上汤焗明虾Steamed King Prawn in Chicken Sauce

清干净明虾，用少许鸡精粉调味，再拍上少许生粉，过热油炸酥备用。After cleaning the prawns, cut the back of the prawns and season with a little Knorr chicken stock and cornstarch. Fry till crispy.

将高汤调味料调匀备用。锅巴炸酥、芦笋灼熟备用。Mix sauce and set aside. Fry rice crisp till golden brown.

热锅爆香蒜茸、葱末，放入牛油炒香，再加入适量高汤及虾球焖烧入味，保留适量汤汁，用家乐浓缩鲜鸡汤10克和少许糖调味，拌炒均匀后略勾薄芡。Saute garlic, diced green onion in an butter. Add sauce and prawn and stir fry. Preserve a small amount of sauce and season with 10g of Knorr concentrated chicken stock and a little sugar. Mix evenly.

锅巴上摆上明虾后淋上芡汤，以芦笋摆盘，最后以小樱桃萝卜、虾卵和香菜叶装饰即可上菜。Place prawn and asparagus on rice crisp and pour sauce and garnish.