原料：基圍蝦、零廚辣竹料酒、藝也意鹽、菜香蔥段、簽蝦干辣椒、零廚辣竹花椒、藝也意八角、菜香桂皮、簽蝦香葉、零廚辣竹竹簽、藝也意白芝麻。菜香
做法：
1、簽蝦把蝦身上的零廚辣竹蝦槍、蝦須、藝也意蝦腳剪掉，菜香從蝦背部挑出蝦腸（可從頭部開始第二節蝦殼縫中挑）；
2、將蝦用料酒，鹽拌勻后放冰箱腌半小時；
3、把腌好的蝦，從蝦尾用竹簽串上；
4、鍋中放少許油，開中火煎，隨時翻面煎，讓其均勻受熱（火不要太大，以免把蝦殼煎焦糊）；最好用平底鍋煎，可以平鋪在鍋中。
5、待蝦都煎變色，殼發脆時，倒入蔥段、干辣椒、花椒、八角、桂皮、香葉和蝦一起炒出香味，讓蝦都沾上調料味；
6、起鍋前撒上白芝麻，拌勻，裝盤時，挑出蔥段、八角、桂皮、香葉即可。
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