粵菜食譜｜百花釀蟹鉗

百花釀蟹鉗係粵菜中嘅經典菜式，相信大家去飲嘅時候都食過。今次我地自己整，雖然係用急凍嘅蝦，但係由於落嘅生粉較少，所以食落都係好彈牙同鮮甜，絕對唔係酒樓貨式可比。可能你會擔心少粉蝦膠唔夠實淨，但係其實上咗麵包糠之後就會挺身好多，落油前再用手修一修返圓，咁就靚晒㗎啦！

製作時間: 1小時內
份量人數: 5-6人

食材
急凍熟蟹鉗 Cooked frozen crab claw 8隻/pcs
急凍中蝦 Frozen shrimp 400克/g
蛋白 Egg white ½隻/pc
鹽 Salt ½茶匙/tsp
糖 Sugar ¼茶匙/tsp
生粉 Corn starch 2湯匙/tbsp
胡椒粉 Pepper 適量/Some
麻油 Sesame oil 適量/Some
麵包糠 Bread crumbs 適量/Some

作法:
1 ：
蟹鉗解凍，抹乾備用 Defrozen crab claw and pat dry.
2 ：
蝦洗淨去腸，抹乾 Devein and pat dry shrimps.
3 ：

用刀拍扁，再用刀背剁碎 Smash and mince shrimps with the back of a kitchen knife.
4 ：
蝦肉加入鹽、糖、胡椒粉、生粉、麻油及蛋白 Mix minced shrimp with salt, sugar, pepper, corn starch, sesame and egg white.
5 ：

向一個方面拌勻至起膠，再雪15分鐘 Stir in the same direction until sticky. Freeze for 15 minutes.
6 ：
將膠蝦分成約8份 Separate shrimp paste into 8 parts.
7 ：
雙手沾水，取1份蝦膠，壓成圓形 Wet your hands. Take one part of shrimp paste and shape it like a circle.
8 ：

用手指壓一條坑 Press a slit with finger.
9 ：

放進蟹鉗，收口，將蝦膠輕按形球狀 Put the crab claw inside the slit. Shape the shrimp paste like a ball.
10 ：

將麵包糠放在碗內，放入蟹鉗至沾滿麵包糠 Coat the shrimp ball with bread crumps.
11 ：

中火燒熱油，將蟹鉗炸至金黃及熟透盛起 Deep fry the crab claw and shrimp paste over medium heat until cooked and golden brown.

- 食譜來源 : https://cook1cook.com/recipe/53815
- 發掘更多美食 : https://cook1cook.com