玉簪明蝦球是流行於上世紀七、八十年代的巧手菜，主要用菜心穿起大海蝦、金華火腿和筍絲，賣相猶如古代女子的髮簪，白綠相配，典雅華美，以這道菜宴客，色香味俱全，想必人吃人讚。
大隻海蝦 口感彈牙
玉簪明蝦球賣相精緻，色彩清新亮麗，一上桌便惹人好感，只見菜心像玉簪般，貫穿大海蝦頭尾兩端，中間再夾一點金華火腿絲和筍絲，味道更添層次。帝苑廳主廚黃文杰師傅說烹調此菜實不難，只要在已去殼的蝦肉頭和尾，輕輕弄開一個小洞，然後把菜心穿過兩端即成。最重要是選用新鮮大海蝦，每隻最好有二至三両重，蝦身夠大，才能嘗到彈牙的口感，也更易把菜心穿過蝦肉。怕菜心太軟身，改用芥蘭亦可，由於芥蘭烹調時間較長，最好先用水輕灼至三成熟，以便最後能與蝦球同步煮熟。玉簪明蝦球炒前宜先用滾水灼至半熟，再以蒜蓉爆至熟透，可大大縮短烹調時間，保持蝦身脆嫩。
為了吃到大海蝦、菜心、金華火腿、冬筍的原汁原味，調味料就只有簡單的糖、鹽，可說是一道老幼咸宜的健康菜式。由於炒蝦肉時會有出水情況，所以黃師傅建議大家熄火前，加入生粉水同煮至蝦肉完全吸收。如想更鮮香，可於上碟前加一茶匙蟹黃同爆香。雖然此菜也可改用其他材料如鮑魚、帶子，但還是配搭大蝦最具視覺效果。
名廚檔案
帝苑酒店帝苑軒主廚黃文杰師傅，出生於廚藝世家，入廚超過二十年，曾於香港旅遊協會舉辦之《美食之最大賞》獲獎。
Sauteed Prawn with Bamboo Shoot, Jin Hua Ham
| 材料 | Ingredients |
| 大海蝦 8隻 | Big prawn 8 |
| 薑 2片 | Ginger 2 pcs |
| 菜心 8條 | Choi Sum 8 pcs |
| 金華火腿條 8條 | Jin Hua ham shreds 8 pcs |
| 冬筍條 8條 | Bamboo shoot 8 pcs |
| 紅蘿蔔片 6片 | Sliced carrot 6 pcs |
| 糖 適量 | Sugar some |
| 鹽 適量 | Salt some |
| 蒜蓉 1/2茶匙 | Minced garlic 1/2 tsp |
| 葱段 適量 | Spring onion section some |
| 生粉水 3湯匙 | Cornstarch water 3 tbsp |
製法
1. 大海蝦洗淨、去殼。
Rinse and shell the big prawns.
Rinse and shell the big prawns.
2.於蝦背輕輕鎅一刀，但不用切斷，再用刀於頭尾兩端各刺開一個小洞。
Cut the back of big prawns slightly but don't cut off. Stab a hole at both ends with knife.
Cut the back of big prawns slightly but don't cut off. Stab a hole at both ends with knife.
3.下鹽、糖略醃大海蝦，備用。
Season big prawns with salt and sugar, set aside.
Season big prawns with salt and sugar, set aside.
4.菜心洗淨切成一吋半長，以菜心串起大海蝦成球狀。
Rinse and cut choi sum as 1 1/2 inches in length. String up the prawn as ball shape with the choi sum.
Rinse and cut choi sum as 1 1/2 inches in length. String up the prawn as ball shape with the choi sum.
5.菜心與蝦肉之間，放入金華火腿和冬筍條。
Place the Ham and bamboo shoot in between the prawn and choi sum.
Place the Ham and bamboo shoot in between the prawn and choi sum.
6.煲滾水，下蝦球灼至半熟，盛起。
Boil hot water. Add the prawns and blanch until semi-done. Remove.
Boil hot water. Add the prawns and blanch until semi-done. Remove.
7.燒熱油鑊，下薑、蒜蓉、葱段、紅蘿蔔片爆香。
Heat oil in wok. Fry the ginger, minced garlic, spring onion section and sliced carrot until aromatic.
Heat oil in wok. Fry the ginger, minced garlic, spring onion section and sliced carrot until aromatic.
8.加入蝦球炒勻。
Add prawns and stir well.
Add prawns and stir well.
9.下鹽、糖調味，炒勻至蝦肉熟透。
Season with salt and sugar. Stir fry the prawns until done.
Season with salt and sugar. Stir fry the prawns until done.
10.下生粉水埋芡炒勻，即可熄火上碟。
Thicken with cornstarch water and stir well. Heat off and serve.
Thicken with cornstarch water and stir well. Heat off and serve.
小貼士
蝦去殼後宜挑去腸臟，賣相更吸引。
Devein the prawns after shelling to make it more attractive.
Devein the prawns after shelling to make it more attractive.
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