猪肉虾滑玲玲卷

速冻虾肉泥300克
五花肉片200克
玲玲卷1包
青葱1棵,切细碎
生粉50克
鸡蛋2个,打散
油炸用的清油适量
盐和胡椒少许
辣椒酱和蛋黄酱适量

调味料

绍兴酒2小匙
麻油2小匙

虾肉酿香菇

香菇8个,浸软
小白菜150克,洗净切半
生粉2大匙
油炸用的清油适量

虾肉酿香菇馅料

速冻虾肉泥150克
芫荽1枝,切碎
切碎的红灯笼椒2大匙
扁鱼粉2小匙
麻油1小匙
生粉½小匙

酱料

蚝油1大匙
浓缩鸡汤1小匙
绍兴酒2小匙
生粉2小匙
糖和胡椒粉少许

做法

  1. 准备虾肉酿香菇:把虾肉酿香菇馅料的材料混合均匀,把香菇茎去掉,在每个菇伞内稍微涂一层生粉。
  2. 在每个菇伞内酿1匙左右的馅料,把所有蘑菇都填满后再裹上生粉。
  3. 热少许清油,把虾肉酿香菇煎成金黄色。
  4. 把酱料材料拌匀后煮滚,转小火待用。
  5. 在滚水中加入少许盐和油,把蔬菜用滚水汆烫后整齐地摆在盘中,上面放上虾肉酿香菇,淋上酱料。
  6. 准备猪肉虾滑玲玲卷:在五花肉片上撒上盐和胡椒粉腌味待用。
  7. 把虾肉泥和葱花、绍兴酒、香油一起混合均匀待用。
  8. 准备一碗水,把玲玲卷沾水,然后切开。
  9. 把虾肉泥混合物均匀铺在切开的玲玲卷内,再铺一层五花肉,然后重新卷起来。
  10. 把玲玲卷表面裹一层薄薄的生粉,然后裹一层打散的鸡蛋,放进热油炸至金黄色,搭配辣椒酱和蛋黄酱享用即可。

Prawn Paste Mushrooms & Shabu Rolls

Prawn Paste Shabu Rolls

300g Ocean Fresh Delite Frozen Shrimp Prawn Paste
200g pork belly shabu shabu
1 pack FairPrice Ring Rolls
1 stalk spring onion, chopped finely
50g potato starch
2 eggs, beaten
cooking oil for frying
salt and pepper to taste
chilli sauce and mayonnaise to serve

Seasoning

2 tsp shaoxing wine
2 tsp sesame oil

Prawn Paste Mushrooms

9 pieces shiitake mushrooms, soaked
150g baby xiao bai cai, wash and halve
2 tbsp potato starch
cooking oil for frying

Prawn Paste Mushrooms Filling

150g Ocean Fresh Delite Frozen Shrimp Paste
1 sprig coriander, chopped
2 tbsp chopped red capsicum
2 tsp dried sole fish powder
1 tsp sesame oil
½ tsp corn flour

Sauce

1 tbsp oyster sauce
1 tsp concentrated chicken stock
2 tsp shaoxing wine
2 tsp corn flour
sugar and pepper to taste

Method

  1. Make Prawn Paste Mushrooms: Mix filling ingredients all together. Remove shiitake mushroom stems and lightly coat the inner part of each mushroom with potato starch.
  2. Fill each mushroom with a spoonful of shrimp paste mixture. Repeat until all mushrooms are filled up. Coat each filled shitake mushroom with corn starch entirely.
  3. Heat up some oil in a wok, pan fry stuffed mushrooms until golden brown.
  4. Add all Sauce ingredients to a pot. Turn down the heat once it has reached a boil, set aside.
  5. Add some salt and oil to boiling water, blanch vegetables, plate blanched vegetables neatly on a plate, then top with the pan-fried mushrooms. Pour over sauce to serve.
  6. Make Shabu Rolls: Lightly sprinkle pork belly shabu shabu with salt and pepper. Set aside.
  7. Add chopped spring onion, Shaoxing wine, and sesame oil to shrimp paste. Mix well and set aside.
  8. Prepare a bowl of water to dip ring rolls in, then open up rolls on a chopping board.
  9. Spread shrimp paste mixture evenly on one side of ring roll. Top with pork belly, then roll it all up.
  10. Coat with a light layer of potato starch, then dip into beaten egg. Deep fry till golden-brown. Serve at hotpot together with chilli sauce and mayonnaise on the side.
食谱提供
FairPrice

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TEXT 若昕 PHOTOS FairPrice