奶黄酥虾球 Salted Egg Yolk Crispy Prawn

奶黄酥虾球
材料1
大虾 : 650g
蛋白 : 1粒 (打散)

材料2
太白粉 : 150g

材料3
牛油 : 50g

材料4
蒜头 : 5粒 (去衣, 剁碎)
咖哩叶 : 15g (洗净, 沥干)
小辣椒 : 3条 (洗净, 切碎)
咸蛋黄 : 5粒 (蒸熟, 压烂)

方法
1) 大虾留尾去壳, 开背挑去肠泥, 洗净, 沥干水分, 加入蛋白拌均
2) 把每1只虾均匀的裹上太白粉, 待用
3) 烧热半锅油, 分2次投入虾炸至金黄色虾球, 捞起沥干油分
4) 以小火热溶牛油, 加入材料4充分炒至散发出香味
5) 投入虾球快速拌均, 盛起上碟


Salted Egg Yolk Crispy Prawn
Ingredients A
Large Prawn : 650g
Egg white : 1 pc (beaten)

Ingredients B
Corn Flour : 150g

Ingredients C
Butter : 50g

Ingredients D
Garlic : 5 cloves (skinned, minced)
Curry Leaves : 15g (washed, drain dry)
Chilli Padi : 3 pcs (washed, chopped)
Salted Egg Yolk : 5 pcs (steam till cooked, smashed)

Method:
1) Remove shell of prawn while retaining tail portion, slit back to remove intestines, wash, drain dry, mix well with egg white
2) Coat each prawn evenly with corn flour, save for use later
3) Heat up half a wok of oil, deep fry prawn till golden brown in 2 batches, dish up and drain from oil
4) Heat melt butter over low flame, stir fry Ingredients D till aromatic
5) Return pre-fried prawn into wok, give a quick stir to mix well, dish and serve