油爆蝦Shanghai shrimp stir-fry

這個蝦帶甜且連殼一起吃，外面香脆蝦肉鮮甜。由上海菜師傅教導。蝦的選擇是上海薄殼淡水蝦，肉本身帶甜。香港不易買，師傅說唯有用基圍蝦。上圖使用的是海蝦，正是反面教材，炸好的蝦殼是脆，是硬脆，鮮味中帶鹹。因海蝦厚殼且帶海水味。總的來說，增進知識了。

材料：
蝦（上海淡水蝦/基圍蝦/白蝦）
葱 適量，切小段
糖 1-1.5湯匙
白胡椒粉 少許
老抽 1湯匙
生抽 半湯匙
紹興酒 約1瓶蓋

做法：
1. 蝦洗淨，印乾，分次炸至金黃，取出。開大火，把油燒熱，翻炸所有蝦至香脆。

2. 同時準備另一鍋具，以少許油爆香葱，立即放入蝦炒, 並灑少許白胡椒粉。

3. 之後加糖，生抽老抽，酒。大火炒並同時把汁收濃，讓每隻蝦被汁包封住（汁要帶一點甜，試味後調節糖）。

這食譜是涼拌菜，也可暖食。做法很容易又美味啊！

Tips:
1. 不同老抽，生抽鹹度不一（食譜使用荃灣悅和醬油）。醬汁可先混合，試味後加減糖份量。
2. 怕炸的朋友，把蝦煎香亦可。

Ingredients:
Shrimp (freshwater shrimp)
A little bit spring onion (sliced)
1-1.5 tbsp sugar
A bit of ground white peppercorn
1 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 bottle-cap/1 tbsp Chinese rice wine (Shaoxing rice wine)

Directions:
1. Pat dry the shrimp after rinsed. Deep fry over moderate hot oil. Remove them from oil, set high heat, put back the shrimp and repeat one more time until the shell are crispy and golden brown.
2. At the same time, stir fry the spring onion, add shrimp from step 1. Sprinkle with ground white pepper. Then, sugar, light and dark soy sauce over high heat. Add rice wine at last. Stir fry until the sauce is thick and intense in texture.
3. Serve warm or as a cold dish.

Tips:
1. Taste and adjust sugar after mixing the sauce. 
2. If not deep fry the shrimp, just pan- fry.