焦糖蚝油虾 PRAWNS IN OYSTER and CARAMEL SAUCE

材料 ：
连壳大虾350克、盐½茶匙、胡椒粉¼茶匙、食油2-3汤匙、水晶冰糖20克、酸柑汁1汤匙、夏宫牌厨
用花雕酒1汤匙、清葱1棵（切段）
酱汁 ：
清水100毫升、珠江桥牌顶级蚝油1½汤匙、珠江桥牌高级酱青1汤匙、蜜糖2汤匙、珠江桥牌草菰老抽½茶匙、胡椒粉½茶匙

做法 ：
1 把虾处理干净，剪去脚须后，以盐和胡椒粉腌妥。（图1）
2 用热油把虾炸熟，滴干油。（图2）
3 起锅热油，放入冰糖，煮成焦色，加入酸柑汁。（图3-4）
4 倒入全部酱汁材料，煮至滚。（图5-6）
5 放入炸虾，焖煮半分钟。（图7)
6 从锅边灒入夏宫牌厨用花雕酒，拌入葱段即可盛出。（图8)

INGREDIENTS :
350g large prawns with shell，½ tsp salt，¼ tsp pepper，2 – 3 tbsp oil，20g rock sugar crystals，1 tbsp lime juice，1 stalk spring onion (cut section), 1
tbsp SUMMER PALACE Cooking Hua Tiau Wine, 1 stalk spring onion (cut sections)
SAUCE :
100ml water，1 ½ tbsp PEARL RIVER BRIDGE Top Grade Oyster Sauce，1 tbsp PEARL RIVER BRIDGE
High-grade Light Soy Sauce，2 tbsp honey，½ tsp PEARL RIVER BRIDGE Mushroom Flavoured Superior Dark Soy Sauce，½ tsp pepper
METHOD :
1 Wash prawns, trim feelers and whiskers. Marinate prawns with salt and pepper. (pic 1)
2 Deep-fry prawns in hot oil until cooked through. Remove and put aside. (pic 2)
3 Heat oil in a wok and add in rock sugar crystals. Add in lime juice, allow to dissolve into a caramel colour. (pic 3-4)
4 Pour in all sauce ingredients, bring to a boil. (pic 5-6)
5 Put in the fried prawns and braise for half a minute. (pic 7)
6 Drizzle SUMMER PALACE Cooking Hua Tiau Wine over the side of the wok. Stir in spring onion and dish out onto a serving dish. (pic 8)