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【三餸一湯】鮮蝦蓉釀脆環

蘋果日報 2019/09/17 08:00

15-30分鐘食譜港式

材料:
鮮蝦 300克
油條 1孖
臘腸 1條
葱 1棵(切粒)

調味料:
生抽 2茶匙
糖 1/2茶匙

做法:
1. 油條撕開兩條,切成每件3厘米厚
2. 臘腸洗淨,切幼粒
3. 鮮蝦去殼、抹乾,用刀背大力拍爛,攪拌成蝦膠
4. 拌入臘腸粒、葱粒及調味料
5. 將蝦膠釀入油條內,放入熱油內,以中火煎至表面呈金黃香脆



Ingredients:
300g fresh prawn
1 pair deep-fried flour stick
1 preserved sausage
1 stalk spring onion (diced)

Seasonings:
2 tsp soy sauce
1/2 tsp sugar

Steps:
1.Tear flour stick to 2. Cut into 3cm thick pieces.
2. Rinse preserved sausage and finely dice.
3. Rinse prawns and pat dry. Smash with back of knife until mushy.
4. Mix prawn paste, preserved sausage and seasonings.
5. Stuff prawn paste into flour stick pieces. Pan fry over medium heat until crispy golden brown.
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油條先撕開兩半,再切成每件3厘米厚。
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臘腸洗淨,切幼粒。
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鮮蝦肉用刀背大力拍爛,然後剁成蝦膠狀。
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蝦膠拌入臘腸粒、葱粒及調味料。
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將蝦膠釀入油條內。
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燒熱油,以中火煎至表面呈金黃香脆。
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