锅塌豆苗
Pan-grilled Pea Shoots
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
- 把虾搅打成泥,加入调味料混拌均匀。
- 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。
- 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。
- 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
- Blend prawn into fine paste. Add Seasoning and mix well.
- Add pea shoot, mushroom and asparagus. Toss evenly. Flatten on chop board and sprinkle some flour. Glaze with beaten egg.
- 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.
- Heat oil in a wok. Deep-fry pea shoot cake until golden brown. Remove and drain. Cut into chucks and serve.
[stextbox id=”profile”]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[/stextbox]