三餸一湯｜梅粉蝦醬雞翼 Pan fried Chicken Wing with Preserved Prune Power and Fine Shrimp Sauce
蘋果日報 2020/12/31 07:00
食譜粵菜港式雞肉蝦煎15-30分鐘
梅粉蝦醬雞翼
材料：
梅粉 1茶匙
蝦醬 2茶匙
雞翼 8隻
糖 2湯匙
紹興酒 1湯匙
生粉 2茶匙
米糠油 1湯匙
步驟：
1. 用廚紙印乾雞翼，再剪開。
2. 將梅粉、蝦醬、糖、紹興酒加入至雞翼，醃30分鐘，再加入生粉，攪拌均勻。
3. 燒熱米糠油，煎雞翼至熟透。
Pan fried Chicken Wing with Preserved Prune Power and Fine Shrimp Sauce
Ingredients:
Preserved prune power 1 teaspoons
Fine shrimp sauce 2 teaspoons
Chicken wing 8 pcs
Sugar 2 tablespoons
Shao xing wine 1 tablespoon
Cornstarch 2 teaspoons
Rice bran oil 1 tablespoon
Steps:
1. Wipe chicken wing with kitchen paper and cut into two pieces.
2. Put preserved prune power, fine shrimp sauce, sugar, Shao xing wine into chicken wing, marinate 30 mins, then put in cornstarch and mix well.
3. Heat the rice bran oil, pan fry chicken wing until well done.
[免運費] Beka 28cm不粘炒鍋及防飛濺蓋
用剪刀開邊成單骨雞翼。
雞翼以梅粉、蝦醬、糖和紹酒調味。
燒熱油，將雞翼煎至金黃香脆。
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