Feng Wei Prawn --- CNY Dish

This one may take more time to do coz you have to put the prawns nicely but once you bring them to table... people will be amazed :) 凤尾兰花虾
Steamed Shrimps

材料
Ingredients

大草虾10只，香菜1棵
10 large shrimps, 1 stalk cilantro

调味料
Seasoning

蛋白半个，盐半茶匙，胡椒粉少许，大白粉1茶匙
1/2 egg white, 1/2t salt, one pinch of white pepper, 1t cornstarch

高汤或清水半杯，盐1/4茶匙，太白粉水1茶匙，麻油少许
1/2C broth (or water), 1/4t salt, 1t cornstarch solution, sesame oil as needed

作法
Cooking Method

将草虾头切下，虾身去壳，留尾，洗净后，由背部X开，拌入调味料(1) 淹10分钟。
Discard the head of the shrimp, shell and save the tail. Rinse and cut open the
back of the shrimp, and marinate in seasoning (1) for 10 minutes.

将虾尾由腹部往后穿入，拉出虾尾，排在蒸盘上，全部做好入锅，以中火蒸5分钟。
Fold the shrimp over so that the tail pokes through the stomach, arrange on plate, steam over medium heat for 5 minutes.

将调味料(2)烧开，淋在蒸好的凤尾虾上，放少许香菜即成。
Bring seasoning (2) to a boil, drizzle on the shrimps, and sprinkle with cilantro. Serve.

备注
Notes

列下的虾头可用来煮味噌汤，不要丢掉。剥虾壳时要留下最后一截，虾尾才不会掉，不可全部剥掉只留尾。
Retain the head of the shrimp after removing as a flavouring for miso soup and other dishes. Do not remove the last piece of shell which connects the tail of the shrimp to the body, or the tail will break off easily.