Page 63 - hakka

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炸河虾沙钻

Fried River Shrimp and Sand Fish

■ 主料 ■ Main Ingredients
河虾 150克 150 grams river shrimp
沙钻 150克 150 grams sand fish

■ 辅料 ■ Auxiliary Ingredients
拍姜 20克 20 grams crushed ginger
葱条 20克 20g green onion segments
蒜蓉 10克 10 grams minced garlic
葱白 10克 10 grams white part of green onions
鸡蛋黄 1只 1 egg yolk

■ 调料 ■ Seasonings
味椒盐 1茶匙 1 teaspoon seasoned pepper salt
食盐 1茶匙 1 teaspoon salt
生粉 1茶匙 1 teaspoon cornstarch
花雕酒 2茶匙 2 teaspoon cooking wine (huā diāo)
食用油（炸制用） 1000克 1000 grams cooking oil (for frying)

■ 制作流程 ■ Method
1. 将河虾和沙钻分别用拍姜、葱条、花雕酒和食盐 1. Marinate the river shrimp and sand fish separately
腌制。沙钻下锅前还需拌上蛋黄及生粉备用。 with crushed ginger, green onion segments, cooking
2. 将锅烧热后加入食用油加热，分别将河虾和沙钻 wine and salt. Before frying, coat the sand fish with
炸至酥脆，捞出控油。 egg yolk and cornstarch.
3. 锅中留少许油，煸香蒜蓉和葱白，再放入炸好的 2. Heat the wok and add the cooking oil to heat, then
河虾和沙钻，加入味椒盐快速翻炒即可出锅。 deep-fry the river shrimp and sand fish separately
until crispy. Remove and drain excess oil.
■ 风味特色 3. Leave a small amount of oil in the wok. Stir-fry the
肉质鲜美，松脆香口。 minced garlic and white part of the green onions un-
til fragrant. Add the fried river shrimp and sand fish,
sprinkle with seasoned pepper salt and stir-fry brief-
ly. Serve hot.

■ Flavour Characteristics
Fresh, tender, and crispy with a delightful aroma.