[蝦 類食譜]蝦鬆蟹鬆生菜包
本帖最後由 哆啦ˇ 於 2009-8-2 01:25 PM 編輯蝦鬆蟹鬆生菜包
材料 : 4兩蝦肉
(4位用) 2隻肉蟹
4兩瘦肉
1/2 個洋荵
3粒馬蹄
2兩大豆芽
1個西生菜
1/2 個紅燈籠椒
芹菜及蔥各少許
調味料 : 1茶匙鹽
麻油及胡椒粒各少許
做法 :(1) 除生菜外，將所有材料切成一粒粒，蝦肉，
瘦肉先用鹽、油調味，爆香備用。大豆芽
拖水待用。
(2) 燒熱白鑊，鑊起煙後加油，將油沾滿油鑊
再將過多的油鏟走，放入洋荵爆香，之後
加入芹菜粒、紅椒粒、馬蹄粒炒香，再加
上其他材料炒勻，放入鹽、胡椒粒及麻油
作調味便可。
(3) 吃時將炒好的肉鬆放入生菜包之中即成。
備註 :(1) 油鑊燒得好熱才放油，這樣就可以用好少
油炒出來乾爽香口的蝦鬆蟹鬆。此外，一
定要用新鮮肉蟹起肉，急凍蟹肉欠缺鮮味，
會令菜式大打折扣。
Shrimp & Crab Meat Parcels
Ingredients : 4 taels shrimp
(4 portions) 2 Green crabs
4 taels lean pork
1/2Onion
3 Water chestnuts
2 tael soy bean sprouts
1 Lettuce
1/2Red bell pepper
A little Chinese celery & spring onion
Seasoning : 1 tsp salt
A dash of chilli salt & little whole peppercorns
Method : (1) Except the lettuce, mince all other ingredients. Season
shrimp & pork with salt and oil. Saute & set aside.
Blanch soy bean sprouts. Drain & set aside.
(2) Heat wok & add oil when it starts smoking. Whirl oil
around wok & drain excess oil. Saute onion & add
celery, bell pepper & water chestnuts. Add remaining
ingredients & seasonings.
(2) Put the above in lettuce leaves and wrap into small
parcels. Serve.
Remarks : (1) Add oil when the wok is really hot. This would make
the stir-fried meat more crunchy. Don't use frozen
crab meat as it is tasteless, compared to fresh crab
meat. 好像好好吃=ˇ=
我也喜歡吃這種東西XD
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