茄汁煎蝦碌給我的感覺是一款「人見人愛」的菜式，更是一款用來宴客的經典菜式。小時候，每次媽媽做這菜式必有特別理由，生日又或是宴請朋友到家裏作客。媽媽做的會喜歡多一點醬汁，而我做的喜歡先把蝦用熱燙燙的油炸得香脆一點，然後再輕輕的在那又甜又酸的醬汁中略煮半分鐘，把那蝦放到口裡，那種感覺、那般味道，確實是回味無窮
材料：
大蝦 4-6隻 ｜ Prawns 4-6
鹽及胡椒粉，調味 | salt & pepper , for seasoning
栗粉，2湯匙 | Cornstarch 2 tablespoons
無鹽牛油 ，20g | Unsalted butter 20g
蒜頭，4粒切碎 | Garlic 4 cloves , minced
乾蔥，4粒切碎 | Shallots 4 , minced
茄汁 ，5湯匙 | Ketchup 5 tablespoons
水，2湯匙 | water 2 tablespoons
糖 ，1茶匙 | Sugar 1 teaspoon
喼汁 ，1湯匙 | Worcestershire sauce 1 tablespoon
蔥段 | Spring onion sectioned
做法：
蝦洗淨後去腸，瀝乾，並在蝦背之上用刀𠝹開；用鹽及胡椒粉將蝦醃味，沾上粟粉，待用
Devein prawns and use a sharp knife to cut open the top of prawn, season with salt and pepper, coated with cornstarch. Set aside
準備一鍋熱油，將大蝦炸至金黃色，瀝乾待用
Fried shrimps in hot oil until golden brown. Drain and set aside
將蒜頭,乾蔥爆香，然後加入水、茄汁及調味，將醬汁煮熱，加入喼汁
In a frying pan or skillet , sauté garlic , shallots and add ketchup and water. Simmer in low flame to heat up the sauce , add Worcestershire sauce and seasoning .
加入大蝦攪拌混合即可，加入蔥段後熄火。上碟後撒上芝麻。
Toss in prawns and mix through. Turn off the heat and add in spring onions. You may like to add toasted sesame seeds for garnishing.
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