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蒜辣牛油蝦球
四位用
材料:中蝦肉 300 克、洋蔥 100 克 [切塊]、牛油 30 克、蔥粒 1 湯匙
芡汁:李錦記蒜蓉辣椒醬 2 湯匙、李錦記舊庄特級蠔油 2 茶匙、水 80 毫升、糖 1 茶匙、粟粉 ½ 茶匙
做法:
1. 以 2 湯匙油爆香洋蔥,加入蝦肉炒勻。
2. 加入芡汁煮至蝦熟。
3. 離火後加入蔥粒及牛油,拌至牛油溶化成濃汁。
預備時間:5 分鐘
烹調時間:10 分鐘
Chili Garlic Butter Prawns
4 Servings
Ingredients: Prawn meat 300 g, Onion 100 g [diced], Butter 30 g, Chopped green onion 1 Tbsp
Sauce Mix: Lee Kum Kee Chili Garlic Sauce 2 Tbsp, Lee Kum Kee Premium Oyster Sauce 2 tsp, Water 80ml, Sugar 1 tsp, Cornstarch ½ tsp
Directions:
1. Sauté onion in 2 Tbsp oil until fragrant. Add prawns and sauté well.
2. Add Sauce Mix and simmer until prawns are cooked.
3. Remove from heat. Add green onion and butter. Stir to melt butter and thicken sauce.
Preparation: 5 minutes
Cooking: 10 minutes
![](https://i.ytimg.com/vi/9JPb6_8OtUU/maxresdefault.jpg)