🦐𝙅𝙖𝙥𝙖𝙣𝙚𝙨e 𝘿𝙧𝙪𝙣𝙠𝙚𝙣 𝙈𝙖𝙣𝙩𝙞𝙨 𝙎𝙝𝙧𝙞𝙢𝙥
今次整咗超邪惡嘅酒醉溏心瀨尿蝦！😎 呢道菜最好係用長頸瀨尿蝦！外殼硬身比較易剝殼，蝦肉更加結實，浸汁特別入味🙂↕️ 不過今次去街市買唔到有膏嘅長頸，所以揀咗有膏嘅斑馬瀨尿蝦～雖然斑馬難處理啲，但濃濃蝦膏做醉蝦勁正！
⭐️溏心tips⭐️
💖 瀨尿蝦一定要買活生生嘅！如果不幸買到死蝦，蒸完肉質會變到好霉好散，完全做唔到爽彈口感🥲
💖買返嚟即刻加冰塊/冰水浸泡，可以令瀨尿蝦瞬間昏睡，避免蒸嘅時候受驚掙扎自斷蝦爪，仲可以緊緻蝦肉纖維
💖大火快蒸可以鎖住蝦肉嘅鮮甜水分，同時將蝦膏蒸至剛剛好嘅「半熟溏心」狀態，不過時間要視乎隻瀨尿蝦大細，再自己調教
💖蒸好即刻落冰水急速降溫，可以瞬間收縮蝦肉，阻止餘溫繼續加熱，令蝦肉保持極致爽彈、膏體保持軟糯溏心
⭐️去殼小貼士：浸完酒醉汁後，可以用剪刀剪去表面嘅殼，留返底殼，咁樣食嘅時候既方便上碟靚😊
材料:
新鮮瀨尿蝦 2-4隻（長頸或斑馬瀨尿蝦）
冰塊 適量
酒醉汁調味料:
花雕 50ml
水 50ml
糟鹵 300ml
魚露 1湯匙
糖 2湯匙
玫瑰露 1湯匙
做法:
1.酒醉汁材料攪拌均勻，用細火煮到糖溶化，攤凍！
- 新鮮瀨尿蝦買返嚟即刻放入冰水浸至瀨尿蝦不動
- 大火蒸 6 分鐘！(視乎瀨尿蝦大細)
- 蒸好後即刻撈起，浸入冰水中急速降溫
- 將降溫後的瀨尿蝦撈起瀝乾，用剪刀剪去背部殼，放入酒醉汁中，密封放雪櫃冷藏浸泡半日即成！
Ingredients
- Fresh mantis shrimp 2-4 (Zebra or Long-neck)
- Ice cubes as needed
Drunken Sauce
- Huadiao wine 50ml
- Water 50ml
- Zaolu (pickled sauce) 300ml
- Fish sauce 1 tbsp
- Sugar 2 tbsp
- Rose wine (Meiguilu) 1 tbsp
Steps
- Mix all drunken sauce ingredients together, heat over low fire until sugar dissolves, then let cool completely.
- Immediately soak fresh mantis shrimp in ice water until they stop moving.
- Steam on high heat for 6 minutes (adjust based on size).
- Remove immediately and submerge in ice water to cool rapidly.
- Drain the shrimp, trim off the top shell with scissors, submerge in the sauce, seal and refrigerate for half a day to serve!
