Picture Credit by Taiwanese in Thailand
說到泰式蝦餅，在台灣大家好像比較常點月亮香餅，但是……其實月亮蝦餅是台灣發明的啊！ 道地的泰式蝦餅其實是紮實的蝦肉搭配上一點豬脂肪，然後用麵包粉包裹後炸成金黃色，今天就來看看正統的泰式炸蝦餅是長怎樣吧！
Speaking of Deep-fired
prawn cake in Thailand, it seems like there are so many versions of prawn cake
around the world. Thus, what it the
traditional Thai style prawn cake?
Actually, it used firm prawn meat with pork fat, and then covered with
breadcrumbs, and deep-frying it until it gets golden surface. Let’s learn how to make traditional Thai
style prawn cake today.
材料介紹 (3-4人份) / Ingredients
(for 3-4 ppl)
|
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蝦肉
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300g
|
Prawn meat
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豬脂肪
|
100g
|
Pork fat
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玉米粉
|
10g
|
Corn flour
|
鹽
|
3g
|
Salt
|
雞蛋
|
1 pax
|
Egg
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麵包粉
|
40g
|
Bread crumbs
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香菜根
|
10g
|
Coriander roots
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大蒜
|
20g
|
Garlic cloves
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白胡椒粒
|
2g
|
White peppercorns
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炸油
|
Cooking oil for deep frying
|
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木薯粉
|
100g
|
Tapioca flour
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裝飾 / Garnish
|
||
紅色大辣椒
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Large red chilies
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|
香菜葉
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Coriander root
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梅子醬
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Plum sauce
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做法：
1. 將蝦殼完全剝乾淨，清除腸泥，裹上木薯粉後以清水沖乾淨，來回清洗2-3次，直至木薯粉完全洗淨。
2. 用乾淨毛巾包裹洗淨的蝦子，然後扭乾，越乾越好。
3. 使用菜刀將蝦子拍扁，之後切成泥狀但保留一些塊狀的口感。
4. 將豬脂肪剁碎之後和蝦泥混合均勻。
5. 把大蒜、白胡椒粒及香菜根用石缽或食物調理機攪成泥狀之後與步驟4混合。
6. 加入一整顆雞蛋及玉米粉調和均勻後，開始甩蝦肉泥，直至泥團內的空氣變少，如此一來炸出來的蝦餅也會比較結實。
7. 將蝦泥做成球狀（不要太大，不然中心會很難炸熟），表面均勻裹上麵包粉後，放置冰箱冷藏至少30分鐘。
8. 以160-170度的油溫炸蝦球，直至表面呈現金黃色即可起鍋。
9. 以紅辣椒絲與香菜葉，並且搭配梅子醬。
Process:
1. Unshelled the prawn and clean the intestine
mud. Cover tapioca flour with prawn and
using running clean water to rinse, repeat the process for 2-3 time and ensure
there is not tapioca flour for the last time.
2. Dry cleaned prawn with kitchen towel, and wring the
drier the better.
3. Chop the prawn finely into muddy texture, but keep
some chunky texture.
4. Chop pork fat finely as well, and mixed with prawn
meat.
5. Using mortar and pestle or food processor to grind
garlic, white peppercorns and coriander root, and then mix the paste with step
4.
6. Adding a whole egg and corn flour, and then fling
the mixture into the mixing bowl until there is no much air in the mixture, in
order to have firmer texture.
7. Making ball shape (but not too big, otherwise the
middle of prawn cake won’t be cooked properly), and then covered with bread
crumbs; place in refrigerator for at least 30 minutes.
8. Using hot oil (160-170 degree Celsius) to deep-fry
the prawn cakes, until it is fully cooked and got golden surface.
9. Plating, garnishing with julienned red chilies,
coriander leaves, and plum sauce as side dip.
Enjoy!!!
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