材料
中型虾190克(去壳)
豆苗70克(汆烫沥干,切碎)
冬菇60克(浸软沥干,蒸熟切丁)
芦笋60克(煮熟沥干,切丁)
面粉少许
鸡蛋1个(打散)
调味料
盐¼小匙
糖少许
蛋白¹/³个

做法

  1. 把虾搅打成泥,加入调味料混拌均匀。
  2. 加入豆苗、冬菇和芦笋搅拌均匀,擀平后在表面撒上面粉,然后均匀刷上鸡蛋。
  3. 在平底锅内加热少许清油,把涂有面粉和鸡蛋的一面下锅油煎,同时在另一面也涂上面粉和鸡蛋。翻面继续煮熟后取出。
  4. 在大锅内热油,把煎好的豆苗饼炸至金黄色,捞起沥干,切成条状。

Ingredients
190g medium prawn (shelled)
70g pea shoot (blanch,drain and chop)
60g mushroom (soak,drain,steam cook and dice)
60g asparagus (cook, drain and dice)
some flour
1 egg (beaten)
Seasoning
¼ tsp salt
some sugar
¹/³ egg white

Method

  1. Blend prawn into fine paste. Add Seasoning and mix well.
  2. Add pea shoot, mushroom and asparagus. Toss evenly. Flatten on chop board and sprinkle some flour. Glaze with beaten egg.
  3. Heat a little oil in a pan and fry coated side. Coat flour and egg on the other side. Turn it over to fry until cooked.
  4. Heat oil in a wok. Deep-fry pea shoot cake until golden brown. Remove and drain. Cut into chucks and serve.
食谱提供 Recipes by courtesy of:
Prima Tower 百龄麦旋转酒楼
地址:201 Keppel Road
电话:6272 8822
示范厨师 Chef Demo:
名厨陈崧灏 – 百龄麦旋转酒楼 执行主厨兼经理