海鲜荔枝鲜虾卷
Crisp-Fried Fresh Prawn Roll with Lychee, Mayonnaise Sauce
(4人份)
材料
荔枝8粒(切半)
虾8只(去肠)
蛋黄酱160克
威化纸16片
面包糠200克
蛋白1只
做法
- 将虾、蛋黄酱及2片荔枝放在2片威化纸上,卷起来。
- 蘸上蛋白,再裹上面包糠。
- 放入160摄氏度的热油炸至金黄色,趁热上桌。
[stextbox id=”tip” image=”null”]烹饪小贴士
使用打散的蛋白,面包糠会更容易附着在威化纸上。[/stextbox]
(serves 4)
Ingredients
8 whole lychees (halved)
8 prawns (deveined)
160g mayonnaise sauce
16 pieces wafer paper
200g bread crumbs
1 egg white
Method
- Place prawn, mayonnaise sauce and 2 pieces of halved lychee on 2 pieces of wafer paper. Roll the wafer paper to pack the ingredients inside.
- Coat roll with beaten egg white and bread crumbs.
- Deep-fry in hot oil of 160 deg C until golden brown. Serve hot.
[stextbox id=”tip” image=”null”]Cooking Tips
Use beaten egg white, which will allow bread crumbs to stick to the wafer paper more easily.[/stextbox]
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食谱提供 Recipes by courtesy of:
香宫 Shang Palace
地址:22 Orange Grove Road, Shangri-La Hotel Singapore
电话:6213 4473
示范厨师 : 点心主厨 郑慧仙师傅
Chef Demo: Dim Sum Chef Kerene Cheng
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