客家盐焗虾Hakka Salt Baked Prawns

Directions

温馨提示：煮虾时，建议把虾壳煎出虾红素，不只增加香气更能提高食疗的功用。虾红素对人体健康有很高的疗效。

Step 1

明虾洗净，不必去壳，备用。Wash the prawns without shelling and set aside.

Step 2

热上锅免油，先把明虾煎干水分呈红色，以及闻到虾味。Heat the wok without oil, fry the prawns until the water reduced and the prawns turn to red colour.

Step 3

粗盐倒入锅内，加入五香八角和桂皮，再把虾埋好，开大火焗至冒烟调小火。Pour the coarse salt into the pot, add the spiced star anise and cinnamon, then cover the prawns and simmer on high heat until smoking then turn down the heat.

Step 4

打开盖撒入适量香茅碎，再焗5分钟即可熄火。Open the lid and sprinkle some chopped lemongrass, and bake for 5 minutes before turning off the heat.