【經典粵菜】百花釀蟹鉗 Deep fried crab claw stuffed with minced shrimp
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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1蟹鉗 即買 解凍，抹乾備用 Defrozen crab claw and pat dry.
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2蝦洗淨去腸，抹乾 Devein and pat dry shrimps.
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3用刀拍扁，再用刀背剁碎 Smash and mince shrimps with the back of a kitchen knife.
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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.
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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.
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6將膠蝦分成約8份 Separate shrimp paste into 8 parts.
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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.
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8用手指壓一條坑 Press a slit with finger.
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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.
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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.
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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.
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