田園時光：金沙鳳尾蝦

 

中文解說版

 

 

 

英文解說版

 

 

 

去頭開背蝦 400克（Easy peel-- shrimp 400 g）

白胡椒粉1/2茶匙（1/2 tsp white pepper powder）

鹽1/4茶匙（1/4 tsp salt）

料酒1茶匙（1 tsp cooking wine）

生粉1湯匙（1 tbsp cornstarch）

麵包屑1杯（1 cup bread crumbs）

給大家推薦一道，非常好吃的炸蝦配鹹蛋黃，這是我2016年又一道美味蝦肉菜譜。--熱吃冷吃怎麽都好吃的蝦蝦,尤其受孩子的喜歡 .

 

1、首先把400克的 去頭開背蝦去殼 留下尾部。然後在蝦背上切一刀破開，但不要切斷。

2、處理好了之後 把蝦肉放到碗裏 加入屏幕顯示調味料（ 白胡椒粉1/2茶匙（1/2 tsp white pepper powder）鹽1/4茶匙（1/4 tsp salt）料酒1茶匙（1 tsp cooking wine） ） 抓勻後，再放入生粉1湯匙混勻醃製10分鍾。

3、然後準備一杯的麵包屑，把醃製好的蝦肉裹上麵包屑  稍微壓一壓。

4、菜油1.5杯燒熱至 140攝氏度，或者你用筷子在油裏試一試 看見大量的泡泡從筷子上升起來，就說明油溫可以了。這時保持中偏高火，把蝦放入炸，炸至顏色金黃 外表酥脆 就可以了，大約需要1分鍾。 可以分2-3次炸完。

5、之後把炸好的蝦撈出 放在廚房紙上 吸去多餘的油。一邊備用。

6、準備熟鹹蛋黃2個， 把炒鍋燒熱 加1湯匙油，放入鹹蛋黃用中火翻炒，一直炒到蛋黃變成泡沫狀，倒入炸好的蝦混勻即可出鍋。

 

Today I will be sharing with you guys another delicious shrimp recipe to start off 2016. This golden shrimp coated in salted egg is perfect for any dinner party. 

First prepare about 400 grams of easy peel shrimps, deshell everything except the tail, butterfly the shrimp by slitting open the back side without fully cutting through 

Marinate in a seasoning for 10 minutes made of 1/2 tablespoon of white pepper, 1/4 tsp of salt and 1 tsp of cooking wine, after mixing well add in 1 tbsp of cornstarch 

Prepare 1 cup of bread crumb and coat the marinated shrimp with it, gently press the crumb into the shrimp

Heat a cup and a half of vegetable oil until it is 140 degree Celsius, you'll know the oil is at the right temperature when you stick a chopstick in and bubbles rise around it. keep the oil on medium high heat and place the shrimp in 

Fry until the shrimps are golden and crispy, it should take about 1 minutes, fry them in 2-3 batches

Place the fried shrimps on some kitchen towels and set aside

Prepare two cooked salted egg yolks, heat a pan and add in 1 tablespoon of oil, place in the yolks and pan fry on medium heat until the yolk turns into a foamy texture, toss in the the shrimps and take out after it's well coated 

 

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