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原料
新鮮白魚肉(我用了monkfish): , 蝦…(冰鮮冇頭原只也可): , 鮮冬菇: , 香葉: , 調味料:蚝油,糖,生粉,麻油,胡椒鹽少許:
步驟
1洗淨魚肉,待乾!
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2用刀剁碎,加入調味料,攪拌均勻盛起待用!
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3鮮蝦除殼洗淨剔去腸,
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4鮮冬菇,蝦切碎,不用太碎!放入魚肉內!
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5用手搓勻然後用力撻至魚,蝦,冬菇混合,我就撻了四十五分鐘,越久越弾口的!
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6拿一小團放入鑊中煎,煎至差不多熟時,放入已摘碎的香葉,再翻轉継續煎至金黃色!
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7盛起趁熱切件便成!
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小技巧
手撻魚肉時最好放少許油在手上免沾!