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三餸一湯冬至版|歐國強師傅菜單 櫻花蝦蘿蔔灌漿 Fried Radish with Dried Sakura Ebi

蘋果日報 2020/12/13 07:00

食譜歐國強粵菜蔬菜豬肉15-30分鐘冬至

櫻花蝦蘿蔔灌漿
材料:
白蘿蔔 1條
日本櫻花蝦 適量
臘腸 1條
潮州甜菜脯 適量
中芹 少許
芫荽 少許
蝦米 少許
甜豉油 適量
糖 少許
雞粉 少許
炸漿 適量
迷你蛋撻杯 8個
醋汁:
醋 少許
糖 少許
蒜茸 少許
紅椒粒 少許
做法:
1. 臘腸蒸至軟身後切粒;蝦米浸水後切茸;中芹切粒;芫荽切碎;蘿蔔去頭去尾後削皮,然後刨成絲。備用。
2. 準備一個大碗,加入蘿蔔絲、中芹粒、蝦米茸、甜菜脯,再加少許糖及雞粉調味,輕輕拌勻並醃5分鐘。
3. 燒熱一鍋油,放入蛋撻杯,油炸浸熱後夾起,先倒少許炸漿入杯內,再把蘿蔔絲搓成圓形後,放到蛋撻杯內,淋上脆漿封鎖表面。
4. 燒熱油至150℃左右,把蘿蔔連蛋撻杯一起油炸約8-10分鐘,金黃色即可盛起。用小刀幫助脫模,然後用剪刀把多餘的蘿蔔絲修剪,然後上碟。
5. 用一個較密笊籬盛着櫻花蝦,用150℃油溫炸大約2-3秒,使櫻花蝦散發香味,盛起撒到蘿蔔上,最後撒上芫荽,再伴以醋汁及甜豉油食用即可。
Fried Radish with Dried Sakura Ebi
Ingredients:
Radish 1 pc
Dried Sakura ebi some
Chinese sausage 1 pc
Chiuchow sweet pickled radish some
Chinese celery little
Coriander little
Dried shrimps little
Sweet soy sauce some
Sugar little
Chicken powder little
Frying batter some
Mini egg tart moulds 8 pcs
Vinegar sauce:
Vinegar little
Sugar little
Minced garlic little
Red chilli little, diced
Method:
1. Steam Chinese sausage until softened, dice; soak and mince then dried shrimps; dice Chinese celery; finely chop coriander; remove both ends of radish, peel and shred thinly, set aside.
2. In a big bowl, add radish shreds, diced celery, minced dried shrimps, sweet pickled radish, marinate with a bit of sugar and chicken powder for five minutes.
3. Heat a pot of oil, dip fry egg tart moulds in briefly, drain, then pour a little frying batter into the moulds, roll radish shreds into balls, place them in the crusts, top off with more frying batter.
4. Heat oil to around 150℃, deep fry radish in egg tart moulds for 8-10 minutes until golden brown, drain. Remove the moulds with a small knife, cut redundant radish shreds with scissors, place them on serving dish.
5. Place dried Sakura ebi in a fine mesh strainer, deep fry in 150℃ oil for 2-3 seconds to release its aroma, scatter on the radish, garnish with coriander, serve with vinegar sauce and sweet soy sauce.
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燒熱油,放入蛋撻杯浸熱後盛起。
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拌入蘿蔔絲、中芹、蝦米、甜菜脯及調味,輕輕拌勻醃5分鐘。
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把蘿蔔絲餡搓成圓形,放入撻杯內,淋上脆漿封鎖表面
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蘿蔔撻油炸約8-10分鐘。
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櫻花蝦炸2-3秒。
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將炸櫻花蝦灑於蘿蔔上。
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