Wasabi Giant River Prawns

Method4 steps

1. 1

   Prepare the Prawns

   处理虾

   Cut the prawns open along the back or belly, remove the vein and sand sac, then rinse with clean water and pat dry. Dust with cornstarch if desired.

   将虾从背部或腹部切开，去除虾线和沙袋，用清水洗净控干水分。可根据喜好决定是否拍上生粉。

   ⏱10 min

   • 💡 Cutting along the belly makes them open up when fried for a more attractive presentation.从腹部切开炸出来会胀开，成菜更美观
   • 💡 Patting them dry prevents oil splatter when pan-frying.控干水分可以防止煎虾时溅油
   
2. 2

   Prepare the Garlic and Sauce

   准备蒜蓉及碗汁

   Mince the garlic. In a bowl, combine light soy sauce, oyster sauce, white sugar, ground pepper, and salt. Squeeze in wasabi, dilute with water, then add cornstarch and stir until smooth.

   将大蒜切成蒜末。在碗中放入生抽、蚝油、白糖、胡椒粉、盐，挤入芥末，加清水稀释后加入生粉搅拌均匀。

   ⏱5 min

   • 💡 Adjust the amount of wasabi to your heat tolerance.芥末分量可根据个人耐受程度调整
   • 💡 Make sure the cornstarch is fully dissolved to avoid lumps.确保生粉完全化开，避免结块
   
3. 3

   Pan-Fry the Prawns

   煎制罗氏虾

   Pour cooking oil into the wok to cover the bottom. Add the dried prawns and pan-fry slowly until prawn oil is released (lots of bubbles appear in the wok).

   锅中倒入食用油覆盖锅底，放入控干的虾慢慢煎制，直到煎出虾油（锅中出现大量气泡）。

   ⏱8 min

   • 💡 Don't use too high heat when frying prawns to avoid burning.煎虾时火候不宜过猛，防止焦糊
   
4. 4

   Add Aromatics and Simmer

   加入配料与焖煮

   Add the minced garlic and bird's eye chili and stir-fry until fragrant, then add butter. Once the butter melts, toss to combine, pour in the sauce, cover with the pot lid, and simmer for 2 minutes until the sauce thickens.

   加入蒜蓉和小米辣炒香，随后放入黄油。黄油融化翻拌均匀后，倒入碗汁，盖上锅盖焖煮 2 分钟至汤汁浓稠即可。

   ⏱7 min

   • 💡 Pour in the sauce immediately after the butter melts to avoid over-frying and affecting the flavor.黄油入锅融化后应立即倒入碗汁，避免炸制时间过长影响风味