煎咸鱼百花饼
Salted Fish Prawn Paste Patties

材料
500g虾
60g梅香咸鱼
5粒马蹄
1小匙麻油
1/2 小时胡椒
5大匙油
做法
- 把虾去壳,加入1大匙粟粉和1小匙盐拌匀,用流动的水冲洗干净,用厨用纸抹干,剁成泥。
- 烧热1大匙油,用中火把梅香咸鱼煎至两面呈褐色,盛起待冷,去掉鱼骨,剁碎。
- 把马蹄去皮,洗干净沥干水,切成小方粒。
- 把虾泥、咸鱼碎、马蹄粒、麻油和胡椒粉放入大碗,用同一方向拌至起胶,分成10份,搓圆后按扁。
- 烧热4大匙油,用中火把虾饼煎至两面金黄色,盛起滤干油。
- 上碟,趁热配上白饭享用。
注: 整形时可在手沾上水,可防止虾胶黏手,比较容易处理

INGREDIENTS
500g prawns
60g mui heong salted fish
5 water chestnuts
1tsp sesame oil
1/2 tsp pepper
5 tbsp oil for frying
METHOD
- Shell the prawns, rub with 1 tbsp corn flour and 1 tsp salt, rinse with running water till very clean. Drain and pat dry with kitchen paper. Mince prawns till fine.
- Heat up 1 tbsp oil, use medium heat to fry salted fish till folded brown on both sides. Dish and leave to cool, remove bones and mince till fine.
- Add in the spring onions, fish sauce, and stir fir another minute till bean sprouts are just done.
- Put prawn paste, salted fish, water chestnuts, sesame oil and pepper into a mixing bowl and stir in one direction till sticky and well mixed. Divide into 10 portions and shape into patties.
- Heat up 4 tbsp oil, pan-fry patties with medium heat till golden brown on both sides. Dish and drain.
- Arrange into a serving plate, serve hot with rice.
Note: Pat a little water on the palm while shaping the patties so that the paste will not stick to the palm.
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