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不同的蝦配合不同的煮法
可以提升蝦的鮮味
買了大大隻又淡淡肉的花竹蝦回家
最適合以蒜蓉開邊蒸來炮製他們吧！
材料：(2-4人份量)
海蝦 12隻
蒜頭 68g
油 1湯匙
鹽 3/4茶匙
做法：
1. 洗淨，先剪去蝦頭的尖刺、蝦鬚、蝦腳；然後在蝦的背面，於蝦頸位落剪刀，從蝦頭到蝦尾的背部剪開 (不要剪斷)，除去蝦腸，沖洗乾淨後瀝乾水份備用；
2. 蒜頭切碎為蒜蓉，加入油和鹽拌勻；
3. 把step 2的醃料釀入蝦中央；
4. 放入燒滾水 (開水) 的鑊中，用大火隔水蒸約8至10分鐘 (視乎蝦的大小而定)；見蝦殼轉紅色和蝦肉轉全白色，即熟透。
備註：
1. 如喜歡的話，蒸熟後可灑下蔥粒，淋上少許熟油，會更香更惹味；
2. 開邊蒸的方法，用大隻的海蝦比小蝦更容易處理，而且入口淡淡肉。