(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

  1. 将虾、蛋黄酱及2片荔枝放在2片威化纸上,卷起来。
  2. 蘸上蛋白,再裹上面包糠。
  3. 放入160摄氏度的热油炸至金黄色,趁热上桌。
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。

(serves 4)

Ingredients
8 whole lychees (halved)
8 prawns (deveined)
160g mayonnaise sauce
16 pieces wafer paper
200g bread crumbs
1 egg white

Method

  1. 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.
  2. Coat roll with beaten egg white and bread crumbs.
  3. Deep-fry in hot oil of 160 deg C until golden brown. Serve hot.
Cooking Tips
Use beaten egg white, which will allow bread crumbs to stick to the wafer paper more easily.

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