Steamed Fresh Prawns with Hua Tiao and Egg White Recipe 花雕酒蛋白蒸虾食谱

Preparation /准备工作
1. In a bowl, combine Ingredients B together. Strain for a smoother texture, if needed.
把材料B放入碗里拌匀。可以过滤成顺滑的蛋白混合物。

2. Using a pair of scissors, snip away the antennas of the prawns. Using a pair of knife, slice open the back of each prawn, keeping the head and tail intact. Set aside for use later.
用剪刀剪去虾须，开背去肠泥，保留头部和尾部。备用。

Method /做法
1. Arrange prawns, with their back facing up, on a serving plate. Sprinkle shredded young ginger on top.
把虾只排在碟子里，背部向上。撒上嫩姜丝。

2. Pour Ingredients B mixture over the prawns and steam for 5 minutes till cooked.
材料B倒在虾只上，蒸5分钟至熟。

3. Drizzle Seasoned Soya Sauce for Seafood on top, add Garnish, and serve.
淋上蒸鱼豉油，装饰即可。