Ingredient and Portion
Prawns with Spiced salt 鹽酥蝦
Submit Recipe
medium prawns 320g
red chili 1 small piece, finely diced
finely crushed garlic 1 piece
scallions 3stalks, finely diced
some salt water
red chili 1 small piece, finely diced
finely crushed garlic 1 piece
scallions 3stalks, finely diced
some salt water
Seasoning
Marinade for shrimp:
cornstarch 6tbsp
chicken powder 1/2tsp
Seasonings for frying prawns:
oil 1tbsp
shaoxing wine 1tbsp
salt 1/2tsp
cornstarch 6tbsp
chicken powder 1/2tsp
Seasonings for frying prawns:
oil 1tbsp
shaoxing wine 1tbsp
salt 1/2tsp
Method
Rinse prawns in salt water, then rinse again in clear water. Soak up moisture with kitchen cloth, then marinade for 20 minutes.
Heat oil in wok until very hot, add in prawns and deep fry for 1/2 a minute. Pour out oil and prawns, leaving 1tbsp oil in wok. Fry chili, minced scallions and ginger, then add wine.
Put in prawns again and stir until well combined, add 1/2tsp salt and stir again, then serve.
Heat oil in wok until very hot, add in prawns and deep fry for 1/2 a minute. Pour out oil and prawns, leaving 1tbsp oil in wok. Fry chili, minced scallions and ginger, then add wine.
Put in prawns again and stir until well combined, add 1/2tsp salt and stir again, then serve.
Tips
（一）這是一個台灣菜式，香脆可口。
（二）鮮蝦如能選購游水的，當然最理想，否則在選購時，不論大小，必先挑選蝦殼有光澤，蝦頭緊連蝦身，蝦身彎曲的，才是新鮮。
（三）炸蝦及帶子等，要用猛鑊滾油，即先燒熱鑊，加入油，直至冒出少?煙，即可投入蝦或帶子，炸出之效果必爽脆，否則會變霉。
預備時間：28 分鐘
烹煮時間：10 分鐘
（二）鮮蝦如能選購游水的，當然最理想，否則在選購時，不論大小，必先挑選蝦殼有光澤，蝦頭緊連蝦身，蝦身彎曲的，才是新鮮。
（三）炸蝦及帶子等，要用猛鑊滾油，即先燒熱鑊，加入油，直至冒出少?煙，即可投入蝦或帶子，炸出之效果必爽脆，否則會變霉。
預備時間：28 分鐘
烹煮時間：10 分鐘
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