沖繩香檸汁酸辣蝦仁
Shikuwasa Juice Sour & Spicy Shrimp

1. 蒜頭和紅辣椒剁碎。

2. 混合調味料，將沖繩香檸汁、天然蔗糖、水份和魚露拌勻，再加入蒜蓉和紅辣椒碎拌勻。

3. 甘筍和青瓜刨絲

4. 在蝦仁中加入鹽、料理酒和胡椒粉拌勻。

5. 燒熱鑊下油，加入蒜片及蝦仁，炒至蝦仁熟透，放涼備用。

6. 倒入一半份量調味料到甘筍絲和青瓜絲中拌勻。

7. 加入蝦仁後，再倒入餘下的調味料後，將材料徹底拌勻。

8. 平均置於碟中，再加入調味料，灑上少許芝麻，加入香草裝飾即可。

1. Chop the garlic and red chili peppers.

2. Mix the seasoning together: Okinawa Shikuwasa juice, natural cane sugar, water and fish saruce. Add the chopped garlic and red chili peppers and mix well.

3. Julienne the carrot and cucumber.

4. Marinate the shrimp with salt, cooking sake, and black pepper.

5. Heat up a wok with oil, add garlic and shrimp, then stir-fry until the shrimp is cooked through. Set aside to cool.

6. Mix half of the seasoning mixture with the carrot and cucumber.

7. Add shrimp to the carrot and cucumber mixture, and add the rest of the seasoning mixture and mix everything thoroughly.

8. Put the ingredients evenly onto plates, pour some seasoning mixtures over the top, sprinkle with sesame seeds, and garnish with herbs.

食譜設計：何師奶 ~《全職"煮"婦生活逸事 + 烹飪分享》

Recipe by Mrs. Ho