【海鮮食譜】Son姐煮場｜砵酒蒜茸牛油蝦 Sauteed Prawns with Garlic Butter and Port Wine

食譜： https://bit.ly/2B87bCy

不少人對張慧敏「Son姐」也不陌生，作為獵頭公司創辦人兼CEO，她縱橫職場多年，見盡職場光怪陸離之事，是一位女強人。想不到原來Son姐除了出得廳堂，還入得廚房，廚藝極之了得！作為一個媽媽，Son姐施展渾身解數，務求令兩個仔女都食得開心。我們當然抓緊機會，請Son姐煮幾味，過幾招給各位觀眾。

材料：
大蝦 1-2斤
蒜茸 1小碗
砵酒 1杯
牛油200克
鮮露 1湯匙

做法：
1.蝦洗乾淨剪頭剪腳挑去蝦腸，平放在廚房紙上，先放入雪櫃抽乾水分
2.燒紅易潔鑊，不需要落油 放入蝦煎香兩面
3.直接加入牛油蒜茸爆香加糖鮮露和蝦一起爆炒
4.鑊邊加入砵酒立即點火
5.燒至砵酒醬汁濃稠即可上碟

Sauteed Prawns with Garlic Butter and Port Wine

Ingredients:
Prawns 1-2 catty
Minced Garlic 1 small bowl
Port Wine 1 cup
Butter 200 g
Seasoning Sauce 1 tbsp

Steps:
1. Wash prawns, cut the head and feet, remove devein. Lay down the prawns on the kitchen paper. Put into the refrigerator for drain water.
2. Heat the pan. Put the prawns in without oil, pan fry on both sides.
3. Saute butter and garlic. Add seasoning sauce with prawns and fry well.
4. Put port wine in edge of the pan, ignite immediately.
5. Burn the port wine sauce begins to thicken. Serve it.

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