金華火腿毛豆炒蝦仁 Fried shrimp with Jinhua ham and Edamame

家中常備金華火腿，煮湯底炒餸均可。選購於大型上海雜貨店較理想。流量大，不易買到油膉味，特別含骨部份。一般，淨骨用於熬湯底; 切片部分多用於一般煮食，多是碎片。最常見是一件件的淨肉部分，淺色較柔軟亦不太鹹。深赤色較硬且濃味一點。前者拌菜，後煮煮湯。

食譜以冰鮮海白海蝦取代河蝦, 較有蝦味。蝦爽口，必須好好處理。

材料：
白蝦 1斤
毛豆 小半斤（先焯5分鐘，之後去殼取莢）
金華火腿 數片（先浸熱水10分鐘去除鹹味和異味，榨乾）
糖 1茶匙

蝦醃料：
白胡椒粉 少許
鹽 少許
油 少許
生粉水 少許

做法：
1. 蝦去殼去腸，加粟粉搓揉並在水喉下沖洗約十次。之後完全印乾。加入醃料，放回雪櫃最少一小時。(若預先購買的蝦，放冰霜保存。用時取出，不需預先解凍，在水喉下略沖水便可去殼去腸，蝦冰凍過更彈牙爽口）

2. 金華火腿浸水後榨乾再切幼。取1湯匙放入焗爐烘脆，180度10分鐘。其餘備用。

3. 先加少許糖炒金華火腿。取出，之後炒蝦仁，加入已烚毛豆，灑少許鹽調味。放回火腿，略炒勻便可。最後加上烘脆火腿。即成。

Ingredients:
600g Shrimp
200g Edamame(green soya bean, boil for 5 mins, remove the shell)
Few pcs of Jinhua ham (soak 10 mins in hot water, then squeeze)
1 tsp sugar

Marinades for the shrimp:
A little bit ground white pepper, salt and oil
A little bit potato starch mixed with a tbsp of water

Directions:
1. Remove shells and veins from the shrimp. Rub the shrimp with some cornstarch. Then rinse under running water for around 10 times. After that, completely dry the shrimp with kitchen paper. Add marinades, then refrigerate for at least 1 hour.
2. After soaked the Jinhua ham, chop it coarsely. Bake a tbsp of ham until crispy at 180 degrees celsius. Remove from heat and set aside.
3. Fry the Jinhua ham with a bit sugar. Take out and set aside. Then, stir fry the shrimp,  add the cooked green soya bean together. Season with salt. Put back the fried Jinhua ham, continue stir fry for a minute. At last, put the crispy ham on top.