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原料
草虾仁: 600克, 香菜: 30克, 肥猪肉: 5克, 蛋清: 一只, 面包糠: 适量, 青柠: 1只, 甜辣酱: 适量, 生粉: 适量, 植物油: 适量, 盐、糖、白胡椒粉: 各1克
步骤
1新鲜的草虾仁
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2撒少许盐轻轻揉捏,腌渍5分钟,洗净沥干,放入冰箱冷藏15分钟
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3香菜采用茎部,切碎备用
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4肥猪肉提前冷冻,切丁
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5取出冷藏好的虾仁,用刀身拍扁,用刀背剁成虾蓉
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6香菜、肥肉丁、虾蓉放入碗中
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7加入盐、糖、白胡椒粉、生粉、蛋清、用力顺着一个方向搅匀,团成团,摔打几下,放入冰箱冷藏10分钟左右
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8双手沾上清水,挖出一团虾肉,搓圆后压成饼状,再裹上一层面包糠
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9大火烧热油锅后,放入虾饼
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10炸至两面金黄,出锅沥油
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11装盘后,搭配青柠和泰式甜辣酱味道超赞
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