香脆鮮爽｜沙拉鬼馬蝦滑 Shrimp paste with water chestnut in deep-fried breadstick with salad
「鬼馬」係指油炸鬼和馬蹄。其實「鬼馬」乃係傳統粵菜的材料，配以腍滑的肉類快炒，達至香脆、爽口、腍甜的口感。今次改配手打蝦滑，味道變得鮮味彈牙，食落口感更多層次，再配以沙律醬，又有沙拉骨的影子，風味十足，做小食或者做餸都咁好味。
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1馬蹄剁碎備用 Finely chop water chestnuts and set them aside. -
2蝦仁抹乾、拍扁，再用菜刀剁碎 Pat dry frozen shrimp, flatten them, and chop them with a kitchen knife. -
3加入鹽、油、胡椒粉、生粉及蛋白 Mix in salt, oil, pepper, corn starch and egg white. -
4攪拌約5分鐘成蝦膠 Stir for 5 minutes to make it in paste form. -
5拌入馬蹄碎拌勻 Mix in the chopped water chestnuts. -
6包上保鮮紙，冷藏半個鐘 Wrap the mixture with plastic wrap and refrigerate for half an hour. -
7油炸鬼撕開，切細件 Tear apart deep- fried breadstick and cut into small pieces. -
8將蝦滑釀滿油炸鬼 Stuff the shrimp paste into the deep-fried breadstick pieces. -
9將油炸鬼件放入氣炸鍋內，以180度氣炸7分鐘 Put the breadstick pieces into an air fryer and fry at 180 degrees Celsius for 7 minutes. -
10加入適量沙律醬拌勻 Add some salad dressing and mix well. -
11再灑上番荽碎作裝飾即成 Garnish with parsley flakes.
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