【今晚食乜餸】老香港味道！黑松露蝦多士食譜@Jacky Yu
蝦多士是地道港式小吃，在我小時候的茶餐廳及酒樓都常見，鮮味香口，很受歡迎。此菜製作不難，而且很容易掌握及做得好，今次我還在蝦膠內加入蟹子，令蝦膠咬起來多了種脆卜卜的快感，同時亦加入了現在中菜很流行用的冰鮮黑松露，令這懷舊菜式份外矜貴之餘，還增添一份迷人菌香。吃得開心!
材料
方包…………………………………………….. 4塊
鮮蝦仁…………………………………………. 12隻
蝦膠…………………………………………….. 180g
蟹子…………………………………………….. 15g
調味料
鹽、砂糖、雞粉、胡椒粉、生粉…….. 各少許
黑松露醬
冰鮮黑松露……………………………………. 1粒(約30g)
橄欖油…………………………………………… 約3湯匙
鹽………………………………………………….. 少許
做法
1. 方包切去麵包皮，再一開三切成小塊。蝦膠與蟹籽、調味料 撈勻，蝦仁開邊，用小許鹽撈均略醃，備用。
2. 黑松露略洗，吸乾水分，剁碎，與橄欖油及鹽撈勻成松露醬，備用。
3. 將蝦膠平均抹於小方包上，再放上蝦仁，鑊中燒熱油，以中火將蝦多士炸至金黃香脆，撈起，用廚紙吸淨油分，上碟，再在蝦仁上放上適量黑松露醬及裝飾便可享用。
貼士
• 蝦膠可以買現成的。若自己做亦不難，只要將蝦仁用刀拍爛，剁碎，加入調味料再撻至起膠即成。
• 處理油炸食物時，在食物快要炸好起鑊前，將火加大再炸約十數秒才將食物撈起，這樣可使食物內的水分逼出，令食物更香脆。
• 冰鮮松露可在專賣菇菌的專門店找到。推介「菁雲」野生菌食用店 (http://www.luenkee.com)
Ingredients
4. pieces White bread
12 Fresh shrimp
180g Minced shrimp
15g Crab roe
Seasonings
Salt, suger, chicken extract powder, pepper, corn flour to taste
Black truffle paste
1 (30g) Chilled black truffle
3 tbsp Extra virgin olive oil
Salt to taste
Steps
1. Cut the skin of bread, each slice of bread was divided into three pieces. Mix the minced shrimp, crab roe and all seasonings. Slice each shrimp into half marinated with a little bit of salt, put aside.
2. Wash the Black truffle, pat dried, chop into small pieces, add olive oil and salt, mix together to become black truffle paste.
3. Spread the minced shrimp on the bread, put one shrimp on east of them. Heat oil in a wok, deep fried that prawn toast with medium fire until golden and crispy, pat the oil with kitchen paper, put on a clean plate, decorate with black truffle paste and serve.
Tips
• Besides buying from outsides, minced shrimp is easy to be made. Smash the shrimp with the back of a knife, then slap and pound vigorously to stretch the protein strands. The paste should looks sticky.
• To deep fried, better to adjust the fire to high from medium for about ten seconds, this can make the food more crispy.
