悶熱的天氣，總饞那一口熱辣鮮香喚醒味蕾；聚餐的餐桌上，也少不了一道色澤紅亮的硬菜撐場面。香辣油燜蝦，就是這樣神奇的存在——油亮的醬汁裹著彈牙蝦肉，咬下去瞬間爆汁，辣味與鮮味在舌尖交織，無論是配米飯還是下酒，都堪稱一絕！跟著這份超詳細家常做法，做出下飯美味！

食材準備：

鮮蝦：500克

生姜：1塊

大蒜：1頭

干辣椒：10克

小米辣：3-4個

大蔥：半根

料酒：2勺

生抽：3勺

老抽：小半勺

蠔油：1勺

白糖：半勺

制作步驟：

1.鮮蝦剪去蝦須、蝦槍，用牙簽從蝦背第二節處挑出蝦線，然后在蝦背劃一刀。處理好的蝦放入碗中，加入1勺料酒、少許姜絲，抓勻腌制15分鐘。

2.鍋中倒入50毫升食用油，燒熱，將腌制好的蝦瀝干水分，分次放入鍋中。炸至蝦身變紅、外殼酥脆后，撈出控油。

3.鍋中留底油，放入蒜末、姜絲、干辣椒段、小米辣碎、蔥段，小火炒出香味。接著加入2勺生抽、1勺蠔油、半勺白糖和老抽。翻炒均勻后，倒入200毫升清水，大火煮開。讓醬汁充分融合，煮出濃郁的香辣味道。

4.炸好的蝦重新放入鍋中，淋入1勺料酒，蓋上鍋蓋，轉小火燜煮3分鐘，讓蝦肉充分吸收醬汁。開大火收汁，待醬汁濃稠裹滿蝦身后，即可出鍋裝盤。撒上少許白芝麻或香菜，一道色香味俱全的香辣油燜蝦就大功告成！

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當油燜蝦紅亮的色澤在盤中閃耀，香辣氣息順著熱氣鉆進鼻腔，夾起一只輕輕咬開，醬汁瞬間在口腔迸發，蝦肉彈牙鮮嫩。無論是獨食解饞，還是宴客露一手，這道菜都能輕松拿捏全場！快趁著有空走進廚房，把這份熱辣美味端上自家餐桌吧！