金沙咸蛋虾羔 Golden Salted Egg Yolk Mantis Prawn

感谢真美味厂家来做客示范煮这道咸香美味的金沙咸蛋虾姑。厂家老师特别交待，煮咸蛋黄酱时要全程用温火煮，因为咸蛋黄酱很容易煮焦的，要注意噢！
#真美味
#金沙咸蛋酱 

分量： 6-7人份
准备时间：10分钟
煮时：15分钟

材料：
300克 虾羔肉
300克 木薯粉
1粒 鸡蛋
少许 咖哩叶 
少许 红辣椒末 （装饰使用）
少许 生菜 （装饰使用）
适量 油
一包 真美味金沙咸蛋酱

做法：
1. 先将虾羔肉沾上蛋汁，再沾上木薯粉
2. 等油烧到180度下锅油炸至金黄色捞起
3. 清锅倒入＜真美味咸蛋酱＞，温火炒至起泡，加入已炸好的虾羔肉和咖哩叶搅拌均匀
4. 撒上红辣椒末，完成

⚠️ 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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Golden Salted Egg Yolk Mantis Prawn 金沙咸蛋虾姑

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Besides squid, mantis prawn is another partner in crime with salted egg yolk.

Ingredients

• 300 g mantis prawn

• 300 g tapioca starch

• 1 whole egg

• Some curry leaf

• Some red chili (for decoration)

• Some lettuce (for decoration)

• Some oil

• 1 pack Zhen Mei Wei Salted Egg Yolk Paste

Instructions

• Apply beaten egg on mantis prawn, followed by tapioca starch
• Heat the oil to 180 degrees, add in prawn and fry until it turns golden brown, retrieve and set aside
• Add in salted egg yolk paste, bring it to boil with medium heat, add in the prawn and curry leaf and stir well
• Garnish with red chili, it’s done!

Recipe Video

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