泰惹味香料炒蝦  Stir-fried Shrimp with herbs & spices

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A quick and flavourful Thai-style stir-fried shrimp dish inspired by my Thai mom’s home cooking.

This recipe blends fresh herbs, spices and green peppercorns with Chinese wok-frying techniques — simple, aromatic, and perfect for everyday meals.

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泰惹味香料炒蝦

這道「泰惹味香料炒蝦」是我自創的家常菜式，靈感來自泰媽媽常煮給我吃的香葉炒蝦。
傳統的泰菜其實很少有像這樣爆香炒鍋的做法，這是華人移民帶進來的烹調技巧，後來在中部和曼谷菜系裡才越來越普遍。

這樣的做法既有泰式的香辣，也帶著中式炒鍋的鍋氣，在香港人家裡煮起來也很容易上手。

Stir-fried Shrimp with Herbs & Spices

Stir-fried shrimp with herbs & spices is my playful twist on a classic Thai home-style dish.
Traditional Thai cooking rarely uses stir-frying with oil and aromatics — this method was brought in by Chinese immigrants and is now more common in central Thai and Bangkok-style recipes.

It’s a tasty bridge between Thai flavors and Chinese wok cooking, making it perfect for a quick home meal.

泰國食材介紹 Thai Ingredients Highlight

人參薑（Fingerroot, Krachai）

人參薑（又稱卡岱 Krachai）是東南亞常用的香草根莖，味道介於薑與青草之間，帶一點微甘清香。在泰國常用來去腥提味，特別適合炒海鮮或煮湯，能帶出層次感。
Fingerroot (known as Krachai in Thai) is a common herb root in Southeast Asian cooking.
It tastes like a mix between mild ginger and fresh herbs, adding a subtle earthy aroma.
It’s great for removing fishy smells and adding depth to seafood stir-fries or soups.

青胡椒（Fresh Green Peppercorns）

青胡椒是一串串還未乾燥的胡椒果，咬下去會有輕微辛辣與果香，帶來獨特的鮮香層次。在泰國熱炒海鮮、打拋或香料炒菜裡都很常見，增添辛香與口感。
Fresh green peppercorns are young pepper berries, picked before drying.
They have a bright, slightly spicy bite and a mild fruity note.
They’re popular in Thai stir-fries and curries, adding both aroma and a fun pop of texture.

檸檬葉（Kaffir Lime Leaves）

檸檬葉（又叫青檸葉、Kaffir Lime Leaves）是泰國料理不可或缺的香料之一，帶有獨特的清新柑橘香氣。煮湯、炒菜或做咖哩時撕碎加入，能去腥解膩，讓整道菜味道更鮮明爽口。
使用時最好用手撕或對折去除葉脈，再撕成小片，香氣更易釋放。
如果買不到新鮮檸檬葉，可用冷凍或乾燥版本，但香氣會稍弱。

Kaffir lime leaves are an essential herb in Thai cooking, known for their bright citrus aroma.
They add a fresh, zesty note that lifts soups, stir-fries, and curries, helping to cut through richness and balance seafood dishes beautifully.

泰式辣椒醬（Nam Prik Pao / Thai Chili Paste）

泰式辣椒醬（泰文：น้ำพริกเผา，Nam Prik Pao）
是泰國家常菜裡最常用的百搭調味料之一。
它用烤乾辣椒、蝦米、洋蔥和蒜頭炒香製成，味道帶甜、微辣又帶煙燻香。
不論是炒蝦、炒蔬菜、煮湯還是拌飯，放一匙下去就能瞬間提升風味，是冰箱必備的泰味靈魂醬。
泰國超市最常見的品牌就是 Maepranom 媽媽牌，味道穩定、鹹甜平衡。若買不到，可用其他亞洲牌子的泰式辣椒醬或自己在家炒製，但味道會略有差異。

Nam Prik Pao (Thai Chili Paste) is one of the most versatile staples in Thai home cooking.
It’s made with roasted dried chilies, shrimp paste, onions and garlic, giving it a sweet, mildly spicy, and smoky depth.
Just a spoonful can transform stir-fries, soups, noodles or even rice — it’s truly a must-have for adding real Thai flavor in seconds.

更多蝦的食譜
More about Shrimp recipes...

新手無難度的泰式烤蝦餅
Learn how to make Thai Crispy Shrimp Cake

FAQ 常見問題

人參薑如果買不到怎麼辦？
What if I can’t find fingerroot?

人參薑可以用一般薑片或嫩薑絲代替，味道會比較溫和，但一樣能去腥提味。
You can substitute fingerroot with regular ginger slices or young ginger strips. The flavor will be milder but still helps reduce any fishy taste.

青胡椒有替代品嗎？
What can I use instead of fresh green peppercorns?

如果沒有新鮮青胡椒，可以省略，或在最後加一點胡椒粉增添辛香感，口感會稍有不同。
If you don’t have fresh green peppercorns, you can simply skip them or add a dash of ground black pepper for a bit of heat.

檸檬葉要怎麼用？
How do I use kaffir lime leaves?

檸檬葉可用手撕或對折去除葉脈後撕碎，煮湯、炒菜或做咖哩時放進去，能去腥解膩，增添清新香氣。
Tear the kaffir lime leaves by hand or remove the tough stem and shred them. Add them to soups, stir-fries, or curries for a fresh citrus aroma that balances rich flavors.

泰式辣椒醬要選哪個牌子？還能用在哪裡？
Which brand of Thai chili paste do you recommend, and what else can I use it for?

最推薦 Maepranom 媽媽牌，味道穩定、鹹甜平衡，新手也容易掌握用量。
它還是冬蔭功湯（Tom Yum）不可或缺的靈魂材料！平常也能用來炒蝦、炒蔬菜、拌飯或拌麵，冰箱常備一罐超方便。
Maepranom is a popular, reliable brand with a well-balanced sweet-salty flavor.
It’s a key ingredient for Tom Yum soup, and you can also use it to stir-fry shrimp, vegetables, or mix into rice or noodles for instant Thai flavor.

食譜 Recipe

泰惹味香料炒蝦  Stir-fried Shrimp with herbs & spices

bonnie.yveskitchen

泰式香料炒蝦，結合香葉、香料和青胡椒，爆香炒鍋，味道簡單卻惹味，家裡輕鬆煮得到。

Quick Thai-style stir-fried shrimp with herbs, spices, and green peppercorns — simple, fragrant, and full of wok aroma.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Thai

Servings 2

Ingredients

海蝦約10隻 (去殻去腸，留蝦頭）
蒜頭 2小粒 (切碎）
青胡椒 2串
人參薑絲約1湯匙
大紅辣椒 1條 (切段）
清水約 ¼ 杯
辣椒醬 1湯匙
魚露 1茶匙
椰糖 1茶匙
炸葱頭碎 2湯匙
檸檬葉 2塊

Instructions

將蒜頭切碎、紅辣椒切段備用。
燒熱油鑊, 加入蒜頭、薑絲、紅辣椒及青胡椒爆香。
加入辣椒醬及清水炒勻。
加入蝦快炒至熟透。
上碟前加入炸葱頭碎, 檸檬葉碎快炒即成。

Notes

Yves Tips
*香港買不到人參薑，也可以用子薑代替

Keyword thai recipes

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