酒香明虾 Wine Fried Prawn

材料：

大虾 10只 （修剪头尾，去除泥肠）
姜茸 1/2茶匙
阿渣 少许
芫荽 少许

调味：

花雕酒 1/4杯
盐，糖 少许

做法：

用平底锅把虾的两面煎香；间中加入姜茸。
倒入花雕酒煎至收干；
起锅前撒入盐和糖，拌炒均匀即可盛上盘子。
把芫荽和阿渣摆在旁边即可。

小明小贴士：

加入姜茸可以去除腥味。
选用的花雕酒尽量买盐份较少或不含盐分的。
没有阿渣，可以自己用糖醋来腌制酸甜包菜。

******** Ingredients:

Big Prawns - 10pcs (trimmed the head/tail; remove the intestines)
Chopped Ginger - 1/2tsp
Pickled Vegetables - a little
Coriander - to decorate

Seasonings:

Chinese Wine (Hua Diao Wine) - 1/4cup
Salt/Sugar - to taste

Method:

Pan fry the prawn on both sides; toss in ginger and fry to fragrance.
Pour in the wine and cook till its almost dries up.
Sprinkle in salt and sugar; mix well and scoop it up onto plate.
Put some pickles by the side, add coriander on the top of the prawn.

Small Ming's Tips:

Frying the ginger can remove the "fishy" smell of the prawn.
Choose lower salt or without salt content Chinese wine.
If you can't find pickle vegetables; you can make one yourself by using sugar, rice vinegar and cabbage.