中文介绍大虾与水果搭配，菜式新颖，味道独特。香芒烤大虾
主料：大虾12只，小芒果6个；
调料：芒果汁、薄荷汁、冰糖、白醋、吉士粉30克、盐1克；
香芒烤大虾的烹饪制作方法：
将鲜虾尾部开刀加盐、姜、葱腌制3小时，芒果去核、取两边带皮果肉。再取少许果肉制成果泥备用，将腌制好的鲜虾裹上少许吉士粉，炸至金黄酥脆，使用带皮芒果垫底，淋上芒果泥即可/
口味特点：酥脆具果香。
烹饪操作关键：炸虾时要控制好油温，突出酥脆。
英文解说Prawns and fruit mix, new dishes, unique flavor.
Ingredients: 12 shrimp, a small mango 6;
Seasoning: mango juice, mint sauce, rock sugar, white vinegar, 30 grams custard powder, salt, 1 g;
Grilled prawns with Mango production of cooking methods:
The shrimp tail cut salt, ginger, pickled onions 3 hours, mango to the core, take the skin on both sides of the flesh. Then take a little spare flesh into pulp, the marinated shrimp wrapped in a little custard powder, deep fry golden crisp, the use of the mango skin bottom, then topped with mango mud /
Taste characteristics: crisp with a fruity aroma.
Cooking operation key: Shrimp good time to control the oil temperature, highlighting the crisp.
