红毛丹酿虾滑 Rambutan Prawn Ball
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红毛丹是这种本地特有的水果，虽然是季节性，但我们住宅区附近的居民自家院子种植的，却是常年可见。几乎每天都会路过的那家院子里，那两棵、一前一后长得像双层排屋一样高的红毛丹树特别吸引眼球。从开花到结成毛茸茸的红果子，总是让人感到一种喜悦，毕竟，我算是看着它们长大的。红毛丹的果肉颜色、肉质和荔枝看起来很相似，吃起来酸酸甜甜，所以也有毛荔枝之称。但认真比较的话，红毛丹的肉质更脆。喜欢把去掉外皮的红毛丹，用鸟嘴型水果刀费劲剔去硬核，然后放入少许盐腌制，冷藏后享用，味道真是太美好了。除了做甜点，它也可以做成咸点，挤入虾滑，滚上面包屑，放入气炸锅炸一炸，这样吃更美味！——米奇瓜
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Directions
将去壳的鲜虾、胡萝卜、西兰花和所有调味料放入绞肉机中，搅拌至细腻，然后装进裱花袋中备用。Place the shelled shrimp, carrot, broccoli, and all seasonings into a meat grinder or food processor. Blend until smooth. Transfer the mixture into a piping bag and set aside.
竭尽所能使用水果刀将红毛丹去掉内核，然后在出口处，挤入适量的混合蔬菜虾滑。Carefully use a fruit knife to remove the pit from each rambutan, ensuring not to break the skin. Pipe an appropriate amount of the shrimp and vegetable mixture into the cavity of each rambutan.
将步骤2的红毛丹依次蘸上蛋液和面包粉，然后在红毛丹开口处放入预留的虾尾。Dip each stuffed rambutan into the beaten egg, then coat with bread crumbs. Place a reserved shrimp tail into the opening of each rambutan.
将步骤3排入烤盘中，喷上少许油，放入预热至200度的烤箱中，烤10分钟，即可享用。Arrange the breaded rambutans on a baking tray. Lightly spray with oil. Bake in a preheated oven at 200°C for 10 minutes, or until golden and crispy.
