娘惹酸甜虾Nyonya Style Tangy Prawns

材料：

中虾400克（去壳，用1/2茶匙糖和盐腌好）、食油3汤匙、姜50克（去皮切片）、蒜1瓣（剁碎）、大葱1粒（切块）、灯笼椒1/2粒（切块）、指天椒3 条（切丁)

调味料：混合

鸡精粉1/2茶匙、柠檬酱2汤匙、醋1汤匙、胡椒粉1/8茶匙、花雕酒2汤匙、姜花1/2棵（切片）、盐适量、木薯粉1汤匙（+2汤匙清水拌匀）、少许芫荽叶装饰

做法：

1。虾洗净腌好，放入热油内过油后，捞起备用。

2。镬内热油，爆香姜、蒜和大葱。

3。加入虾和调味料炒匀。

4。加入辣椒和灯笼椒，大火炒好后，以少许薯粉水勾芡。

5。盛碟，铺上芫荽叶装饰。

Ingredients:

400 g medium size prawns, peeled marinated with ½ tsp sugar & salt

3 Tbsps cooking oil

50 g ginger, skinned & sliced

1 clove garlic, chopped

1 big onion, wedged

½ capsicum, cut into wedges

3 bird’s eye chillies, sliced

Seasoning (combined):

½ tsp chicken stock granules

2 Tbsps plum sauce

1 Tbsp vinegar

1/8 tsp pepper

2 Tbsps Shao Hsing Hua Tiau wine

½ bunga Kiantan, sliced

salt to taste

1 Tbsp tapioca flour + 2 Tbsps water

Garnishing: coriander leaves

Method

• Wash prawns and Marinate prawns. Deep fry in hot oil, drain and set aside
• Heat oil and stir-fry ginger, garlic and onions until light golden and fragrant.
• Add prawns and stir fry for 30 seconds, add in seasoning ingredients.
• Add chilli and capsicum to mix. Stir-fry briskly over high heat until well combined. Thicken with tapioca mixture, adjusting to taste.
• Dish out and serve immediately. Garnish with coriander leaves.