🔥豉油王花竹蝦煎腸粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸
大蝦 8-10隻
白腸粉 6條
洋蔥 1個切絲
紹興花雕酒 1湯匙 (可省略)
蔥/白芝麻
🔸調味料🔸
生抽 約3湯匙
老抽 1湯匙
蠔油 1湯匙
糖 半茶匙
🔹做法🔹
- ▪️處理大蝦▪️大蝦先雪暈，剪走蝦腳和尾部尖刺，不要去殻，挑出蝦腸，蝦身𠝹一刀開邊；剪走蝦頭前方部份除去沙囊，印乾水份
- 下油開鍋，放入腸粉，煎至兩邊焦脆備用
- 同一個鍋放入大蝦煎至金黃，盛起；放入洋蔥炒蔥白炒香，加入大蝦和腸粉，灒入紹興花雕酒；倒入調味料炒勻，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
8-10 prawns
6 rice rolls (white)
1 onion (shredded)
1 tbsp Shaoxing rice wine (optional)
Scallions/white sesame seeds
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
~3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Prep shrimp: Briefly freeze to stun. Trim legs/tail tip (keep shell), devein, slit back. Cut front of head to remove sand sac, pat dry.
- Heat oil in wok, pan-fry rice rolls till crispy on both sides. Set aside.
- In the same wok, fry shrimp till golden, remove. Sauté shredded onion and scallion white till fragrant, add back shrimp and rice rolls. Splash Shaoxing wine, pour all seasoning, stir well, sprinkle chopped scallions to serve.
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‼️各大三聯書店、中華書局、商務印書館現已上架
第一本食譜書《放工輕鬆煮意》
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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