【三餸一湯】芹菜炸蝦餅

蘋果日報 2020/06/25 07:02

食譜雞蛋蔬菜炸蝦15-30分鐘
    材料：
    芹菜 1條
    蝦 250克
    麵粉 100克
    蛋 1隻
    調味：
    鹽 少許
    胡椒粉 少許
    紹酒 少許
    甜椒粉 少許
    做法：
    1.芹菜切小段，再切幼絲。打蛋，加鹽和胡椒粉調味，加入芹菜拌勻。
    2.蝦去頭，去殼留尾，背部切一刀，去蝦腸。蝦加鹽、胡椒粉和紹酒略醃。
    3.蝦兩面沾上麵粉，拍走多餘的粉，再把蝦沾上蛋液和芹菜。
    4.用湯匙協助把蝦平放入油鑊中，炸至定型然後反轉另一面，上碟，撒少許甜椒粉裝飾。

    Deep fried shrimp cake with celery
    Ingredients:
    Celery 1 pc
    Shrimp 250g
    Flour 100g
    Egg 1 pc
    Seasoning:
    Salt Little
    Pepper Little
    Shao Xing wine Little
    Paprika powder Little
    Steps:
    1.Cut celery in small pieces, slice it. Beat the egg, season salt and pepper. Then mix with celery.
    2.Take out shrimp head and shell, keep tail. Cut the back of shrimp, devein shrimp. Marinate shrimp with salt, pepper and Shao Xing wine for a while.
    3.Pat flour on both sides of shrimp. Take out excess flour. Put shrimp into the egg and celery mixture.
    4.Put shrimp in pan and deep fry it. Move to another side when the shape is fixed. Garnish with paprika powder.
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    芹菜切幼絲。
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    蛋漿加入芹菜及調味。
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    鮮蝦取肉留尾，挑蝦腸。
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    用醃料加入蝦中。
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    把蝦兩面平均沾上麵粉。
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    蝦蘸上芹菜蛋漿，平放落鑊炸至定型。