Friday, 28 August 2015

鲜虾腐皮卷 (Deep Fried Prawn Bean Curd Roll)


偶尔三五知己,欢聚一堂,吃喝畅谈。
是交流,是减压。
是增广见识,是生活点缀。
也是善待自己的一种方式。


那天和三五知己叹茶赏点心后,
回家自己琢磨做了脆皮炸鱼饼后,很满意。
再度随意复制这道当天获得一票朋友青睐的的鲜虾腐皮卷。
内馅鲜甜可口,外皮香脆,
沾上蛋黄酱或辣椒酱,更是Hociak !



鲜虾腐皮卷
(共做12卷)

材料  :
鲜虾仁   250g
鱼胶肉   50g
青葱粒   1汤匙
芫茜碎   1汤匙
姜茸       1/4茶匙

调味:
麻油 1/2茶匙
盐     1/4茶匙
糖     1/2茶匙
胡椒粉  适量
粟米粉  适量

腐皮(15cm x 20cm) 12张
适量紫菜(剪成细长片状)


做法:
1。 虾仁除肠洗净,放入一个朔料袋,以刀身拍数下。

2。将所有材料和调味料混合均匀成内馅。

3。 工作台上,摊开一张腐竹皮,舀入适量的馅料,手指将内馅调整成长条形,然后慢慢卷,最后以少许的水涂抹腐皮收口。

4。 在虾卷的中央部分涂上少许水,然后捆上一片紫菜, 粘紧。

5。烧热炸油, 将虾肉卷以中火炸至金黄色,捞起沥干油份,趁热享用。


温馨建议 :

1。只以刀身拍扁虾仁而不剁碎,是为了保留虾子的筋度,吃的时候口感扎实弹牙。

2。欲想把腐皮卷(春卷)卷得工整好看;首先将带馅腐皮卷一卷,右端往中央内折,再卷一卷,左端往中央内折,直接卷完,以少许的水涂抹腐皮收口。 这样卷出来的腐皮卷或春卷,左右两端厚度一致,不但工整好看,平稳的卷式,油炸时卷皮不松散也不爆馅。



只以刀身拍扁虾仁而不剁碎,是为了保留虾子的筋度,
吃的时候口感扎实弹牙。
Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.


首先将带馅腐皮卷一卷,右端往中央内折,再卷一卷,左端往中央内折,
直接卷完,以少许的水涂抹腐皮收口。
First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely.  Lastly brush some water on the edge of the bean curd skin and seal it up .

Deep Fried Prawn Bean Curd Roll 
(yields 12 rolls)

Ingredients:
250g prawn
50g fish paste
1 tbsp chopped spring onion
1 tbsp chopped coriander

1/4 tsp chopped ginger


Seasoning :
Sesame oil 1/2tsp
Salt     1/4tsp
Sugar   1/2tsp
Some pepper
Some corn flour

Bean curd skin(15cm x 20cm) 12 pieces 
Some seaweed (cut into small strips)


Method :
1.  Devein and clean the prawns, put them into a plastic bag and use the knife to hit it a few times.

2. Combine all the ingredients and seasoning, mix well and set aside as filling.


3. Place one portion of filling on the bean curd skin. Use your fingers to shape it into a roll, slowly roll up then brush some water on the edge of the bean curd skin to seal it up .

4.  Wet the center part of the roll with some water and wrap it with a strip of seaweed .

5.  Heat up oil, deep fry the bean curd over medium heat till golden brown. Dish and drain, serve hot.




Tips :
1. Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.
2. To roll a nice and neat roll: 
First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely.  Lastly brush some water on the edge of the bean curd skin and seal it up . 












This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).



6 comments:

  1. 这个腐皮卷得真用心啊, 条条都是非常一致的, 条条都填满了馅料, 够丰富了。。。像主人家叻! 哈哈哈。。。

    ReplyDelete
  2. 哎呀,aunty young, 我住在你隔壁就好了,我好喜欢这点心呀, 看起来比外面卖的还要好 !

    ReplyDelete
  3. hi, may i know your bean curd skin u bought in dry packet or fresh one?

    ReplyDelete

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