小食
由 CookWhatHK0 次收藏
一口蝦把蝦肉與雞蛋、胡蘿蔔和青菜打成蝦泥，擠成小段煎至金黃，鬆軟適口，啱小朋友食。
準備好1斤新鮮的蝦。
Prepare about 600g of shrimp.
將蝦剝去蝦殼，並去除蝦頭和蝦尾，處理好的蝦肉大約有一碗的量。
Peel the shrimp, remove the heads and tails — you should have about one bowl of shrimp meat.
胡蘿蔔先切成薄片，再切成細絲，最後切成碎粒；青菜葉則直接切碎，注意只使用菜葉部分，菜杆不需要。
Slice the carrot thinly, cut into strips, then dice finely. Chop the leafy greens — use the leaves only, not the stems.
將處理好的蝦肉放入碗中，加入一個雞蛋、兩小勺生粉、適量的鹽和胡椒粉，再將其攪打成細膩的蝦泥。
Blend the shrimp with 1 egg, 2 tsp cornstarch, salt and pepper into a smooth shrimp paste.
把切好的胡蘿蔔碎和青菜葉碎加入到蝦泥中。
Add the diced carrot and chopped greens.
將所有材料拌勻。
Mix until evenly combined.
取一個裱花袋或乾淨的塑料袋，將攪拌好的蝦泥裝進去。
Transfer the paste into a piping bag or zip-lock bag.
在裱花袋或塑料袋的一角剪開一個小口。
Snip a small opening at the corner.
預熱電餅鐺，刷上一層薄油，並全程保持小火。
Brush a griddle or flat electric pan with oil and keep the heat on low throughout.
將蝦泥通過剪開的小口擠到電餅鐺上，擠成一節一節的形狀，再用筷子將其夾斷。
Pipe short segments of shrimp paste onto the pan and snip them apart with chopsticks.
待蝦泥兩面煎至金黃，表示已經熟透，即可夾出裝盤。
Pan-fry until golden brown on both sides, then transfer to a plate.
食用時，可以搭配番茄醬，風味更佳。
Serve with tomato sauce or ketchup.
