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【三餸一湯】泰式煎魚餅

蘋果日報 2020/07/07 07:02

食譜雞蛋蔬菜15-30分鐘

材料:
魚肉 1碗
泰國紅咖喱醬 1湯匙
青檸葉 2片
四季豆 4條
雞蛋 1隻
粟粉 1湯匙
魚露 1/2 湯匙

做法:
1.去除四季豆豆筋,切幼。
2.把青檸葉切幼絲。
3.把魚肉放入大碗,加入紅咖喱醬、雞蛋、魚露,下粟粉。
4.單向攪拌至有黏性。
5.下少許糖。
6.下青檸葉,逐少加入四季豆,攪勻。
7.用少許水沾濕手套,取一份魚肉,搓成魚餅。
8.下油,放入魚餅煎,翻轉,輕輕壓扁。
9.熄火,盛上碟。

Thai fish cake
Ingredients:
Minced Fish meat 1 bowl
Thai red curry paste 1 tbsp
Kaffir lime leaf 2 pcs
String beans 4 nos.
Egg 1 pc
Corn starch 1 tbsp
Fish sauce ½ tbsp

Steps:
1.Snap off the stem end of the beans, finely slice the beans.
2.Finely slice the Kaffir lime leaves.
3.Bring the minced fish meat into a bowl, add red curry paste, egg, fish sauce and corn starch.
4.Mix well in one direction until sticky.
5.Add a little bit sugar.
6.Add kaffir lime leaves, combine with the chopped string beans gradually.
7.Wet the gloves with a bit water, get a small portion of minced fish meat and form a patty.
8.Heat oil, fry the fish patty, flip, and gently press.
9.Off heat, serve hot.