脆米薄荷桂花脆鱔球

材料 (Ingredients)：
白鱔 300克 Eel 300gm
白飯 100克 Rice 100gm
薄荷葉 20克 Mint leaves 20gm
麵粉 Flour

(用水加油調成漿) 80克 (mixed with water and oil) 80gm

調味料 (Seasonings):
南乳醬 40克 Fermented bean curd 40gm
糖桂花 30克 Sweet osmanthus 30gm
雞粉 1/3茶匙 Chicken powder 1/3tsp

麻油 5毫升 Sesame oil 5ml
花生醬 20克 Peanut butter 20gm
砂糖 20克 Sugar 20gm

做法 (Steps)：
1. 先將白飯用筲箕攤開，用風扇吹至乾脆無水
份，備用。白鱔洗淨後起肉去骨打花。

(Spread the rice on a strainer. Dry the rice in front of

a fan and then put aside. Wash the eel and remove
the bones, then twist the eel into ribbon shape.)

2. 加入南乳醬、雞粉、花生醬、砂糖和麻油醃約
十分鐘。

( Add in the fermented bean curd, chicken powder,
peanut butter, sugar and sesame oil to marinate it for

about ten minutes.)

3. 燒熱鑊下油，放入乾身白飯炸至金黃色後瀝去
油。

(Heat the wok with oil, add in the dried rice and
deep fry until golden yellow.)

4. 白鱔以薄荷葉捲好。

(Filter the oil and then use the mint leaves to wrap the
eel.)

5. 然後加入麵粉漿，備用。

(Add in the flour puree and then put aside.)

6. 炸至脆身上碟，淋上糖桂花及沾上脆米即可。

( Deep fry the eel until crispy, sprinkle the sweet
osmanthus on top and dip in the crispy rice before
serving.)