淘大廚藝坊:芝心黃金蟹鉗 (專業篇)

芝心黃金蟹鉗 材料: 急凍蝦肉300 克/8両，馬蹄碎3粒，急凍蟹鉗 6隻 (加薑片, 用酒先蒸2分鐘)，芝士粒 6粒， 日式麵飽糠 半包 醃料: 鹽1/3 茶匙，糖 1/4 茶匙，胡椒粉 少許，生粉 2茶匙，麻油 少許，蛋白 1/2 隻 醮汁: 淘大泰式甜辣醬 5湯匙 做法: 1. 先將蝦肉挑腸，洗淨， 用刀拍爛加醃料拌勻，撻至起膠，再搓成粒蝦丸。 2. 蝦丸中心釀入芝士再加蟹鉗封口，沾上麵飽糠。 3. 蟹鉗於160 °C 熱油中炸至金黃熟透即可上碟。 以淘大泰式甜辣醬伴食 *四人份量 Golden Crab Claws with Stuffed Cheese Ingredients: Frozen shrimp meat (300g), water chestnuts 3 pcs, frozen crab claws 6 pcs (steamed in wine for 2 mins with ginger slices), cheese balls 6 pcs, Japanese breadcrumbs ½ pack Marinade: Salt 1/3 tsp, sugar ¼ tsp, white pepper to season, corn flour 2 tsp, sesame oil to season, 1/2 egg white Seasoning: Amoy Thai Sweet Chili Sauce 2 tbsp Method: 1. Remove the guts off the shrimps and wash well. Mashed by knife until it turns to a paste. Stir well in seasonings and blend until sticky, mould them into balls. 2. Insert the cheese into the heart of prawn balls. Seal the crab claws with the mixture of prawn balls, and coat with breadcrumbs. 3. Deep-fry the crab claws in 160 °C hot oil until both sides are golden brown and dish up. Serve with Amoy Thai Sweet Chili Sauce. * Four servings

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