【三餸一湯】金沙蝦球
蘋果日報 2020/07/20 07:00
食譜炸蝦粵菜炒15-30分鐘
- 鹹蛋黃開大火蒸熟。
- 清理鮮蝦，用鹽和胡椒粉醃味。
- 鮮蝦用熱油鑊炸熟，盛起隔油。
- 用器皿壓碎鹹蛋黃至蓉。
- 燒熱牛油，炒香蛋黃蓉至起泡，加入炸蝦同炒。
金沙蝦球
材料：
新鮮蝦 300克
鹹蛋 3隻
鹽 少許
胡椒粉 少許
生粉 3湯匙
牛油 30g
步驟：
1.鹹蛋打開，取出鹹蛋黃，以大火蒸熟鹹蛋黃。
2.新鮮蝦去殼，蝦切背，挑走蝦腸，蝦加入鹽、胡椒，醃10分鐘。
3.蝦撲上生粉，燒熱油，以中火炸蝦1分鐘，取出及瀝乾油。
4.以大火燒熱油，炸蝦1分鐘，取出及瀝乾油。
5.取出及壓碎鹹蛋黃。
6.燒熱牛油，加入鹹蛋黃，炒鹹蛋黃至起泡，加入蝦，炒至均勻。
Stir-fried Shrimp with Salted Egg Yolk
Ingredients:
Fresh shrimp 300g
Salted egg yolk 3 pcs
Salt little
Pepper little
Cornstarch 3 tablespoons
Butter 30g
Steps
1.Beat salted egg and take out salted egg yolk, steam until well done.
2.Shell fresh shrimp. Make a cut on the backside and remove devein, put in salt and pepper into shrimp and marinate 10 mins.
3.Put cornstarch into shrimp, heat the oil, deep fry shrimp for 1 min with mid heat, take out and drain oil.
4.Heat the oil with high heat, deep fry shrimp for 1 min with high heat, take out and drain oil.
5.Take out salted egg yolk and crush.
6.Heat the butter, put in salted egg yolk, fry salted egg yolk until gets bubbles, put in shrimp and fry until mix well.
材料：
新鮮蝦 300克
鹹蛋 3隻
鹽 少許
胡椒粉 少許
生粉 3湯匙
牛油 30g
步驟：
1.鹹蛋打開，取出鹹蛋黃，以大火蒸熟鹹蛋黃。
2.新鮮蝦去殼，蝦切背，挑走蝦腸，蝦加入鹽、胡椒，醃10分鐘。
3.蝦撲上生粉，燒熱油，以中火炸蝦1分鐘，取出及瀝乾油。
4.以大火燒熱油，炸蝦1分鐘，取出及瀝乾油。
5.取出及壓碎鹹蛋黃。
6.燒熱牛油，加入鹹蛋黃，炒鹹蛋黃至起泡，加入蝦，炒至均勻。
Stir-fried Shrimp with Salted Egg Yolk
Ingredients:
Fresh shrimp 300g
Salted egg yolk 3 pcs
Salt little
Pepper little
Cornstarch 3 tablespoons
Butter 30g
Steps
1.Beat salted egg and take out salted egg yolk, steam until well done.
2.Shell fresh shrimp. Make a cut on the backside and remove devein, put in salt and pepper into shrimp and marinate 10 mins.
3.Put cornstarch into shrimp, heat the oil, deep fry shrimp for 1 min with mid heat, take out and drain oil.
4.Heat the oil with high heat, deep fry shrimp for 1 min with high heat, take out and drain oil.
5.Take out salted egg yolk and crush.
6.Heat the butter, put in salted egg yolk, fry salted egg yolk until gets bubbles, put in shrimp and fry until mix well.