荔枝蝦球 Litchi and Prawns

Litchi and Prawns 荔枝蝦球

廣東菜有複雜的和不複雜的，今天介紹給大家的是一個容易和很好味的廣東菜，這也是我很喜愛的。試試吧！

材料:
Ingredients:
鮮荔枝 250 克, 大蝦肉 250 克, 紅辣椒 2 個, 小許蒜茸, 小許甘筍花
250g litchi, 250g prawn meat, 2 hot red peppers, garlic and Gan bamboo

做法:
Method:
(1)把鮮荔枝去皮和核 ， 紅辣椒切成小塊待用；
(1)Peel and stone the litchi. Cut the hot red peppers into small pieces.

(2)大蝦肉在背上切一刀，深溝三分之二，然後加鹽、淀粉腌 20 分鐘；
(2)cut the prawns along the back going half way through the thickness, add salt, and dry starch, leave for 20 minutes.

(3)油鍋燒至四成熱，將蝦球滑熟；
(3)Stir fry in 4 fold hot oil. Drop finely prawns

(4)鍋中留底油少許，放入蒜茸、甘筍花，然 后 把 荔 枝、紅 椒 塊、蝦球倒入鍋中，烹少許上湯，加鹽、糖，最后用一點水淀粉打芡，盛入盤中即可。
(4)Drop finely chopped garlic and Gan bamboo shoots into hot oil, then add litchi, hot red peppers and prawns, toss a few times, add soup, salt, sugar and thicken with cornstarch solution.