[自創食譜]鳳皇明珠 (Pan-fry special fish and shrimps balls)

http://ton http://tonykarenkitchen.com/ [Prep 準備: 25 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計) ] 按此列印食譜 (Print Recipes) 檔案密碼是 (Password): tonykarenkitchen.com http://tonykarenkitchen.com/ 材料 Ingredients                                                               Group A 1- 蝦仁150克, 去殼切粒 (150g of shrimps, shelves removed, diced) 2- 蛋1隻, 發勻 (1 egg, blended) 3- 甜椒(任何顏色也可以)1個, 切粒 (1 assorted color bell pepper, diced) 4- 熱水50毫升(50ml of hot water) Group B 1- 魚滑1磅左右 (1 lbs of fish paste) 2- 中型洋蔥半個, 去衣, 切粒 (1/2 medium onion, dliced) 3- 蝦仁250克, 去殼 (250g of shrimps, shelves removed) 4- 青蔥粒,  2湯匙 (2 tbsp minced green onion) 5- 煙肉4條, 切粒 (4 slices of bacon, diced) 6- 白胡椒粉1/2茶匙( 1/2 tsp of white pepper) 7- 鹽1/2茶匙( 1/2 tsp of salt) http://tonykarenkitchen.com/ 汁料 Seasoning                                                                 [份量只供參考 (just for reference only)] 1- 雞湯約200毫升 (200ml of chicken broth) 2- 蠔油1/2湯匙 (1/2 tbsp of oyster sauce) 3- 凍水3湯匙 + 粟粉1湯匙 (3 tbsp of cold water + 1 tbsp of corn starch) 4- 麻油1/2茶匙 (1/2 tsp of sesame oil) http://tonykarenkitchen.com/ 做法 Steps                                                                         1-  將Group B 中的蝦仁拍打成蝦膠, 再混合餘下Group B用的材料, 手沾濕, 將混合材料扼成大少一致的魚球 (約12-14個) Mash the shrimps from Group B into a paste.  Mix the shrimps paste with the rest of Group B ingredients .  Wet your hands.  Knead the mixture into small balls by hand (about 12-14 pieces) and put it aside.     2-  易潔鑊快火落1湯匙油起獲, 放入魚球煎至兩面金黃, 加入熱水, 轉中火, 蓋頂焗5分鐘, 開蓋, 轉快火, 炒動魚球至乾身, 上碟備用 Heat the non-sticky pan with 1 tbsp of oil over high heat.  Pan-fry the fish balls until both sides turn brown.  Add in the hot water.  Cover and simmer over medium heat for 5 minutes.  Remove the lid.  Stir fry the fish balls over high heat until all the water evaporated.  Dish it up and put it aside. 3-  易潔鑊洗淨抹乾, 易潔鑊快火落1湯匙油起獲, 加入蝦仁和甜椒炒至蝦仁轉色 Clean and dry the non-sticky pan.  Heat the pan with 1 tbsp of oil over high heat.  Stir in the shrimps and bell pepper.  Stir fry the ingredients until the shrimps turn red and white.   4-  加入汁料煮滾, 熄火, 一面攪伴一面加入蛋槳成蛋花, 淋上魚球即成 Add in the sauce mix and bring it to boil.  Stir the sauce mixture clockwise and add the blended egg on the same time.  Pour the sauce over the fish ball.  Serve it in hot. http://tonykarenkitchen.com/ 貼士 Tips                                                                             1- 蝦要起膠, 一定要夠乾身, 為了容易一點, 先將蝦仁切粒, 再放入器皿順方向攪至有黏力, 然後才開始拋打它至起膠 2- 汁料記得先弄杰後, 熄火才可加入蛋漿, 以免把蛋煮得太老 3- 手濕的話, 扼魚滑時就不會黏手 1- To make the shrimps paste, the shrimps must dry well.  Dice it into small piece.  Stir it hardly in a container clockwise until it is sticky.  Then mash it into paste. 2- Add in the blended egg only when you turn the heat off to avoid over cook the egg. 3- It is easy to knead the fish mixture if you hand is wet as it won't stick on your hand. Copyright © 通之廚房. All rights reserved.

 

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