（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。

[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

  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.

[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]

[stextbox id=”profile” image=”null”]
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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