【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。
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。
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。
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