京醬蝦年糕

Delicious succulent shrimp contrast with chewy rice cake, coated with a sweet and umami bean sauce. This classic Shanghainese dish is easy to make at home and only takes minutes.

For convenience, Mrs. Yung (mom) replaced crab with shrimp for both easier consumption and soaking in more of the delicious sauce.

Ingredients:
300g Medium Shrimp
250g Rice Cake
1 tsp Diced Ginger
1 tsp Minced Garlic
1 tsp Diced Shallots
1 ½ tbsp Sweet Bean Sauce (Tian Mian Sauce)
2 tbsp Green Onion

Marinade:
⅓ tsp Salt
A dash White Pepper
1 tsp Cornstarch

Seasoning:
5 tbsp Chicken Stock
1 tsp Sugar
1 ½ tbsp Ketchup
A dash Sesame Oil
A dash White Pepper

Method:

1. With a pair of scissors, remove shrimp horn and eyes. Then cut the back of the shrimp half deep and remove the intestine. Rinse, drip and pat dry. Marinate with marinade ingredients.

2. Lightly boil rice cake for ½ a minute to help soften. 

3. High heat with 3 tbsp of oil. Pan fry shrimp until golden on both sides. Retrieve and set aside for later use.

4. In the same pan, add 1 tbsp of oil. Saute minced ginger, garlic and shallots until fragrant. Add in sweet bean sauce and shrimp and stir fry. Add rice cake and seasoning ingredients and mix well. Sprinkle on green onion and it’s ready to be served.

Note:

Boiling rice cakes:

Timing varies on type, shape and brand. Give about ½ to 1 minute to not over soften rice cake. Aim for a nice bouncy rice cake texture.

京醬蝦年糕

美味彈牙蝦和年糕，塗上甜鮮京醬。經典嘅上海菜易喺屋企製作，只需要短時間內。

為方便起見，容太 (媽媽) 將蟹換成了蝦，既方便食用，又能浸泡更多美味的醬汁。

材料:
中蝦300克
上海年糕片250克
薑米1茶匙
蒜茸1茶匙
乾蔥茸1茶匙
甜麵醬1 1/2湯匙
蔥粒2湯匙

醃料:
鹽1/3茶匙
白胡椒粉少許
生粉1茶匙

調味料:
上湯5湯匙
糖1茶匙
茄汁1 1/2湯匙
麻油少許
白胡椒粉少許

做法:

1. 在蝦背𠝹開挑去蝦腸，洗浄抹乾，加入醃料撈勻。

2. 年糕片解凍放入滾水，拖水半分鐘取出留用。

3. 燒熱3湯匙油，放入蝦煎至兩面金黃色取出。

4. 加油1湯匙，放薑茸，茸乾，蒜茸，爆香，加甜麵醬炒香，加蝦炒勻賛酒，放入年糕片及調味料炒片刻，洒入葱粒即可上碟。

註:

时间因类型、形状和品牌而异。比大約1/2到1分鐘，唔好過度軟化年糕。