Ingredient and Portion
Steamed Fresh Prawns with Hua Tiao and Egg White Recipe 花雕酒蛋白蒸虾食谱
Submit Recipe
A
300g fresh prawns /活虾/鲜虾300克
1 tbsp shredded young ginger /嫩姜丝 1汤匙
4 tbsp Seasoned Soya Sauce for Seafood /蒸鱼豉油4汤匙
B (Egg White Sauce / 蒸蛋白）
3 egg whites /蛋白 3个
5 tbsp water /清水5汤匙
2 tbsp Hua Tiao wine /花雕酒2汤匙
a dash of salt /盐 少许
Garnish /装饰
Some coriander /芫荽 少许
Some shredded radish /白萝卜丝 少许
300g fresh prawns /活虾/鲜虾300克
1 tbsp shredded young ginger /嫩姜丝 1汤匙
4 tbsp Seasoned Soya Sauce for Seafood /蒸鱼豉油4汤匙
B (Egg White Sauce / 蒸蛋白）
3 egg whites /蛋白 3个
5 tbsp water /清水5汤匙
2 tbsp Hua Tiao wine /花雕酒2汤匙
a dash of salt /盐 少许
Garnish /装饰
Some coriander /芫荽 少许
Some shredded radish /白萝卜丝 少许
Method
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。
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。
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