【1mintips】自己做月亮蝦餅真簡單 Full Moon Shrimp Patties

更多手持攪拌棒的實用密技
自己做月亮蝦餅真簡單→https://youtu.be/DysZRAzs6Ks
四種濃湯一次學→https://youtu.be/8bD9P-rA3To
火鍋醬料自己做最省錢→https://youtu.be/FzLrFV8EyAQ
手持攪拌棒的妙用→https://youtu.be/HZHBXBfrLtI
六種涼麵醬一次學會→https://youtu.be/GNv1PdxllO0
[Blending the filling with the food processor is essential] Click to Order → https://goo.gl/5yq85Z

月亮蝦餅Full Moon Shrimp Patties

材料：
蝦仁 300公克、蔥段15公克、薑塊 20公克、春捲皮 2張、蛋白 1顆
Ingredients:
Shelled shrimp 300 grams, green onions 15 grams, ginger chunks 20 grams, spring roll skins 2 sheets, 1 egg white.

調味料：
鹽 1/4茶匙、細砂糖 1/2茶匙、白胡椒粉 1/6茶匙 、太白粉 2大匙、香油 1茶匙
Seasoning:
salt 1/4 teaspoon, finely granulated sugar 1/2 teaspoon, white peppercorn powder 1/6 teaspoon, cornstarch 2 tablespoons, sesame oil 1 teaspoon

泰式甜辣醬
蒜末10公克、白醋60cc、辣椒末10公克、水40cc、細糖45公克、魚露1大匙、太白粉水1大匙
Thai style sweet chili sauce
Minced garlic 10 grams, 60cc's white vinegar, hot chili pepper powder 10 grams, 40cc's water, fine granulated sugar 45 grams, fish sauce 1 tablespoon, cornstarch and water 1 tablespoon

作法：
1.將所有沾醬材料（太白粉水除外），一起煮滾，最後以太白粉水勾芡即可。

2.蝦仁洗淨後去腸泥瀝乾；先將蔥段、薑片放入調理機打碎。

3.將蝦仁入調理機中，加入所有調味料，一起打成蝦漿備用。
(重點提示：加入蛋白，蝦仁口感更滑順)

4.取一張春捲皮平攤，抹上作法3的蝦泥攤平，再取1張春捲皮將其蓋上後輕輕拍緊成一蝦餅，再用竹籤在蝦餅表面戳洞。
(重點提示：用手輕拍蝦餅讓空氣排出，讓蝦餅更紮實，表面戳洞，炸時才不會皮餡分離)

5.熱鍋，倒入適量油，加熱至約140℃，放入作法3做好的蝦餅，以小火半煎炸約4分鐘，並輕輕翻面，再炸約3分鐘至表面呈金黃色即可取出瀝乾油，切成小片，再搭配泰式甜辣醬即可。
Preparation Method:
1. Assemble all the sauce ingredients (except for the cornstarch water,) and boil them all together. Finally, use the cornstarch water to thicken it.

2. Rinse the visceral waste from the shrimp and drain; First place the green onion segments then the ginger slices into the food processor and chop them up.

3. Place the shelled shrimp into the food processor, add all the seasonings and blend them all together. Afterwards, set the shrimp puree aside.

(Important point to remember: Adding the egg white makes the shrimp taste more smooth and palatable.)

4. Take one spring roll skin and spread it out. Next, spread the puree from step 3 evenly. Next take a spring roll skin to form a back covering and pat it into a tight shrimp cake, then poke holes in the surface with a bamboo stick.
(Important points to remember: Using the hands to lightly pat the shrimp pattie lets the air out and makes the shrimp pattie more solid. Poking holes in the surface of the skin prevents air bubbles from forming in the fried stuffing and splitting the skin while frying.)

5. Pour a suitable amount of oil into a frying pan and heat to about 140 ℃, then put in the finished shrimp pattie from step 3 and fry over low heat for about 4 1/2 minutes then gently turn it over and fry it for about 3 minutes until the surface is golden brown. Remove and let it drain, cut into small sections, top it with the Thai sweet chili sauce and that's all.

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