傳統點心小變化 !!! 美慧老師教你做 蝦仁煎 !!! #美食

Teacher Mei Hui's Facebook Fan Page: https://www.facebook.com/profile.php?... Ingredients: 4 taels of shrimp, 2 eggs, 2 taels of bok choy, 2 taels of mung bean sprouts, 1 tael of chives. Batter: 1/2 cup sweet potato starch, 1/4 cup rice flour, 1 cup water, 1/4 teaspoon salt. Sauce: 3 tablespoons tomato sauce, 1 teaspoon spicy bean paste, 1.5 tablespoons sugar, 1/2 teaspoon salt, 120 ml water, cornstarch slurry (1 tablespoon cornstarch, 3 tablespoons water). Instructions: 1. In a small saucepan, add the sauce ingredients and heat over low heat until boiling. Thicken with cornstarch slurry to make the sauce. 2. Devein and clean the shrimp, then pat dry. 3. Cut the bok choy into 1-inch pieces. 4. Remove the root ends from the mung bean sprouts, wash and drain. 5. Finely chop the chives. 6. Mix the chopped chives into the starch slurry to form a starch slurry. 7. Heat 3 tablespoons of oil in a frying pan. First, fry some shrimp until cooked. Pour in 2 tablespoons of starch slurry. When the slurry becomes slightly translucent, crack in an egg (you can whisk it first). Once slightly set, add the bok choy and mung bean sprouts and fry briefly to soften. 8. When the edges of the slurry are slightly browned, carefully flip it over to form a half-moon shape. Continue frying for a few more minutes, then slide it out and plate. 9. Drizzle with sauce and serve hot.