蝦多士總會帶給我們很多不同的回憶每次吃蝦多士都會想起party 又或是很多年前位於中環萬宜大廈的紅寶石餐廳。蝦多士不但成為我們的集體回憶 在美加和澳州都深受歡迎在網上有關蝦多士的食譜也多不勝數而這款蝦多士的做法是我的演繹版。為何我要用兩款蝦如何將蝦仁做到「彈牙」在屋企如何做煎炸菜式為何用厚多士

材料:
蝦 700g
薯粉 生粉1湯匙
鰹魚粉 1茶匙
白胡椒粉 1/2茶匙
蛋白 2茶匙
日本麵包糠 酌量
麵粉 1/2湯匙
麻油 1茶匙
白芝麻 2茶匙
厚多士 23片

蝦去殼腸用廚房紙濾乾用刀拍扁下薯粉捽成蝦膠下鰹魚粉白胡椒攪勻再下蛋白麵包糠及麵粉用手攪勻放進雪櫃15至20分鐘

方包去邊然後切開成4件

把蝦膠放入麻油塗上少許麵粉在麵包上再放上蝦膠

燒熱油鍋放麵包的時候將蝦肉向下放入油裏炸一分鐘後反轉再炸一分鐘夾出來下少許芝麻即成

Shrimp 700g
Potato starch 1 tablespoon
Dashi powder 1 teaspoon
White Pepper 1/2 teaspoon
Egg white 2 teaspoons
Bread Crumbs Japanese Panko )
Flour 1/2 tablespoon
Sesame oil 1 teaspoon
White sesame 2 teaspoons
Thick Bread 23 pieces

Remove the shell/intestines of the shrimp, drain them with kitchen paper, pat them flat with a knife, add potato flour/flour to make shrimp paste, add dashi powder and white pepper, then add egg white, panko and flour, mix well by hand, then put in the fridge for 15 to 20 minutes

Cut the bread into 4 pieces

Put 1 drop of sesame oil into the shrimp paste, then spread a little flour on the bread, then put the shrimp paste on the top

Heat up the pan with oil, put the prawn side down first, fry it in the oil around 1 minute, and fry other side for another minute,
take the toast out, add top with sesame seeds, and serve
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰

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