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

1. 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。
2. 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。
3. 把马蹄去皮，洗干净沥干水，切成小方粒。
4. 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。
5. 烧热4大匙油，用中火把虾饼煎至两面金黄色，盛起滤干油。
6. 上碟，趁热配上白饭享用。

500g prawns
60g mui heong salted fish
5 water chestnuts
1tsp sesame oil
1/2 tsp pepper
5 tbsp oil for frying

METHOD

1. 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.
2. 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.
3. Add in the spring onions, fish sauce, and stir fir another minute till bean sprouts are just done.
4. 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.
5. Heat up 4 tbsp oil, pan-fry patties with medium heat till golden brown on both sides. Dish and drain.
6. Arrange into a serving plate, serve hot with rice.

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