准备时间: 5分钟
制作时间:：20-25分钟
成品时间 : 30 分钟
难度：简单
很多年前当我刚离开中国到捷克定居，一开始是住在捷克摩拉维亚（Moravia）地区的一个叫做“Telč ” ，一个称为莫拉维亚珍珠的迷你小镇，作为当时的交换厨师，我在当地有名的 “Restaurant U Zachariase “工作。这是一家在台尔茨市(Telč )中心最有名的饭店，内部装修十分的欧洲古典。那家饭店以捷克本土菜扬名，作为第一个在当地饭店工作的中国人，当时的工作之一，就是在那家饭店增加一些中西结合的中餐来吸引外来的旅客。记得当时，在制作中国菜的过程中曾经和当时的主厨发生过争持，就是因为中餐有一道”过油 ” 的程序，就是把上过浆的肉类，在热油里炸过一遍，以保持肉的外部香脆内鲜嫩，炸过的油锅滤一下做下一道菜继续用。但是捷克主厨不明白这一道过程，称之为：“浪费”。而浪费在物价高昂的捷克，是十分禁忌的。为了这个问题，老板还亲自品尝一下两种不同的做法所带来的不同的味道。经过研究，还是同意了我的做法，毕竟这位老板，也是个美食家，在原料价格和美食的口味上，他还是选择尊重原味。这家饭店的菜谱上，至今还保留着当初我所参与研制的一些中捷混合了的中国菜。如果有机会去那个美丽的文艺复兴式建筑的捷克小镇，建议你们去那家古典古雅的饭店看看。那个饭店还有家连锁的旅馆叫做：台尔茨旅馆 （Hotel Telč) ，就在饭店隔壁，也是十分的特色。（编写：Bingqing , 摄影： Bingqing )
Step By Step Gallery:
烹饪原料：
- 有头新鲜大虾1 斤
- 大蒜一只捣成泥待用
- 葱一把切葱花
- 小洋葱1 个切丁
- 辣椒1-2 个，喜欢辣的可以多放
- 盐1 小茶匙白胡椒粉1 小茶匙
- 生粉或者木薯粉3 大汤匙待用
- 菜油2 杯 （炸大虾用）
- 炒香葱用油2 汤匙
烹饪方法：
1。把虾放到加了一点盐的清水里泡5 分钟洗干净。先剪虾须、虾枪，剪清虾爪及桡足。然后用牙签，在虾的节段处的空档中插进去，把虾里面黑色的虾肠勾出来。把虾再洗洗，然后用厨房纸擦干。要肯定抹干水份，否则熱油飞溅，要小心哦~~~
2。把虾放到大碗里。加3 汤匙的生粉或者木薯粉，抓匀。
3。让生粉或者木薯粉与均匀的裹在虾皮外带用。另外一个小小碗中放入1 茶匙盐和半茶匙白胡椒黑胡椒粉混合均匀待用。
4。可以准备2 个锅子，一个用来炸虾，一个用来炒调料。用一个铁锅，放入2 杯油，中火烧热。然后一个个的把虾放进去油炸。炸1 分钟翻个面再炸一下。
5。看到虾表面香脆了，就用漏勺拿出来，在厨房纸上过滤一下。虾不能炸太久，最多1-2 分钟哦。。不然虾肉会很硬的。
6。然后把油倒掉洗干净擦干（或者用另外一个锅子炒）
7。锅中放2 汤匙油烧热。把大蒜，小辣椒，小洋葱丁，葱花放入。
8。炒香（大约2 分钟）这个时候满屋的香气哟，口水嘀嗒了~~
9。然后把炸过的大虾放入，中大火快速炒，加入椒盐混合物，把各种原料均匀的和大虾一起翻炒大约半分钟。就可以倒出来装盘了。千万不要炒太久了。
10。香把香把。。外焦香辣可口，肉软嫩鲜美， 令你无穷回味~~尤其是炸脆的外皮，不喜欢拨虾皮的人，也可以把皮耶一起吃掉吧~~~
11。这个是今天的晚饭拉：椒盐炸大虾，炸鱼排，炒青菜不高兴调照片了。都是小孩们喜欢的哟~~~晚饭要有激情哟！！
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