龙凤呈祥Prosperity & Harmony

虾仁去壳留尾，开背去泥，洗净抹干，再加入腌料拌匀。Shelled prawn and keep tails intact；devein, wash and pat dry and marinate with condiments.

将红箩卜丝川烫抹干备用，马蹄切丝备用。Blanch juliennes carrot and drain；water chestnut juliennes.

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。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。Coat the prawn roll with corn flour, egg sauce and sesame seeds；and then deep fry in hot oil until golden brown, drain.

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。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.

将芝麻虾排在小碟子上，淋上橙汁和装饰，即可马上享用。Place prawn rolls on plate and pours sauce over, garnish and serve.