脆脆的皮，扎实的内陷，小孩最爱吃！
分量： 5-6 人份
需时： 30分钟
材料A：
上肉绞肉 – 400克
大虾 – 5只/ 100克 （切小粒）
红萝卜 – 1小棵/20克（去皮剁碎）
香菜 – 1棵(去根洗净剁碎）
蚝油 – 1茶匙
酱油 – 1汤匙
盐 – 1茶匙
胡椒粉 – 1茶匙
麻油 – 1汤匙
材料B：
青龙菜 – 18条
薄饼皮 – 18片
油 – 20汤匙
准备功夫：
1. 青龙菜烫熟沥干待用
做法：
1. 把材料A混合搅均，
2. 把适量馅料/材料A （1汤匙）酿入薄饼皮，再用青龙菜在薄饼皮上方打个结
3. 烧热锅，下油待热（油量盖过馅料）
4. 转小火，下小福袋，炸至金黄色
5. 熄火，沥油上碟
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Chinese New Year Lucky Bag 小福袋
Course: MainCuisine: ChineseServings
6
servingsCooking time
30
minutesThis is so crispy, yummy and lucky for CNY
Ingredients
- Ingredients (Set A):
400g minced pork
100g prawn (5 pc)
20g carrot (peel and mince it)
1 coriander (wash, remove the roots, and mince it)
1 tsp of oyster sauce
1 tbsp soy sauce
1 tsp of salt
1 tsp of ground pepper
1 tbsp of sesame oil
- Ingredients (Set B):
18 stalks of green dragon vegetable
18 pc popiah skin
20 tbsp of oil
Instructions
- Preparations:
- Bring green dragon vegetable to boil, rinse and set it aside
- Steps:
- Mix all ingredients stated in Set A well to prepare paste
- Stuff the paste into popiah skin, wrap and use green dragon vegetable to tie knot
- Heat the wok with oil (enough to submerge the lower part of lucky bags)
- Switch to low heat, add in lucky bags, fry until it turns golden brown
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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