[蝦 類食譜]玫瑰醉香蝦
玫瑰醉香蝦材料 :7-8 隻青島對蝦
紅椒碎少許
調味料 :1/2 茶匙糖
1/4 茶匙雞粉
3/2 湯匙玫瑰露酒
鹽少許
做法 :(1) 對蝦洗淨，抹乾水份，放入油鑊中泡油至蝦
變紅色，撈起瀝乾油份。
(2) 倒出泡蝦油鑊的油，利用餘油加入紅椒碎及
調味料爆香，再將對蝦回鑊炒至汁乾，即可
上碟供食。
備註 :(1) 選用青島對蝦，因蝦大隻，也可選用大頭蝦來
做，蝦頭吸收汁液非常惹味。
Stir-fried Prawn w/Rose Wine
Ingredients : 7-8Qing Dao prawn
Some crushed red pepper
Seasonings : 1/2 tsp sugar
1/4 tsp chicken powder
3/2 tbsp rose wine
Some salt
Method : (1) Rinse prawn. Wipe dry & deep-fry briefly till turning
red. Drain off excessive oil.
(2) Saute crushed red pepper & seasonings with some
oil, which is used to deep-fry the prawn before. Put
prawns back & stir-fry for a while, dish up & serve.
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