淘大廚藝坊:彩果咕嚕蝦球(專業篇)

彩果咕嚕蝦球 材料: 急凍蝦肉12隻 250克，士多啤梨 6粒，荔枝肉 6粒，細罐裝菠蘿圈 1罐，洋蔥幼粒 3湯匙，蛋 1/2隻，生粉 5湯匙，吉士粉 1湯匙 醃料: 鹽 1/2茶匙，生粉 1/2茶匙，胡椒粉 少許 調味料: 淘大咕嚕甜酸醬 1包，清水 5湯匙，砂糖 1/2湯匙 做法: 1. 蝦肉去腸洗淨，吸乾水，拌勻醃料醃10分鐘。 2. 各款水果分別切成粗粒，稍泡鹽水，撈起待用。 3. 用少許油加熱，炒洋蔥粒，下清水及調味煮滾待用。 4. 蝦肉吸乾水份，沾上蛋汁，再拍上已拌勻之生粉及吉士粉，下熱油炸至金黃熟透，撈起瀝油上碟。 5. 將調味料再煮熱，加入水果稍煮即可，最後淋上蝦面食用。 *四人份量 Sweet & Sour Prawn Balls with fruits Ingredients: Frozen king prawn 12 pcs, Strawberries 6 pcs, Lychee 6 pcs, 1 small can of pineapple rings, Sliced shallot 3 tbsp, 1/2 egg, Potato starch 5 tbsp, Custard powder 1 tbsp Marinade: Salt 1/2 tbsp, Corn flour 1/2 tsp, White pepper to taste Seasoning: Amoy Sweet & Sour Sauce 1 pack, Water 5 tbsp, Sugar 1/2 tbsp Method: 1. De-shell the prawns and remove the guts, rinse and dry well. Place in marinade for 10 mins. 2. Dice all fruits into large cubes soak in salt water for a while. Drain well and set aside. 3. Heat a little oil, pan fry diced onion. Add water and seasonings until it boils. 4. Wipe dry the prawn and coat with egg-wash and cover with potato starch & custard powder. Deep fry until golden brown and cooked through, drain off the oil and set on serving plate. 5. Heat the seasonings, stir with fruits and sprinkle on the prawns. *four servings