南洋独有炸虾卷,儿时独爱美食,非它莫属~  

 南洋流行一时的炸虾卷,儿时的美食就非它莫属~

{{ Prawns Fritters }}

<< 炸虾卷 * 炸虾辘》

This is My father's recipe for my favourite Prawn Fritters.So crispy  the crust, so fluffy the batter , fresh big prawns taste best ever ~

小时,父亲最常弄这个给我吃,虽然费时多工,因为我爱吃,父亲都很高兴地弄这个给我吃,等我大一点,我偷偷自己做,不管怎样还是弄不好。后来上烹饪学校,有点进步,但还是没父亲做的好吃,酥脆。他教了我几个方法,有用Cake Mix的,有用Eno的,今天跟大家分享的是最基本而在家里也能轻易做到的基本配方。

材料 

(A)

大虾 (去头和身的壳)Prawns (Peel off the head and body shell) - 15 pieces

面粉 Wheat Flour - 30g

## 在背部切一小刀,洗净沙肠,用盐水洗一洗然后裹上薄薄的粉备用。

Cut the bake of the prawns into butterfly cut , clean then rinsed with salted water, coat with thin layer of flour , set aside. 

(B)

面粉 Wheat Flour - 170g

木薯粉 Tapioca Flour - 30g

发粉 Baking Powder - 5g

Salt - 1/4 tsp

Sugar - 1/4 tsp

Cooking Oil - 60 ml

没冰冰水 Icy Cold Water -120 ml

## 依照顺序把粉和调味都放在一大碗里,先加油调匀然后再调如水化浆备用。

In a mixing bowl mix in all flours and seasonings , stir in oil and mix well.Whisk in water and turn it into a cake batter like batter,set aside.

 

(C) 油炸用油

Oil for deep frying

方法 Methods

1)把锅子烧热加适量的油,锅要大,油过热时才不易着火。将油烧热,转中小火,油冒小烟就可以开始炸虾

# Heat up a wok , add in enough oil for frying , bring the oil to boil then turn into mediem low flame , when you see light smoke from the oil , can start to deep fry the prawns. Wok always bigger ,when oil over heated will catch fire so that the oil never over filled.

2)一只一制虾锅好浆后就垂直下油锅炸,炸约一粉钟后翻边。重复以上步骤直至炸完所有大虾。趁热品尝~!

# Slowly coat the prawns into the batter and slowly place into the heated oil , fry for 1 minute then turn to another side. Repeat the same steps until you complete all prawns. Maximum 3 to 4 prawns a time , so the batter do not stick together.

Serve HOT

BON APPETIT~!!

 

家父  

我父亲,陈振庚先考。为人豪爽,直率,热爱饮食,烹饪颇心得,我深深敬仰他,也是我入厨的精神支柱。

炒菜的我  

一路以来深怕自己厨艺天份不如先父,而战战兢兢的努力学习着,虽然依然不及先父对烹饪的悟性的半分,依然努力追随先父对美食的坚持与热爱。自小对我灌输饮食概念与常识,到最后嘱咐烹饪究极在于“用心”,只要用心,开水也可以是清爽甘甜的。 “用心”二字看似简单,但真正能无时无刻,到哪里都可以“用心”为顾客们,亲戚朋友们带来一顿能打动人心的一餐,确实不容易,我还是无怨无悔,毕竟是一件我能让我爸引以为荣的一件事,能像他一样,我已心满意足。爸我会一路想你~!

 

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