豆瓣乾燒虎蝦
天氣潮濕令人難耐，連帶食慾也受影響，這時最適合吃些醒胃辣菜。米芝蓮級中菜館海景軒的梁輝雄師傅，今期教煮豆瓣乾燒虎蝦。這道四川風味菜，香濃中帶微辣，在這氣候下品嘗，可讓人重拾食趣。
醬汁香辣醒胃
炮製四川風味菜式，關鍵在於醬汁。想做到醬汁香濃帶辣，辣椒油及豆瓣醬是必備調味料。今次梁師傅教煮豆瓣乾燒虎蝦，便用上這些地道調味料。首先選用大隻的虎蝦，啖啖肉又有鮮味，洗淨後剪去蝦腳及蝦頭，切開蝦背挑走蝦腸，吃起來更方便及衞生。謹記虎蝦撲上生粉後才下油鑊炸至金黃，可防止水分流失，保持蝦肉爽滑。
蝦肉炸好撈起備用，便可調校醬汁。梁師傅將毛豆、乾葱、薑及葱切碎，下鑊爆香，然後加入豆瓣醬、蝦，以及辣椒油炒勻即可。豆瓣醬香而不辣，可在各大超市購買，辣椒油可按個人喜好隨意增減。梁師傅用清淡豆苗作伴菜，可中和蝦的濃味，但因豆苗的草青味並非人人喜歡，煮豆苗時可因應需要加入薑汁、紹興酒及米酒，辟除草青味，令豆苗更為可口。
梁輝雄師傅
梁輝雄師傅現為海景嘉福酒店的米芝蓮星級中菜廳海景軒行政總廚，入行三十多年，曾在日本、南韓及北京等地工作，最擅長炮製粵菜。
豆瓣乾燒虎蝦Tiger Prawn with Thick Broad-bean Sauce
| 材料（4人份量） | Ingredients（4 Servings） |
| 虎蝦 1隻 | Tiger prawn 1 |
| 乾葱 1粒 | Shallot 1 |
| 薑 1片 | Ginger 1 slice |
| 葱 適量 | Spring onion some |
| 毛豆 30克 | Young soybean 30g |
| 辣椒（切絲） 適量 | Chilli (shredded) some |
| 生粉 適量 | Cornstarch some |
| 豆苗 100克 | Pea sprout 100g |
| 油 適量 | Oil some |
| 水 適量 | Water some |
製法
1.挑走蝦腸，除去蝦腳及蝦頭，抹乾後備用。
Devein the prawn, remove the legs and heads of the prawn. Pat dry and set aside.
Devein the prawn, remove the legs and heads of the prawn. Pat dry and set aside.
2.將毛豆、乾葱、薑及葱切碎。
Cut the young soybean, shallot, ginger and spring onion finely.
Cut the young soybean, shallot, ginger and spring onion finely.
3.把蝦撲上生粉。
Coat the prawn with cornstarch.
Coat the prawn with cornstarch.
4.鑊中燒熱油，將蝦炸約兩分鐘，撈起備用。
Heat oil in work. Fry the prawn for about 2 minutes. Remove and set aside.
Heat oil in work. Fry the prawn for about 2 minutes. Remove and set aside.
5.另起鑊燒熱油，加入乾葱碎、薑、葱花及毛豆炒香。
Heat oil in a clean wok. Add the minced shallot, ginger, spring onion and young soybean, saute until fragrant.
Heat oil in a clean wok. Add the minced shallot, ginger, spring onion and young soybean, saute until fragrant.
6.以蠔油、糖及豆瓣醬調味。
Season with the oyster sauce, sugar and thick broad-bean sauce.
Season with the oyster sauce, sugar and thick broad-bean sauce.
7.蝦落鑊略炒。
Add the prawn in wok and stir-fry.
Add the prawn in wok and stir-fry.
8.下辣椒油炒勻，上碟。
Add chilli oil and stir well. Dish up.
Add chilli oil and stir well. Dish up.
9.放豆苗入滾水中煮熟。
Cook the pea sprout in boiling water until done.
Cook the pea sprout in boiling water until done.
10.以豆苗伴碟，灑上辣椒絲即可享用。
Garnish with pea sprout. Sprinkle over the chilli shreds and serve.
Garnish with pea sprout. Sprinkle over the chilli shreds and serve.
小貼士Tips
．用沸水煮豆苗時，可按喜好加入薑汁、紹興酒及米酒調味。
．While cooking the pea sprout in boiling water, can season with ginger juice, Shaoxing wine and rice wine by preference.
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