鲜虾腐皮卷（共做12卷） Deep Fried Prawn Bean Curd Roll

虾仁除肠洗净，放入一个朔料袋，以刀身拍数下。Devein and clean the prawns, put them into a plastic bag and use the knife to hit it a few times.

将所有材料和调味料混合均匀成内馅。Combine all the ingredients and seasoning, mix well and set aside as filling.

工作台上，摊开一张腐竹皮，舀入适量的馅料，手指将内馅调整成长条形，然后慢慢卷，最后以少许的水涂抹腐皮收口。Place one portion of filling on the bean curd skin. Use your fingers to shape it into a roll, slowly roll up then brush some water on the edge of the bean curd skin to seal it up.

在虾卷的中央部分涂上少许水,然后捆上一片紫菜，粘紧。Wet the center part of the roll with some water and wrap it with a strip of seaweed.

烧热炸油，将虾肉卷以中火炸至金黄色，捞起沥干油份，趁热享用。Heat up oil, deep fry the bean curd over medium heat till golden brown. Dish and drain, serve hot.

温馨建议 ： 1。只以刀身拍扁虾仁而不剁碎，是为了保留虾子的筋度，吃的时候口感扎实弹牙。Hit the prawns with a knife instead of mincing it to obtain the prawn's chunky bite.

2。欲想把腐皮卷(春卷)卷得工整好看 : 首先将带馅腐皮卷一卷，右端往中央内折，再卷一卷，左端往中央内折，直接卷完，以少许的水涂抹腐皮收口。 这样卷出来的腐皮卷或春卷，左右两端厚度一致，不但工整好看，平稳的卷式，油炸时卷皮不松散也不爆馅。To roll a nice and neat roll : First, roll the bean curd skin with filling halfway, then fold the right side towards the center, roll the bean curd skin a bit more, then fold the left side toward center before rolling up the whole roll completely. Lastly brush some water on the edge of the bean curd skin and seal it up.