椒盐脆皮豆腐Salt and Pepper Crispy Tofu

虾仁加入1汤匙生粉和盐抓洗后，用清水冲洗干净，再吸干水分。Add 1 tbsp cornstarch and salt to the prawns and use hand to mix well, rinse with clean water, drain on paper towels and pat dry.

把虾仁用刀拍扁剁碎，加入调味料A拌匀打至起胶，再放入马蹄碎混合均匀。Flatten and chop the prawns with a knife, add in seasoning A, mix well and beat until it forms a paste, then add in chopped water chestnut and mix well.

烧热一锅水，加入1汤匙油，把豆腐放入煮2-3分钟后，取出待凉后将豆腐切半，中间挖一个洞，撒少许薯粉，填入适量馅料。Heat a pot of water, add 1 tbsp oil, put the tofu in and cook for 2-3 minutes, take it out and let it cool, cut the tofu in half, dig a hole in the middle, sprinkle some potato flour, fill in the prawns paste.

将豆腐裹上面糊，沾上调味料B后放入热油炸至香脆，然后沥干备用。Coat the tofu with batter and seasoning B then deep fry until crispy, drain and set aside.

锅中留些许油，炒香蒜蓉加入炸豆腐、葱花、辣椒碎拌炒一下，最后撒上椒盐拌一下即可上碟。Leave some oil in the wok, fry minced garlic then add fried tofu, chopped green onion, chopped chili , sprinkle with salt and pepper and mix well before serving.