白灼蝦｜Scalded Shrimp｜2種白灼蝦方法及廣東人食白灼蝦豉油汁做法｜Two Methods of Scalding Shrimp｜Soy Sauce Dip **字幕CC Eng.Sub*

🟢材料：
海蝦 500 克
薑 1 塊
蔥 1 條
辣椒、蒜頭 適量
豉油 適量

🟢做法：
1️⃣先做一個豉油汁。將蒜頭和辣椒切碎放入碗中，灒入熱油，可直接加入豉油，或把豉油加進煮熱油的小鍋中讓豉油受熱後加入蒜蓉辣椒中。
2️⃣海蝦去刺去腸洗淨，水滾後下蔥和薑，加入蝦煮約 2 至 3 分鐘，待水再次滾起且蝦轉色後即可撈出。
3️⃣另一無水白灼蝦的做法，是鍋底放些薑片和蔥段，加入蝦蓋鍋蓋煮約 3 分鐘，待蝦轉色熟透即可出鍋。

🟢Ingredients:
Shrimp - 500g
Ginger - 1 piece
Spring Onion - 1
Chili Pepper, Garlic - as needed
Soy Sauce - as needed

🟢Cooking Directions:
1️⃣ Make the soy sauce dip first. Chop garlic and chili into small pieces and put them in a bowl. Add hot oil to the mixture and then mix in soy sauce. Alternatively, you can add soy sauce into the pot that was previously used to heat up oil, then add soy sauce into garlic and chili mixture.
2️⃣ Remove the spines and intestines of the shrimps and wash them clean.. Bring a pot of water to a boil, add ginger and spring onion, then add the shrimps and cook for about 2 to 3 minutes until the shrimps turn red and the water boils again. Remove the shrimps from the pot.
3️⃣ For the second method, place some ginger slices and spring onion in the bottom of the pan, add the shrimps and cover the pan. Cook for about 3 minutes until the shrimps turn red and are fully cooked. Serve the shrimps with the soy sauce dip on the side.

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