哈一虾！哈哈哈！

材料：

带壳大虾 - 600克 （把虾头修一下；虾眼剪掉）
蒜米，姜米 - 1汤匙

调味：

花雕酒 - 少许
糖 - 少许
芡粉水 - 少许

做法：

把虾煎到两面熟，带壳香但不可煎到焦。
将虾推至锅旁，中间还有少许油，用来把蒜米和姜米爆出香味后就整锅材料一起翻炒均匀。
在锅边沾酒后，撒少许白糖再翻炒均匀。
锅里头会有少许汤汁，只要勾个芡就可以装盘了。

小明小贴士：

锅子一定要热菜可以沾酒，不然酒气就形成不了就不香了

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Ingredients:

Prawns with shell - 600gm (trim the head; snip off the eyes)
Chopped Garlic, Chopped Ginger - 1 tbsp

Seasonings:

Chinese cooking wine
Sugar
Potato Starch water mixture - for thickening the sauce

Method:

Pan fried the prawns until both sides are cooked; not burnt but the prawn's shell pan fried aroma.
Push the prawns to the sides of the wok, use the remaining oil in the middle to stir fry the garlic and ginger till fragrance; mix all ingredients well.
Sprinkle the chinese cooking wine and sugar to taste; toss well.
Thicken the sauce and serve hot.

Small Ming's Tips:

Make sure the wok is hot before you add in the wine, else the wine wont be able to evaporate fast enough and this dish won't smell or taste nice.