材料A

香茅1根,切薄片
浓椰浆85毫升
面包糠150克

材料B

鸡胸肉250克
鸡皮80克
虾160克
玉蜀黍粉40克
泰国鱼露30毫升
鸡精块少许
盐少许

材料C

冷冻蟹肉70克
芫荽叶碎60克
辣椒碎30克

芒果莎莎

熟芒果80克,切丁
红葱头10克,切丁
薄荷叶2克,切碎
芫荽叶2克,切碎
泰国鱼露10克
糖3克
橄榄油5毫升

青酱

芫荽叶30克
青葱10克
指天椒5克
糖10克
橄榄油60毫升

做法

  1. 把香茅片搅打成细末,加入材料B搅打成慕斯状。
  2. 加入浓椰浆,搅打40秒。
  3. 拌入材料C成面团,分成每份约70克的小份。
  4. 裹上面包糠后油炸成金黄色炸饼后沥干待用。
  5. 准备青酱:把材料搅打至柔滑。
  6. 准备芒果莎莎:把材料搅拌均匀。
  7.  把炸饼搭配青酱盛盘,缀以芒果莎莎即可。

Spice Garden Chicken & Crab Fritter

Ingredients A

1 stick lemongrass, thinly sliced
85ml coconut cream
150g breadcrumbs

Ingredients B

250g chicken breast
80g chicken skin
160g prawns
40g cornflour
30ml Thai fish sauce
a pinch of chicken bouillon cube
a pinch salt

Ingredients C

70g frozen crab meat
60g chopped coriander
30g chopped chilli

Mango Salsa

80g ripe mango, diced
10g shallot, diced
2g mint leaves, chopped
2g coriander leaves, chopped
10g Thai chilli sauce
3g sugar
5ml olive oil

Asian Pesto

30g coriander
10g spring onions
5g chilli padi
10g sugar
60ml olive oil

Method

  1. Blend sliced lemongrass until fine. Add in Ingredients B and blend into a fine mousse.
  2. Add in coconut cream and blend for 40 seconds.
  3. Fold in Ingredients C and divide mixture into 70g patties.
  4. Coat each patty with breadcrumbs and deep-fry until golden brown. Drain and set aside.
  5. Prepare Asian pesto: Blend all ingredients into a smooth paste.
  6. Prepare mango salsa: Mix all ingredients.
  7. Plating Asian pesto topped with fried patties. Garnishing with mango salsa and serve.

食谱提供: The Salon
地址:Hotel Fort Canning, 11 Canning Walk
电话:6799 8809
电邮:fnb@hfcsingapore.com
菜肴示范: Chef Tan Choon Tong

text: 若昕 art direction: Kenz photo: Steven Soh