【避风塘炒虾仁】

【避风塘炒虾仁】
by 毛毛妈

避风塘的由来据说是这样的:每年6到9月份,台风都会侵袭香港。为避免船只遭到台风侵袭,1862年香港政府在维多利亚海港修建船舶躲避台风的港湾。最大的就是铜锣湾,被当地人叫做避风塘。20世纪60年代开始,当地渔民开始驾船来到铜锣湾,支起炉灶,用渔家特殊的烹调方式,经营特色美食。比如:海鲜、粥、粉、面等,最出名的就是“避风塘炒蟹”、“避风塘炒虾”等。

避风塘虾大多用有壳虾做的,我将虾剥成虾仁,吃起来更方便香口哦。

避风塘虾F1 【避风塘炒虾仁】

用料:
1:白虾600克;
2:盐1/2茶匙,白胡椒粉1/6茶匙,生粉2茶匙,香油1茶匙;
3:橄榄油3大匙,葱花1大匙,蒜蓉4大匙,盐1/4茶匙,面包糠6大匙,花椒粉1/6茶匙;
4:米酒1茶匙, 1大匙葱花。

注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。

做法:
1、白虾剥壳去肠,洗净沥水,加上所有2料(图1),抓捏均匀后腌20分钟(图2)。不粘锅置炉上开大中火,加1大匙油,放入虾仁(图3),炒至七八成熟捞出待用。
2、原不粘锅加2大匙匙油,置炉上开大中火,放入葱花和蒜蓉炒香(图4),然后放入面包糠、盐和花椒粉(图5),炒至变成金黄色。

避风塘虾1 【避风塘炒虾仁】

3、倒入先前炒过的的虾仁,翻炒几下,然后下4料的米酒炒匀。等到面包粉均匀地裹在虾身上后,关火,撒1大匙葱花兜匀起锅。

避风塘虾F1 【避风塘炒虾仁】
Tips:喜欢辣的可以切半个辣椒丁与葱花蒜蓉一起放入。

pf button big 【避风塘炒虾仁】

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