日式炸蝴蝶蝦

中午帶著實驗的心態製作日式炸蝴蝶蝦，經過一番努力終於讓我實驗成功了~好豐盛的一個早午餐呀~
第一次試作，難免未盡完美，配料也是臨時翻的，所以擺盤不太好看！不過能夠做成功已經很滿意囉！哈哈！好吃唷~

🇺🇸 Read in English

At noon, I made Japanese-style fried butterfly shrimp with an experimental mindset. After some effort, my experiment finally succeeded! What a hearty brunch~

Since it was my first attempt, it's inevitably imperfect, and the side ingredients were whatever I could find, so the plating isn't very pretty! But I'm quite satisfied that I managed to make it successfully! Haha! It's delicious~

嚴格說起來這一道菜不能列入懶人料理，因為實在是太費工辣~ 準備的材料也不少。上週末去買了一些很讚的明蝦，一直想實驗炸天婦羅，所以前幾天在線上跟咪購請教作法，(他以前當過日本料理師傅，專業的咧！)由於炸天婦羅需要靠刀工來處理蝦身，也不是講一講就能切出來的刀工，所以，他建議我可以先試試看將蝦片開，做成蝴蝶蝦先試試看。早上在家處理公事到十一點多，想想，吃飽飯再進公司好了。

翻翻冰箱冷凍庫看到上週買回來的明蝦，之前去超市也添購了天婦羅粉跟麵包粉，於是決定來試試看！

之前咪購跟我說，片蝦的時候，最重要的一步就是要把蝦身的筋切斷，要很小心不要把肉身給切斷了，果然，今天五隻蝦就被我切斷了兩隻，刀子磨得很利，力道並不好控制。尤其是我們這種拿筆的，拿刀怎麼會靈活呢？(牽拖~@@)

土法煉鋼將「碩果僅存」的三隻蝦片好，接下來就是準備油炸囉，做法如下：

🇺🇸 Read in English

Strictly speaking, this dish cannot be classified as lazy cooking because it takes too much effort~ and requires quite a few ingredients. Last weekend, I bought some awesome prawns and always wanted to experiment with making shrimp tempura. So, a few days ago, I asked Migo online for the recipe (he used to be a Japanese cuisine chef, very professional!). Since frying tempura requires knife skills to prepare the shrimp, which isn't something you can master just by hearing about it, he suggested I try slicing the shrimp open to make butterfly shrimp first.

Rummaging through the freezer, I saw the prawns I bought last week. I had also purchased tempura batter mix and breadcrumbs from the supermarket earlier, so I decided to give it a try!

Migo told me before that when butterflying the shrimp, the most important step is to cut the tendons in the shrimp's body. You have to be very careful not to cut completely through the meat. Sure enough, out of the five shrimps today, I accidentally cut two in half. The knife was sharpened very well, and the force wasn't easy to control. Using my amateur skills, I managed to butterfly the 'three surviving' shrimps. Next is getting ready to deep-fry.

🛒 準備材料 (Ingredients)

• 明蝦或草蝦 (Prawns or Grass Shrimp)： 愛吃幾隻就準備幾隻
• 天婦羅粉 (Tempura Batter Mix)： 適量
• 玉米筍 (Baby Corn)： 數根
• 麵包粉 (Panko/Breadcrumbs)： 適量
• 雞蛋 (Egg)： 1 顆
• 生菜、蕃茄 (Lettuce and Tomato)： 適量 (擺盤用)

👨‍🍳 作法步驟 (Instructions)

• 處理蝦身：將蝦去頭，剝殼，將蝦從背上片開，取出泥腸後，兩翼再輕輕各劃上一刀。然後將蝦翻過來，在蝦腹輕輕劃橫刀，將筋切斷，這樣蝦子炸的時候就不會捲起來，會變漂亮的蝦排。此時力道要好好控制，不然很容易將蝦切斷喔！
  (Remove the head and shell of the shrimp. Slice the shrimp open from the back, remove the digestive tract, and gently make a light cut on each of the two 'wings'. Then turn the shrimp over and gently make horizontal cuts on the belly to sever the tendons. This prevents the shrimp from curling up when fried. Control your force well, otherwise, it's easy to cut the shrimp in half!)

輕劃蝦腹切斷蝦筋

漂亮的蝴蝶蝦排完成

• 準備粉漿：接著準備粉漿，約一碗天婦羅粉加上一整顆蛋先攪拌，再慢慢加入水調成漿狀。
  (Prepare the batter. Mix about a bowl of tempura flour with a whole egg first, then slowly add water and stir until it becomes a paste.)
• 裹粉油炸：起一油鍋，油要足夠浸到整隻蝦，油溫約 180 度，可以用粉漿做測試，一滴下去馬上浮起來的狀態就差不多了。將蝦沾點乾粉之後，裹上粉漿，再裹上麵包粉之後就可以下鍋油炸，一開始用小火，避免將麵包粉燒焦。
  (Heat a pot of oil. There should be enough oil to submerge the whole shrimp. The oil temperature should be around 180°C. Coat the shrimp lightly with dry flour, dip it into the wet batter, coat it with breadcrumbs, and then deep-fry. Start with low heat to prevent burning the breadcrumbs.)

• 逼油起鍋：翻面炸到有點金黃色後，開文火逼油之後就可以起鍋了。起鍋後用紙巾將多餘的油瀝乾。剩下的粉漿裹上玉米筍下鍋油炸，這時火也不能太大唷，玉米筍容易燒焦。
  (After flipping and frying until somewhat golden brown, turn up the heat slightly to force out the oil, then remove it from the pan. Drain excess oil with paper towels. Coat the baby corns with the remaining batter and deep-fry them.)

順便炸些玉米筍

起鍋瀝油

• 擺盤上桌：生菜切絲擺盤淋上沙拉醬，切兩片蕃茄當裝飾，鋪上紙巾，將蝦排及玉米筍擺上，就是一道豪華感十足的「日式炸蝴蝶蝦」拼盤囉~^^
  (Shred the lettuce for the base, drizzle with salad dressing, slice tomatoes for garnish, and place the shrimp cutlets and baby corns on top. Now you have a luxurious 'Japanese-style Fried Butterfly Shrimp' platter~ ^^)

吃的時候可以沾點用味霖加柴魚汁及蘿蔔泥調成的沾醬，我今天沒有準備。不過因為食材新鮮，雖然吃的是原味，但是食材的香甜完全展現出來，讓我到現在還是口齒留香唷~

🇺🇸 Read in English

When eating, you can dip it in a sauce made of mirin, bonito soy sauce, and grated daikon radish, though I didn't prepare any today. However, because the ingredients are fresh, even though I ate it plain, the sweetness of the seafood was fully revealed, leaving a lingering flavor in my mouth even now~

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