魚蝦黃金卷

魚蝦黃金卷

魚蝦黃金卷
Beancurd Skin Roll with Fish and Shrimp Filling

材料︰

腐皮 1張(圓形)

鯪魚膠 6兩
鮮蝦 半斤
葱粒 2湯匙

Ingredients:

1sheet beancurd skin (round in shape)
225g mud carp paste
300g fresh shrimps
2 tbsps diced spring onion

醃料︰

鹽 1/4茶匙
糖 1/4茶匙
粟粉 半茶匙
胡椒粉 少許

Marinade:

1/4 tsp salt
1/4 tsp sugar
1/2 tsp corn starch
ground white pepper

蘸汁︰

喼汁 1小碟

Dipping sauce︰

a small plate Worcestershire sauce

做法:

1. 鮮蝦去殼,挑腸,洗淨,用廚房紙吸乾水分。蝦肉用刀略拍,再剁十多下,加入醃料拌勻,下鯪魚膠及葱粒攪勻,撻至起膠。
2. 腐皮用濕毛巾抹淨,剪成兩塊。
3. 腐皮對摺,鋪上半份餡料,抹平,包卷成長條狀,上碟,隔水大火蒸10分鐘,取出待涼。
4. 腐皮卷切片,放於平底鑊內煎至金黃色,伴喼汁享用。

Method :

1. Shell the shrimp. Remove the veins. Rinse and wipe dry the moisture with kitchen paper. Slightly pound the shrimp meat. Chop a dozen times. Mix with the marinade. Add the mud carp paste and spring onion. Give a good stir. Throw into a bowl several times until gluey.

2. Wipe the beancurd skin with a damp towel. Cut into 2 pieces with a pair of scissors.
3. Fold up the beancurd skin. Lay 1/2 portion of the filling on top. Flatten. Roll up into a long strip. Dish up. Steam over high heat for 10 minutes. Let it cool down.

4. Slice the beancurd skin roll. Fry on a pan until golden. Serve with the Worcestershire sauce.

海鮮惹味煮

食譜及圖片提供:圓方出版社

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