Shanghai granny recipe: Simple shrimp

鲜虾

Ingredients

原料

* 2 cups of large, shell-on tiger prawns with heads on, defrosted or fresh

两大碗带壳虎虾，冷冻的或者新鲜的都行

* Two tablespoons of cooking oil

两匙油

* Handful of green onion, chopped

一把葱，切碎

* Two tablespoons of rice wine for cooking，1 teaspoon salt

两匙米酒，一匙盐

* To taste, pepper and honey

调味用的胡椒和蜂蜜
 


Method

方法

* Pat dry two cups of prawn. Cut the antennae and legs.

虾子除水，减去触须和脚

* Add salt and ground pepper to coat.

加盐和胡椒粉

* Heat your pan or wok on high heat, until it is hot enough for a drop of water to instantly sizzle and evaporate.

加热平底锅或炒菜锅，直到一滴水滴上去能立即蒸发

* Add oil and most of the chopped green onion.

倒入油和葱

* With chopsticks, add the prawns and spread them so they don't overlap in the pan. Leave them to saute for about 30 seconds on each side, depending on the size of the prawns.

用筷子把虎虾均匀放到锅里，不要让它们都堆叠在一起。每只虾差不多每边炸30秒

* With the prawns almost cooked through, quickly add the rice wine and honey to taste and coat prawns with the sauce.

看虾炸的差不多了，迅速加入米酒和蜂蜜，让酱料把炸虾裹起来

* Garnish with the remaining chopped green onion and serve.

用剩下的葱装点一下就能上桌了。

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