Handle Shrimps 處理蝦

How to handle shrimps?
如何處理蝦?


Steps | 做法 :

  1. 蝦沖洗後,剪去蝦鬚和眼睛。
  2. 沿蝦背上輕輕界一刀或用剪刀剪開0.5cm深(背部半開),取走黑色蝦腸,以剪刀從蝦頭除去沙袋。抺乾蝦身,灑胡椒粉,幼鹽。
  3. 煎前 : 抺乾蝦身,灑上小許生粉(或麵粉)才下鍋。
  4. 開邊蒸 : 不用步驟 (2),用刀或剪刀從蝦腹尾部將蝦身分半但不要切斷,取走黑色蝦腸和蝦頭的沙袋。抺乾蝦身備用。

  1. Rinse prawns, cut off feelers and eyes with kitchen shears.
  2. Use kitchen shears to cut prawn’s back to 0.5cm depth, deveined. Also take out the black prawn brain.  Pat dry with paper towels, sprinkle little ground pepper and salt.
  3. Before pan fry: Pat dry prawns with paper towels, sprinkle little corn starch (or flour) just before putting them on the frying pan.
  4. Prawns for steaming: Skip step (2) above, cut prawn’s abdomen from tail to head but shell remain intact, deveined. Pat dry, ready for use.


Related posts | 相關食譜 :


Pan Fried Prawn in Garlic
牛油蒜香大蝦

Golden Shrimp
黃金蝦