中文介紹
大蝦與水果搭配，菜式新穎，味道獨特。主料：大蝦12隻，小芒果6個；
調料：芒果汁、薄荷汁、冰糖、白醋、吉士粉30克、鹽1克；
香芒烤大蝦的烹飪製作方法：
將鮮蝦尾部開刀加鹽、姜、蔥醃製3小時，芒果去核、取兩邊帶皮果肉。再取少許果肉製成果泥備用，將醃製好的鮮蝦裹上少許吉士粉，炸至金黃酥脆，使用帶皮芒果墊底，淋上芒果泥即可/
口味特點：酥脆具果香。
烹飪操作關鍵：炸蝦時要控制好油溫，突出酥脆。
英文解說
Prawns and fruit mix, new dishes, unique flavor.
Ingredients: 12 shrimp, a small mango 6;
Seasoning: mango juice, mint sauce, rock sugar, white vinegar, 30 grams custard powder, salt, 1 g;
Grilled prawns with Mango production of cooking methods:
The shrimp tail cut salt, ginger, pickled onions 3 hours, mango to the core, take the skin on both sides of the flesh. Then take a little spare flesh into pulp, the marinated shrimp wrapped in a little custard powder, deep fry golden crisp, the use of the mango skin bottom, then topped with mango mud /
Taste characteristics: crisp with a fruity aroma.
Cooking operation key: Shrimp good time to control the oil temperature, highlighting the crisp.
