Pan fried tiger prawns in “soychup” sauce

| Pan fried tiger prawns in “soychup” sauce |

“soychup” sauce – soy sauce and ketchup, is actually a very common combination in modern Chinese cooking. It’s a great combination to stir fry pork chop strips and tiger prawns ( in Cantonese we call these “har look”)

What you need:
– abt 10-12 tiger prawns
– 2 slices of ginger
– 4 stalks of green onions sliced into sections
– 2 tbsp ketchup
– 1 tbsp soy sauce
– 1 tsp brown sugar
– little bit of Lea & Perrins Worcestershire sauce
– abt 1tbsp rice wine

What you do:
1. Clean and wash tiger prawns, cut off all legs but leave the shell on (this is a key step for making “har look”!)
2. Sizzle the ginger slices and sections of green onion roots (the white part) with some oil on the heated pan, then pan fry the prawns on both sides, add rice wine
3. When the prawns are about 80% cooked, add ketchup, brown sugar, soy sauce and Worcestershire sauce, then quickly stir fry to mix
4. Lastly, add the green part of the green onions to quickly stir fry for garnish purposes, by adding the green part at the end can avoid over cooking.

|茄汁煎蝦碌|

對於現代中式料理來說,尤其是對於豬排和大蝦來說,茄汁跟醬油可算是絕佳的配搭,再加上喼汁和青蔥跟生薑就能夠完全提升醬料香味!

材料:
-大概10-12隻老虎蝦
-2片生薑
-4棵青蔥
-2湯匙茄汁
-1湯匙醬油
-1茶匙黃糖
-少許喼汁
-1茶匙米酒

做法:
1. 將老虎蝦洗淨去爪,並保留蝦殼(這個是煎蝦碌必備啊!!!)
2. 先下油爆香生薑和蔥(白色根部分),然後煎香老虎蝦至8成熟,贊酒
3. 調降至中慢火,然後加入茄汁、醬油、黃糖、喼汁一起兜亂炒勻
4. 最後熄火,加入青蔥快炒

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