【外傭好煮意】泰式炸蝦餅伴自家製甜酸醬 Deep-fried Shrimp...

1. 製作蝦餅：急凍蝦浸冰水溶雪（冰水可保持肉質爽脆），大概半小時。

2. 蝦去殼及腸，以少量鹽/梳打粉/胡椒粉醃5分鐘去除雪味，洗淨吸乾水，放入冰箱15分鐘（用新鮮的蝦直接去殼去腸即可）。

3. 以刀身拍扁蝦肉，再用刀背剁爛成似斷不斷的糊狀，把蝦肉向中間堆撥，再剁，至成黏稠糊狀。

4. 大碗加入蝦肉和所有調味料，順時針拌勻至起膠，約8-10分鐘，再「撻」10-15次至有彈性。蝦膠以保鮮紙包好，入冰箱冷藏1小時。

5. 手沾一點水以防蝦餅黏手，取1湯匙蝦膠，搓圓再按扁，兩面沾滿麵包糠。

6. 鍋子加油，油滾後，逐件蝦餅放入油鍋，不時略轉蝦餅，使之均勻受熱，炸至金黃色，約2-3分鐘。如鍋子不夠大，可分幾次炸（油要保持滋滋滾起）。

7. 炸好後取出，放到網架上，讓多餘油份流走。

8. 製作甜酸醬：小鍋加入白米醋、棕櫚糖和白糖，中火煮至糖溶，至汁料份量減半時加入長紅椒，繼續煮至理想的濃稠度為止。蝦餅沾醬食用。

1. Defrost the frozen shrimp by soaking them in ice water (cold water keeps the prawns crunchy).

2. Peel and devein the shrimps, marinate with a handful of salt/soda powder/ground pepper for 5 minutes to remove the unpleasant smell, rinse and dry off thoroughly, then keep it in freezer for 15 minutes (for fresh shrimps, use directly after peeling and deveining).

3. Press the shrimps with a knife and use the back of the knife to chop the shrimp, pile up the shrimp meat and chop again until a smooth paste is formed.

4. Add the shrimp paste and all the seasonings to a large bowl, stir it clockwise for around 8-10 minutes until sticky, then throw it up and down 10-15 times to increase the elasticity. Wrap the shrimp mixture with plastic wrap and keep it in fridge for 1 hour.

5. Wet your hands to prevent the mixture from sticking, spoon 1 tbsp. of shrimp mixture, knead it into a ball then slightly flatten it, and coat it with breadcrumbs.

6. Add oil to a pot, bring it to a boil, add shrimps cakes one by one, turn it from time to time to allow even heat distribution and deep-fry it for 2-3 minutes until golden brown. If the pot is small, deep-fry it in batches to keep the oil at an optimal temperature.

7. Place the finished shrimp cakes on a rack to let oil drain.

8. To make the sweet chili sauce: add white rice  vinegar, palm sugar and sugar to a small pot, cook it over medium heat until dissolved. Add long red chili when the portion of the sauce is reduced to half, then keep cooking until preferred thickness is formed. Serve the shrimps cakes with the sweet chili sauce.

小貼士

1. 可用1棵芫茜根切碎代替芫茜籽粉末。

2. 可用1/2-1/3隻份的蛋白和少量生粉代替發粉，但不要加太多蛋白，以免沖散蝦肉，黏不起來。

3. 蝦頭不要棄掉，可雪藏起來，用來煮冬陰功。

4. 蝦肉和蝦膠要夠凍夠乾才易起膠。

5. 用矽膠刮來「撻」蝦膠比用手衛生，蝦膠也不會黏著手。

6. 蝦膠的調味較淡，吃時沾甜酸醬剛好。如怕太淡，可先炸熟一點蝦膠來試味，再隨口味加減調味分量。

7. 要炸得酥脆，油要夠滾，即175℃，或放一點粉漿入油中測試，能浮起即是油夠熱。

8. 可用氣炸鍋代替油炸：炸鍋以200℃預熱5分鐘，沾好麵包糠的蝦餅兩面用噴壺噴上油，可噴多一點。用200℃炸4分鐘，翻轉蝦餅，兩面再噴一點油，用200℃再炸3分鐘即成。

1. Substitute 1 stalk of minced coriander root for the grounded coriander seed.

2. Substitute 1/2 - 1/3 pc of egg white and a pinch of cornstarch for baking powder. Do not add too much egg white, it reduces the stickiness of the shrimp paste.

3. Freeze the unused shrimp head for cooking Tom Yum Goong soup (P.206), thaw before use.

4. It is easier to make the shrimp mixture sticky with cold and dry shrimp meat.

5. It is more hygienic to use silicone spatula instead of hands to throw the shrimp paste. This can also avoid the hands sticking with the paste.

6. The seasoning of shrimp paste is relatively light, it is best to serve with the sweet chili sauce. Deep-fry a small bite of the mixture to taste, season as needed.

7. The oil temperature should be 175℃ in order to make shrimp cakes crispy. Add a little bit of rice flour and water mixture into the, if it floats, it means the oil is ready for deep-frying. 

8. You can also use air-fryer to make the shrimp cakes. Preheat the air-fryer at 200℃ for 5 minutes, coat the shrimp cakes with breadcrumbs and spray some oil on both sides, then bake for 4 minutes at 200℃. Turn over the shrimp cakes and spray some oil on the two sides again, bake for another 3 minutes at 200℃ and serve.

食譜出處：

《外傭入廚手記：泰美味鬼煮意》

作者：鬼嫁

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。