原文：

                     脆皮炸虾

材料：去皮对虾12个（约600克）、精盐两克、胡椒粉少许，麻油一克，芡粉糊200克、花生油1000克（实耗100克）。 

制作：将去皮对虾剔掉内脏，洗净沥干。每个对虾腹部切三个交叉口，勿切透，涂上精盐、麻油、胡椒粉，腌10分钟，用芡粉糊拌匀。

将油烧至约六成热，把带芡粉糊的虾入锅炸至酥脆，呈浅黄色。置于盘中上桌，可蘸汁食用。

译文：

                     Deep-fried Crisp Prawns

Ingredients:

12shelled prawns( about 300g）

2g            refined salt 

some       ground pepper powder 

1g           sesame oil

200g       cornstarch paste

1000g     peanut oil( 100g will be consumed)

Process:

Remove intestines from shelled prawns. Wash and drain. Make three cross-cuts on each prawn's belly part, but don't cut through. Marinade prawns in a mixture of refined salt, sesame oil and ground pepper powder for 10 minutes.

Heat oil in wok over high fire until smoke almost rises. Put prawns with cornstarch paste in oil and desep-fry to be ivory well-done and crispy. Remove into a plate and serve. It may be eaten together with seasoning sauce.

从上述菜谱的译文中，我们可以看到，每句英语都是无主句， 而且句子很短，大都呈省略句。这样的英语在菜谱中可以使读者快速而有效地掌握烹饪的步骤，从而达到传递信息的目的。