【經典粵菜】百花釀蟹鉗 Deep fried crab claw stuffed with minced shrimp

Name: 【經典粵菜】百花釀蟹鉗 Deep fried crab claw stuffed with minced shrimp
Yield: 5-6人
Ingredients: 8隻/pcs 急凍熟 蟹鉗 即買 Cooked frozen crab claw; 400克/g 急凍中蝦 Frozen shrimp; ½隻/pc 蛋白 Egg white; ½茶匙/tsp 鹽 Salt; ¼茶匙/tsp 糖 Sugar; 2湯匙/tbsp 生粉 Corn starch; 適量/Some 胡椒粉 Pepper; 適量/Some 麻油 Sesame oil; 適量/Some 麵包糠 Bread crumbs

2023 年 02 月 24 日發佈列印

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百花釀蟹鉗係粵菜中嘅經典菜式，相信大家去飲嘅時候都食過。今次我地自己整，雖然係用急凍嘅蝦，但係由於落嘅生粉較少，所以食落都係好彈牙同鮮甜，絕對唔係酒樓貨式可比。可能你會擔心少粉蝦膠唔夠實淨，但係其實上咗麵包糠之後就會挺身好多，落油前再用手修一修返圓，咁就靚晒㗎啦！

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食材（5-6人） 1小時內

- 食材
- 急凍熟蟹鉗即買 Cooked frozen crab claw 8隻/pcs
- 急凍中蝦 Frozen shrimp 400克/g
- 蛋白 Egg white ½隻/pc
- 鹽 Salt ½茶匙/tsp
- 糖 Sugar ¼茶匙/tsp
- 生粉 Corn starch 2湯匙/tbsp
- 胡椒粉 Pepper 適量/Some
- 麻油 Sesame oil 適量/Some
- 麵包糠 Bread crumbs 適量/Some

1蟹鉗即買解凍，抹乾備用 Defrozen crab claw and pat dry.
2蝦洗淨去腸，抹乾 Devein and pat dry shrimps.
3用刀拍扁，再用刀背剁碎 Smash and mince shrimps with the back of a kitchen knife.
4蝦肉加入鹽、糖、胡椒粉、生粉、麻油及蛋白 Mix minced shrimp with salt, sugar, pepper, corn starch, sesame and egg white.
5向一個方面拌勻至起膠，再雪15分鐘 Stir in the same direction until sticky. Freeze for 15 minutes.
6將膠蝦分成約8份 Separate shrimp paste into 8 parts.
7雙手沾水，取1份蝦膠，壓成圓形 Wet your hands. Take one part of shrimp paste and shape it like a circle.
8用手指壓一條坑 Press a slit with finger.
9放進蟹鉗即買，收口，將蝦膠輕按形球狀 Put the crab claw inside the slit. Shape the shrimp paste like a ball.
10將麵包糠放在碗內，放入蟹鉗即買至沾滿麵包糠 Coat the shrimp ball with bread crumps.
11中火燒熱油，將蟹鉗即買炸至金黃及熟透盛起 Deep fry the crab claw and shrimp paste over medium heat until cooked and golden brown.