鍋粑茄汁蝦

For those who enjoys a sweet and tangy sauce, this ketchup shrimp recipe might be a finger licking option for you. These bouncy textured shrimp is smothered in a delicious ketchup sauce and topped on a bed of rice cakes. Enjoy them as appetizer or serve as a main dish.

Ingredients:
9 medium to large shrimp
9 rice cake
1 stalk of onion diced

Marinade:

A pinch of table salt
¾ tbs cornstarch
A pinch of ground white pepper

Seasoning:

3 tbs ketchup
2 tsp Worcestershire sauce
2 tbs water
½ tbs white sugar
A dash of sesame oil

Method:

1. Wash and devein shrimp with a slightly deeper slit (half deep), pat dry. By cutting the shrimp half deep, the shrimp can prop up and soak in more sauce.

2. Heat up oil in a frying pan, then add shrimp. Pan fry each side until golden brown - about 70% cooked. Once both sides are golden brown, add seasoning and cook for a few minutes. Sprinkle on spring onion to finish.

3. Prop each shrimp up, opened back side down, on each rice cake. Garnish with a fresh leaf of parsley and serve.

鍋粑茄汁蝦

一種適合與家人和朋友分享的簡易小菜，可用作餐前小食或主菜。

材料:

9 只大中蝦
9 件鍋粑
1 條葱切粒

醃料:

⅙ 茶匙 鹽
¾ 湯匙 生粉
椒粉各少許

調味料:

3 湯匙 茄汁
2 茶匙 喼汁
2 湯匙 水
½ 湯匙 糖
麻油胡少許

做法:

1. 蝦洗淨在蝦背𠝹1刀至1半深除去蝦腸抹乾 加入醃料撈勻

2. 燒熱3湯匙油放入蝦、煎至兩面金黃色七成熟，倒入調味料炒片刻，灑上葱粒兜勻

3. 鍋粑預先排放碟上、將蝦放上鍋粑面 即可上棹供食