Maggi Sauce Shrimp
美極煎蝦
A classic easy and simple to make at home recipe, Maggi Sauce Shrimp are finger licking delicious. Sweet and umami combined with the natural sweet and bouncy texture of prawns, bet you can’t just have one.
Ingredients:
1 lb Medium Shrimp
1 Shallot
½ tbsp Minced Garlic
½ tbsp Minced Ginger
2 tbsp Spring Onion
Marinade:
A Dash of White Pepper
2 tsp Cornstarch
Seasoning:
3 tbsp Maggi Sauce
2 tbsp Water
1 tsp Dark Soy Sauce
2 tbsp Sugar
½ tsp Chicken Powder
A dash of Sesame Oil
A dash of White Pepper
Method:
Cut head and legs of shrimp. Cut half way in at the back of the shrimp and remove the intestine. Wash and drip dry. Marinate with marinade ingredients for about 5 minutes.
3 tbsp oil in high heat, add shrimp and pan fry them until their colour changes, about 80% cooked.
Medium high heat, with a bit of oil. Add minced garlic and ginger along with shallots. Saute a little for flavour. Add shrimp and wine. Add seasoning ingredients. Cook until the sauce is slightly reduced, sprinkle on spring onion and it’s ready to serve.
Note:
Adjust the sugar amount to your liking. Restaurant versions are usually sweeter.
Feel free to use either prawns or shrimp for this recipe. Any shrimp that’s around medium to large works well.
美極煎蝦
一個經典的簡單易做的家庭食譜，美極醬蝦是舔手指的美味。 甜味和鮮味與蝦的天然甜味和彈性質地相結合，打賭你不能只吃一個。
材料:
中蝦1磅
乾蔥1粒切碎
蒜茸半湯匙
薑米半湯匙
蔥粒2湯匙
醃料:
白胡椒粉少許
生粉2茶匙
調味:
美極鮮露3湯匙
水2湯匙
老抽1茶匙
糖2湯匙
鷄粉半茶匙
麻油各少許
白胡椒粉各少許
做法:
中蝦剪去鬚與腳，剪開背部剔去蝦腸， 洗淨滴乾加入醃料撈勻，醃5分鐘。
燒熱3湯匙油，放中蝦煎香兩面， 煎至8成熟取出。
燒熱鑊加油少許，放乾蔥𦍑米，蒜茸，炒香加入已煎中蝦贊酒，倒入調味料， 煮至汁略収乾上碟，灑上蔥粒即成。
註:
根據自己的喜好調整糖量。 餐廳版本通常更甜。
任何中型到大型的蝦都很好。
