簡單招牌菜食谱 SIMPLE RECIPE - 头抽生煎大虾 BAKED PRAWN WITH SOY SAUCE
头抽王生煎大虾
煎香后的虾油会从头部溢出香喷喷的油渍。加上头抽香直属人间美味。故名先拔头筹。
为何要生煎？通常过年，虾不是养殖、冷冻就是收藏了一段很长日子，虾颈泛黑，脱头脱壳，不适合用来蒸，生煎可弥补这方面的遗憾。
材料：
海虾:12只（拇指大小）
调味：
生油 : 2汤匙
盐 : 1汤匙
盐、糖 : 各1/2 茶匙
蒜头 : 3粒（拍扁）
红葱头 : 3粒（剁碎）
姜 : 1个拇指（剁碎）
头抽（酱油） : 1汤匙
绍酒 : 1汤匙
做法：
1.将大虾剪去须和脚，用刀从背脊剖开，挑出黑肠，冲净。用1汤匙盐捞一捞，放水浸着，入冰箱半小时，再次冲净。
2.开镬，烧红。将虾放入镬内慢慢烤干水份，煎透至虾壳微黄，再翻另面，重烤后，移出。
3.另起镬下2汤匙油，爆香蒜米、姜蓉、红葱头，放虾后，将剩余调味倒入，铲匀，直至嗅到香味为止。不用埋芡，因这样会使香味遗失。
不同在酒楼做法是将虾泡嫩油，以上汤煨虾，增加鲜味，最后埋芡。之所以鲜，道理在除虾本身又多了上汤的味道，可惜失去干煎的意义。
乐天园(Mersing Seafood Restaurant)
地址：56, Jln Ismail, 86800 Mersing
GPS：TWD67:(-1688354.956, 281484.090)
TWD97:(-1687510.948, 281263.296)
WGS84:(103.840984, 2.430028)
Today I will teach you the simplest and the fastest way to Pan-Fried King Prawn.
INGREDIENTS:
Prawn : 12 pieces ( about thumb size)
SEASONING:
Oil : 2 tbsp
Salt : 1tbsp
Salt and sugar ： each ½ teaspoon
Garlic : 3(smash )
Shallot : 3(chopped)
Ginger :1 thumb ( chopped)
Soy Sauce : 1 spoon
Wine : 1 spoon
Salt : 1tbsp
Salt and sugar ： each ½ teaspoon
Garlic : 3(smash )
Shallot : 3(chopped)
Ginger :1 thumb ( chopped)
Soy Sauce : 1 spoon
Wine : 1 spoon
Method:
1. Trim the prawn. Use knife to cut the prawn’s back and clean the black vein, wash under running water. Mix the prawn with 1 tbsp of salt and put some water to dip it. Chill in the fridge for half an hour. Take out, wash again .
2. Hot the pan, put the prawn into the pan. Fried it until the water is dried and the prawn’s shell become golden brown. Turn to other sides, fried again and remove from the pan.
3. Hot another pan with 2 tbsp of oil, shallots, garlic and ginger. Put the prawn, add in the remaining seasoning, fried and mix well until the fragrant smell come out. No need to add cornstarch water, it will make the fragrant smell gone.
The restaurant method is using the oil to dip the prawn and use stock to stew it and add the cornstarch water to thicken it. The prawn will have the savory flavor but it lost the meaning of pan-fried.
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