小菜
由 CookWhatHK0 次收藏
芙蓉蝦球將打花刀的蝦球滑炒至捲身，拌入牛奶蛋白漿炒至凝固，再撒上火腿茸即成。
鮮蝦去頭、剝殼，取出蝦肉。在蝦背打花刀成蝦球，挑去蝦腸，加入鹽（1克）、胡椒粉及生粉水抓勻，醃漬入味。
Remove the heads and shells from the prawns to get the meat. Score the backs to form 'shrimp ball' shapes and devein. Mix in 1g of the salt, the white pepper, and the cornstarch slurry; rub to coat and let marinate.
蛋白加入牛奶，再加入粟粉攪拌均勻，成牛奶蛋白液，加入 2 克鹽調味。
Pour the milk into the egg whites, add the cornstarch, and whisk smooth to make a milky egg-white batter. Season with 2g of salt.
鑊中下油燒熱，放入醃好的蝦球滑炒至打卷變色，盛起。
Heat oil in the wok. Slip in the marinated shrimp and stir gently until they curl and turn pink; remove from the wok.
鑊中倒入牛奶蛋白液，以中小火慢慢推炒。
Pour the milky egg-white batter into the wok. Over medium-low heat, push it around slowly.
待蛋白稍稍凝固，倒入蝦球。
When the egg white begins to set, return the shrimp to the wok.
翻炒數下，讓蛋白裹勻蝦球，撒上火腿茸，立即熄火，拌勻。
Toss a few times so the egg white coats the shrimp evenly. Sprinkle over the chopped ham, turn off the heat immediately, and fold through.
即時上碟。
Transfer to a plate straight away and serve.
