蝦仁涼拌粉絲（圖）

原料：

粉絲30克(30g mung bean noodles) 蝦仁80克(80g shelled shrimp) 小黃瓜1條(1 Chinese cucumber) 胡蘿蔔1/3根(1/3 carrot) 蔥花1大匙(1T minced scallion)

輔料：

(1) 鹽、料酒各少許(salt and wine as needed) (2) 豆瓣醬1大匙(1T bean paste) 薑汁1/2小匙(1/2t ginger juice) 醋1 1/2大匙(1 1/2T vinegar) 醬油1 1/2大匙(1 1/2T soy sauce) 香油2大匙(2T sesame oil) 鹽1/2小匙(1/2t salt) 胡椒粉1小匙(1t pepper)

做法：

1.沸水中加入少許油、鹽，放入粉絲煮熟後立即撈出浸泡在涼水中；待涼時，取出瀝干水分，拌入少許色拉油備用。 2.蝦仁挑除泥腸、洗淨，然後在沸水中加入少許鹽、料酒，放入蝦仁燙熟後立即撈出浸入涼水，待涼瀝干備用。 3.小黃瓜、胡蘿蔔洗淨，切細絲備用。 4.將調味料(2)混合拌勻即為醬汁。 5.將粉絲置於盤中，放上蝦仁、小黃瓜絲、胡蘿蔔絲，最後淋上醬汁、撒上蔥花，拌勻即可。 1.Add a little oil and salt to boiling water and cook mung bean noodles in water until done.Remove immediately to soak in ice water until cool. Remove and drain well,then mix well with a little cooking oil. 2.Devein shrimp and rinse well. Blanch in boiling water with a little salt and wine added until done,remove immediately to soak in ice water until cold. Remove and drain. 3.Rinse cucumber and carrot well and shred finely. 4.Combine seasoning (2) well to make sauce. 5.Remove mung bean noodles to serving plate and top with shrimp,shredded cucumber as well as carrot. Drizzle with sauce and sprinkle with minced scallion.Mix well and serve.

Tips：

粉絲煮好後，拌色拉油可防止粉絲黏結在一起影響食用。 Add a little oil to the cooked noodles to prevent them from sticking so they will be easier to stir when serving.