豉油王大蝦煎腸粉

蝦剪去頭部、尖刺、腳及鬚。然後反轉大蝦，由蝦頭開始剪至蝦肚，以去掉蝦頭的內臟挑去蝦腸！腸粉切條！

索乾蝦的水分後，在蝦身撒上生粉，起鑊少油，大火將蝦先煎到8成熟

同一個鑊中火下油，爆香腸粉後拿起，再加入蝦，灒紹興酒，加入所有調味料炒30秒即成！

Ingredients: (Serves 2)

medium shrimp

rice rolls (cheung fun)

Coriander or chopped green onions (to taste)

Seasoning:

tablespoons light soy sauce

teaspoons Shaoxing wine

teaspoon sugar

/2 teaspoon pepper

Instructions:

Remove the head, sharp spines, legs, and antennae from the shrimp. Then, flip the large shrimp over and cut from the head to the belly to remove the internal organs and devein the shrimp. Cut the rice rolls into strips.

After drying the shrimp, sprinkle them with cornstarch. Heat a small amount of oil in a pan over high heat and fry the shrimp until they are about 80% cooked.

In the same pan, add oil over medium heat, sauté the rice rolls until fragrant, then add the shrimp. Pour in the Shaoxing wine and add all the seasonings, stir-frying for 30 seconds until done!