Pan-fry Prawn with Chili, Ginger and Garlic 香辣煎明虾食谱

Ingredients | 材料500g king prawns | 明虾 500克, 50g chopped ginger | 姜茸 50克 , 1 tbsp chopped garlic / 蒜茸 1大匙, 2 dried red chilies (soaked, halved) | 辣椒干 2条（泡软，切半）, 1 tbsp cooking oil | 食油 1大匙, 1 tbsp butter | 牛油 1大匙

Marinade | 腌料: 2 tbsp oyster sauce | 蚝油2大匙, 1 tbsp Shaoxing wine | 绍兴酒1大匙, 1 tsp cornstarch | 粟粉1小匙, Sugar to taste |砂糖少许

Seasoning | 调味料：1 1/2 tbsp dark soy sauce | 黑酱油 1 1/2大匙

Method | 做法:
1 .Cut the prawns from back and devein. Rinse and pat-dry, season it with marinade, mix well, and marinate prawns in refrigerator overnight, set aside.
明虾从背部切开，去除肠泥，清洗干净，抹干水份。加人腌料涂抹均匀，放人冰箱腌渍隔夜， 备用。

2.Heat 1 tbsp cooking oil in wok to sauté ginger over low heat, add garlic, chilies and butter, stir-fry briskly until fragrant and the butter is melt.
镬里烧热1大匙食油，小火爆香姜茸。加人蒜 、辣椒干和牛油，蝙炒香浓至牛油溶化。

3. Add marinated prawns and dark soy sauce, toss well, cover with lid. Simmer it over medium heat for 30 seconds, reduce to low heat. Let it simmer until the prawns are cooked through, and the sauce is almost absorbed or dry. Remove from heat, serve at once.
加人腌渍明虾和黑酱油，拌匀，盖上。以中火焖30秒，再改用小火焖至熟透至收汁。离火，即可上桌。 看完后是不是想马上煮几道给家人吃呢？只要用心去煮，每一道都是好菜。如果想要学更多菜肴，可以到各大大众书局或是报摊购买。或是浏览名食谱网站。