🟢材料：
蝦 500 克
薑 、蒜頭、紅蔥頭、蔥適量
🟢豉油汁調料：
豉油 2 湯匙
老抽 1 湯匙
糖 1 茶匙
水 2湯匙
🟢做法：
1️⃣蝦去觸鬚、尖刺及腸後洗淨，在蝦肚切開一半(不要完全切開)，煎之前撒上少許澱粉/麵粉。
2️⃣預備豉油汁調料：豉油 2 湯匙，老抽 1 湯匙，糖 1 茶匙，水 2湯匙拌勻備用。
3️⃣熱鍋加多一些油，大火把大蝦每邊煎(或走油)1分鐘，起出備用。
4️⃣原鍋留適量煎過蝦的油，加入切碎的薑、蒜頭、紅蔥頭爆炒，爆香後加回煎過的大蝦翻炒至差不全熟，加入調好的豉油汁調料翻炒均勻，撒上蔥段出鍋。
🟢Ingredients:
Prawn - 500g
Ginger, Garlic, Shallots, Spring Onions - as needed
🟢Soy Sauce Sauce:
Soy Sauce - 2 tablespoons
Dark Soy Sauce - 1 tablespoon
Sugar - 1 teaspoon
Water - 2 tablespoons
🟢Cooking directions:
1️⃣ Clean the prawns by removing the feelers, spikes, and intestinal tract. Cut them open at the belly, but not all the way through. Sprinkle a little cornstarch or flour on the prawns before frying.
2️⃣ Prepare the soy sauce seasoning by mixing 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, and 2 tablespoons of water.
3️⃣ Heat up a pan with a generous amount of oil. Fry the prawns for 1 minute on each side over high heat. Remove and set aside.
4️⃣ In the same pan leave an appropriate amount of oil that was used to fry the prawns,
sauté the chopped ginger, garlic, and shallots until fragrant. Add the fried prawns and stir-fry until almost cooked through. Add the seasoning soy sauce and stir-fry until the prawns are evenly coated. Sprinkle with spring onions before serving.
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