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。
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。
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
- 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.
Cooking Tips
Use beaten egg white, which will allow bread crumbs to stick to the wafer paper more easily.
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