Ingredient and Portion
Prosperity & Harmony Recipe 龙凤呈祥食谱
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A great appetizer and also a main dish to enjoy. This recipe teaches you to get the prawn just done right and the gravy is yummy!
这是一道相当开胃的菜式，使用了鲜虾。炸至金黄色的虾，淋上柠檬汁，酸酸甜甜的，吃了还想在吃。除此之外， 加入樱桃小番茄和黄瓜片装饰，有如在酒楼般。
这是一道相当开胃的菜式，使用了鲜虾。炸至金黄色的虾，淋上柠檬汁，酸酸甜甜的，吃了还想在吃。除此之外， 加入樱桃小番茄和黄瓜片装饰，有如在酒楼般。
Ingredients / 材料
300g prawn / 虾仁 300克
1 carrot (juliennes) / 红箩卜丝 1条
5 pcs water chestnut / 马蹄丝 5粒
Condiments / 腌料
1/2 tsp sugar / 糖 1/2茶匙
1/3 tsp pepper / 胡椒粉 1/3茶匙
1 tsp sesame oil / 麻油 1茶匙
1/4 tsp chicken powder / 鸡精粉 1/4茶匙
Coating / 粘虾用
50g corn flour / 粟米粉 50克
1 beaten egg / 鸡蛋液 1粒
30g sesame seeds / 白芝麻 30克
Sauce / 汁料
1 tbsp butter / 牛油 1汤匙
1/2 tbsp plain flour / 面粉 1/2汤匙
100g orange juice / 橙汁 100克
1 tbsp lemon juice / 柠檬汁 1汤匙
2 tbsp sugar / 糖 2汤匙
1/3 tsp chicken powder / 鸡精粉 1/3茶匙
1/2 tsp salt / 盐 1/2茶匙
1 tsp orange rind / 橙皮丝 1茶匙
1 tsp custard powder / 蛋黄粉 1茶匙
Garnishing / 装饰
Cherry tomato and cucumber slices / 樱桃小番茄和黄瓜片 适量
300g prawn / 虾仁 300克
1 carrot (juliennes) / 红箩卜丝 1条
5 pcs water chestnut / 马蹄丝 5粒
Condiments / 腌料
1/2 tsp sugar / 糖 1/2茶匙
1/3 tsp pepper / 胡椒粉 1/3茶匙
1 tsp sesame oil / 麻油 1茶匙
1/4 tsp chicken powder / 鸡精粉 1/4茶匙
Coating / 粘虾用
50g corn flour / 粟米粉 50克
1 beaten egg / 鸡蛋液 1粒
30g sesame seeds / 白芝麻 30克
Sauce / 汁料
1 tbsp butter / 牛油 1汤匙
1/2 tbsp plain flour / 面粉 1/2汤匙
100g orange juice / 橙汁 100克
1 tbsp lemon juice / 柠檬汁 1汤匙
2 tbsp sugar / 糖 2汤匙
1/3 tsp chicken powder / 鸡精粉 1/3茶匙
1/2 tsp salt / 盐 1/2茶匙
1 tsp orange rind / 橙皮丝 1茶匙
1 tsp custard powder / 蛋黄粉 1茶匙
Garnishing / 装饰
Cherry tomato and cucumber slices / 樱桃小番茄和黄瓜片 适量
Method
Method：
1.Shelled prawn and keep tails intact; devein, wash and pat dry and marinate with condiments.
虾仁去壳留尾，开背去泥，洗净抹干，再加入腌料拌匀。
2.Blanch juliennes carrot and drain; water chestnut juliennes.
将红箩卜丝川烫抹干备用，马蹄切丝备用。
3.Place prawn on chopping board, smash with the back of cleaver and then coat with corn flour, top with carrot and water chestnut and roll up.
将虾仁平放在砧板上，用刀轻拍至扁，洒上少许粟米粉，放入红萝卜丝和马蹄丝，卷起。
4.Coat the prawn roll with corn flour, egg sauce and sesame seeds; and then deep fry in hot oil until golden brown, drain.
将虾卷沾上粟米粉、鸡蛋液和芝麻，用热油炸至金黄色，捞起沥干油份。
5.For sauce: Melt butter and add in plain flour and stir-fry in low heat until light brown; toss in other ingredients and cook until starchy.
汁料做法：牛油煮溶，加入面粉慢火炒至微黄色，再加入其余材料煮至微浓稠即可。
6.Place prawn rolls on plate and pours sauce over, garnish and serve.
将芝麻虾排在小碟子上，淋上橙汁和装饰，即可马上享用。
1.Shelled prawn and keep tails intact; devein, wash and pat dry and marinate with condiments.
虾仁去壳留尾，开背去泥，洗净抹干，再加入腌料拌匀。
2.Blanch juliennes carrot and drain; water chestnut juliennes.
将红箩卜丝川烫抹干备用，马蹄切丝备用。
3.Place prawn on chopping board, smash with the back of cleaver and then coat with corn flour, top with carrot and water chestnut and roll up.
将虾仁平放在砧板上，用刀轻拍至扁，洒上少许粟米粉，放入红萝卜丝和马蹄丝，卷起。
4.Coat the prawn roll with corn flour, egg sauce and sesame seeds; and then deep fry in hot oil until golden brown, drain.
将虾卷沾上粟米粉、鸡蛋液和芝麻，用热油炸至金黄色，捞起沥干油份。
5.For sauce: Melt butter and add in plain flour and stir-fry in low heat until light brown; toss in other ingredients and cook until starchy.
汁料做法：牛油煮溶，加入面粉慢火炒至微黄色，再加入其余材料煮至微浓稠即可。
6.Place prawn rolls on plate and pours sauce over, garnish and serve.
将芝麻虾排在小碟子上，淋上橙汁和装饰，即可马上享用。
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