咸蛋虾腐皮卷Salted Egg Shrimp Roll in Bean Curd Skin

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材料:(10人份)
大虾仁12只(切丁)、芋头400克、香菇4朵(浸软切粒)、腐皮12片(5 x 8寸)、蒜茸1茶匙、清水 1½汤匙

调味料:
家乐金沙咸蛋粉1汤匙、盐适量

做法:
1.芋头洗净,削皮切丁。烧热适量油,以中大火把芋头炸至金黄熟透。
2.把虾仁浸入热油里泡熟,取出备用。
3.剩少许油在锅里,爆香蒜茸。
4.加入香菇爆香,接着下虾仁及芋头炒匀、加入清水及调味料。
5.炒至汁料收干水即成馅料。取出备用。
6.把馅料分成12份。摊开腐皮,把每份馅料放在一张腐皮上,卷起,以浆粉封口。
7.再烧热适量油,把腐皮卷放入热油,以中高火炸至金黄。取出沥干即可。

Ingredients(Serves 10)
12 big shrimp (shelled and diced), 400g yam, 4 dried Chinese mushrooms (soaked and diced),12 pieces bean curd skin (5″x8″), 1 tsp chopped garlic, 1½ tbsp water

Seasoning
1 tbsp KNORR Golden Salted Egg Powder, a pinch of salt to taste

Method
1.Rinse the yam, peel and cut into cubes. Heat up some cooking oil in a wok, deep fry yam cubes over medium-high heat until cooked. Remove and set aside.
2.Blanch prawns meat in the boiling oil, dish out.
3.Leave a little oil in wok to sauté garlic until fragrant.
4.Stir in mushrooms, shrimp and yam, pour in water and seasonings.
5.Stir fry until the gravy is dried. Dish out and set aside.
6.Separate the prepared fillings into 12 portions, place them on each sheet of bean curd skin and roll up. Seal with a little starch batter.
7.Heat up appropriate amount of oil. Deep-fry the rolls in hot oil over medium high heat until golden brown. Remove and drain. Serve.