金沙香茅虾Pan-fried Lemongrass and Salted Egg Yolk Prawns

以少许盐腌虾，然后拍沾少许薯粉。 Sprinkle a little salt on the prawns and pat with some tapioca flour over.

起锅热油，大火把鲜虾炸熟捞出，再把咖哩叶、疯柑叶及香茅丝一起放入炸香后盛出。Heat oil in wok and add in some shredded lemongrass together with the prawns. Deep-fry until fragrant. Dish out and put aside.

另外起锅热2汤匙油，加入混合调味料A，煮至发泡。Heat another clean wok with 2 tablespoons oil. Sauté combined seasoning ingredients A. Fry until bubbly.

加入虾、调味料B和半份炸香料，炒均盛碟，撒上其余的炸香料即可上桌。Put in the prawns, seasoning B and half portions of the fried spices, toss well then dish out on plate, sprinkle the remaining fried spices over and serve.