潮州光煎
Teochew Traditional Snack Kwang Chian
馅料

400g芒光/沙葛 (切丝)
300g芋头 (切丝)
150g花生 (浸泡,加水煮至软)
2大匙鱼露
1大匙鸡精粉
1/2小匙胡椒粉
100g粘米粉
1张腐竹纸 (切成4片)
1大匙面粉 (加入2大匙水调匀,做成浆糊封口)
3杯炸油

做法
  1. 馅料:将所有材料拌匀,试味,分成4份。
  2. 把1份馅料放在腐皮上,紧紧地卷起,涂抹上面糊封口。
  3. 完成之后放在蒸盘上,中火蒸40分钟。
  4. 取出待冷,斜切成厚块状。
  5. 烧热炸油,放入光煎炸至浅金黄色便可捞起。趁热配上泰式辣椒酱享用。
FILLING

400g sengkuang (shredded)
300g yam (shredded)
150g peanuts (soaked and boiled till soft)
2 tbsp fish sauce
1 tbsp chicken stock powder
1/2 tsp pepper
100g rice flour
1 piece bean curd sheet (cut into 4)
1 tbsp flour (mixed with 2 tbsp water, use as glue)
3 cups oil for deep-frying

METHOD

  1. FILLING:Mix all the ingredients together, taste and divide into 4 portions.
  2. Put 1 portion of filling on 1 piece of bean curd skin, wrap up tightly and roll into a baton. Use a little glue to stick up the end.
  3. Put into a steaming plate and steam for 40 minutes till firm and cooked.
  4. Remove from heat and leave to cool. Cut slantingly into thick slice.
  5. Heat up oil for deep-frying, deep-fry slices till golden brown. Dish and drain. Serve hot with Thai chilly sauce.

本食谱摘录予

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