Thursday 27 August 2015

最佳食谱#12~点心, 鲜虾腐皮卷【30】BREE#12~Dim Sum (Deep Fried Prawn Beancurd Roll)




说是饮茶惹得祸,倒不如说是自己馋嘴。反正, 所有的材料皆一应俱全,所以当晚回家后, 就即刻卷了这道腐皮卷。 可是哦,东西吃进肚子后, 就记不起那鲜虾卷的模样了,  最后就随意的乱卷一通了!




大丫头追问着, 妈咪这是什么馅料? 我说了句谎言,回答说: 鸡肉。 可这丫头却说:怎么我好像闻到有小笼包的味道叻! 看来这丫头又开始馋嘴, 想念小笼包了! 





鲜虾腐皮卷

材料
190克虾肉(剥壳后的190克, 切碎)
60克鱼胶肉
1大匙葱碎
1棵青葱(切粒)

* 1/2张腐皮, 适量紫菜(煎成细条状)

调味料:
1/4茶匙盐, 1/4茶匙糖, 1茶匙绍兴酒,1茶匙麻油,1茶匙粟粉, 适量胡椒粉

做法: 
1.  将所有材料混合均匀, 加入调味料
2.  腐皮切成小块, 舀入适量的馅料., 稍微在腐皮卷的尾部涂上少许水,慢慢的卷起。然后, 用手紧压腐皮的两端即可,
3.  在虾卷的中央部分涂上少许水, 取一片紫菜条, 粘紧。
4. 烧热炸油, 将虾肉卷以中火炸至金黄色,捞起沥干油份,趁热享用。




Deep Fried Prawn Bean curd Roll 】


Ingredients: 
190g prawn (chopped)
60g fish paste
1 tbsp chopped onion
1 stalk of spring onion (sliced)

* 1/2 bean curd skin(cut into small pieces)
* some seaweed (cut into small strips)

Seasoning:
1/4 tsp salt, 1/4 tsp sugar, 1 tsp shaoxing wine, 1 tsp sesame oil, 1 tsp corn flour, a dash of pepper

做法: 
1.  Combine all the ingredients, mix well.  Then add seasoning, mix well as filling. 
2.   Place one portion of filling on the bean curd.  Then, brush some water on the edge of the bean curd roll, gently roll up and press both sides to seal the rolls. 
3.    Brush some water on the center portion of the roll and place one piece of seaweed on it, stick well. 
4.  Heat up oil for deep-flying, deep dry bean curd with medium heat till golden brown. Dish and drain, serve hot.









This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).



Jom! Let's go yum cha!



3 comments:

  1. 亲亲这茶楼真实出尽法宝啦!!有什么还没做的呀。。。你这茶楼,包罗万象。。每天都有新招。。。牛啊

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    Replies
    1. 做完了啦, 都快要关门大吉了, 只是等着每日一点心, 二点心。。。嘻嘻嘻!

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  2. 我来你家品尝你的鲜虾腐皮卷了,加了紫菜肯定会更好吃,而且看起来也比较美,下次我也要试一试这做法!

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