鮮人參上蔬炒蝦球
人參有安神及行氣活血的功效，乃冬天補身佳品。除了煲雞燉湯，用來做小菜如人參百合杞子蜜糖豆炒蝦球，同樣可盡嘗人參的甘香味道，而且方便又易煮。
吳漢新師傅
吳漢新師傅入行逾二十年，現為九龍酒店龍逸軒分部主管，曾於喜來登酒店中菜部工作，擅長炮製鑊氣十足的小炒。
大虎蝦鮮爽彈牙
人參燉湯至少要花三至四小時來烹調，用來炮製小菜就簡單得多了，像龍逸軒的吳漢新師傅，便曾以人參來蒸星斑球、燜星斑頭腩，還有蒸金針雲耳滑雞等，其實配海鮮和蔬菜亦適合。今次他教大家製作的鮮人參百合杞子蜜糖豆炒蝦球，同樣為佐飯佳餚。鮮人參和生曬人參的功效相若，不過前者口感爽嫩甘甜，食用更為方便。為了讓人參更出味，吳師傅指應先將其切成小片，並與雞湯同蒸，這比起只泡水更能出味，別忘記爆炒時一同加入參湯，能令甘味更為突出。其中一款材料杞子，亦可加入與參片和雞湯同蒸，有助於短時間釋出甜味。
其他配料包括蜜糖豆和百合，雖然清淡，但各具甜味，還有結實的鮮蝦球，為整道菜帶來了彈牙質感。蝦球建議選用馬來西亞大虎蝦，取其大隻又鮮爽。除了蝦球，斑片配蜜糖豆和百合亦不俗，還可自行加入喜歡的材料，例如西芹、雜椒及肉片等。若將少許參片炸脆後灑於餸面，口感更富層次。調味方面，簡單的糖、鹽、麻油已足夠，絕不宜選用味道濃郁的醬汁，否則會蓋過清香參味。
鮮人參上蔬炒蝦球/ Sauteed Prawns with Honey Beans, Wolfberry, Lily Bulbs and Fresh Ginseng
| 材料 | Ingredients |
| 鮮人參 20克 | Fresh ginseng 20g |
| 雞湯 4湯匙 | Chicken broth 4 tbsp |
| 虎蝦 6隻 | Tiger prawns 6 |
| 蜜糖豆 128克 | Honey beans 128g |
| 鮮百合 32克 | Fresh lily bulbs 32g |
| 杞子 少許 | Wolfberry some |
| 蒜蓉 3瓣 | Minced garlic 3 cloves |
| 糖、生粉、麻油、鹽、油 各適量 | Some of sugar, cornstarch, sesame oil, salt and oil |
| 生粉水 2湯匙 | Cornstarch water 2 tbsp |
製法
1.虎蝦去殼、洗淨、瀝乾，以鹽、糖、麻油、生粉醃三十分鐘。
Shell the tiger prawns, rinse and drain well. Marinate with salt, sugar, sesame oil and cornstarch for 30 minutes.
Shell the tiger prawns, rinse and drain well. Marinate with salt, sugar, sesame oil and cornstarch for 30 minutes.
2.人參切片。
Slice the fresh ginseng.
Slice the fresh ginseng.
3.雞湯、杞子、鮮人參同置於碗內。
Put the chicken broth, wolfberry and fresh ginseng in a bowl.
Put the chicken broth, wolfberry and fresh ginseng in a bowl.
4.雞湯、杞子、鮮人參同蒸十分鐘，備用。
Steam the chicken broth, wolfberry and fresh ginseng for 10 minutes, set aside.
Steam the chicken broth, wolfberry and fresh ginseng for 10 minutes, set aside.
5.百合分成小瓣，洗淨後瀝乾。
Divide the lily bulbs into small cloves, rinse and drain well.
Divide the lily bulbs into small cloves, rinse and drain well.
6.蜜糖豆去蒂，洗淨後瀝乾。
Trim off the stems of honey beans, rinse and drain.
Trim off the stems of honey beans, rinse and drain.
7.虎蝦於滾水中汆水一分鐘，備用。
Blanch the tiger prawns in boiling water for 1 minutes, set aside.
Blanch the tiger prawns in boiling water for 1 minutes, set aside.
8.鑊內燒熱油，爆香蒜蓉。
Heat oil in wok, saute the minced garlic until fragrant.
Heat oil in wok, saute the minced garlic until fragrant.
9.加入百合、蜜糖豆及虎蝦炒勻。
Toss in the lily bulbs, honey beans and tiger prawns.
Toss in the lily bulbs, honey beans and tiger prawns.
10.下鮮人參、雞湯、杞子、生粉水炒勻，以鹽調味即成。
Add the fresh ginseng, chicken broth, wolfberry, cornstarch water and stir well. Season with salt, serve.
Add the fresh ginseng, chicken broth, wolfberry, cornstarch water and stir well. Season with salt, serve.
小貼士Tips
．想保存雞湯、杞子、鮮人參的香味，蒸時可以保鮮紙封碗。
．To keep the fragrance of chicken broth, wolfberry and fresh ginseng, seal the bowl with a plastic wraps when steaming.
．To keep the fragrance of chicken broth, wolfberry and fresh ginseng, seal the bowl with a plastic wraps when steaming.
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