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。
食材
- 油炸鬼 Deep-fried breadstick 1孖/pc
- 急凍蝦仁 Frozen shrimp 180克/g
- 馬蹄 Water chestnut 2粒/pc
- 鹽 Salt ½茶匙/tsp
- 油 Oil 1茶匙/tsp
- 胡椒粉Pepper ½茶匙/tsp
- 生粉Corn starch 3湯匙/tbsp
- 蛋白 Egg white ½隻/pc
- 沙律醬 Salad dressing 適量/To use
- 番荽碎 Parsley flake 適量/Some
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1
馬蹄剁碎備用 Finely chop water chestnuts and set them aside.
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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.
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3
加入鹽、油、胡椒粉、生粉及蛋白 Mix in salt, oil, pepper, corn starch and egg white.
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4
攪拌約5分鐘成蝦膠 Stir for 5 minutes to make it in paste form.
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5
拌入馬蹄碎拌勻 Mix in the chopped water chestnuts.
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6
包上保鮮紙，冷藏半個鐘 Wrap the mixture with plastic wrap and refrigerate for half an hour.
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7
油炸鬼撕開，切細件 Tear apart deep- fried breadstick and cut into small pieces.
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8
將蝦滑釀滿油炸鬼 Stuff the shrimp paste into the deep-fried breadstick pieces.
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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.
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10
加入適量沙律醬拌勻 Add some salad dressing and mix well.
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11
再灑上番荽碎作裝飾即成 Garnish with parsley flakes.
