花枝菊花盏

材料：

1. 蝦仁200克搓蓉
2. 春卷皮3張切條
3. 甘荀5片切蓉/蟹籽

調味料:

1. 鹽1/8茶匙
2. 糖1/8茶匙
3. 生粉1湯匙
4. 胡椒粉1/8茶匙
5. 麻油1/2茶匙
6. 蛋白液1茶匙

做法：

1. 蝦膠放入調味料拌匀
2. 春卷皮對摺界花，放入蝦膠卷起
3. 鑊放入油燒熱，放入菊花盞炸脆金黄色拿出放入甘荀蓉即成

Deep Fried Spring Roll with shrimp paste stuffing in flower shape

Ingredient:

1. shrimp 200 g (pasted)
2. Spring roll wrapper 3 shredded
3. Carrot 5 minced

seasoning:

1. Salt 1/8 teaspoon
2. Sugar 1/8 teaspoon
3. corn starch 1 tablespoon
4. pepper 1/8 teaspoon
5. sesame oil 1/2 teaspoon
6. egg white 1 teaspoon

method:

1. Season the shrimp paste in bowl
2. Fold and cut the spring roll wrappers, roll up with the shrimp paste.
3. Heat the oil in wok, fried the roll until golden brown. Put some minced carrot on the top. Ready to serve.

goreng Spring Roll dengan isian pasta udang dalam bentuk bunga

Bahan:

1. udang 200 g (disisipkan)
2. Bungkus bungkus musim semi 3 robek
3. Wortel 5 cincang

bumbu:

1. Garam 1/8 sendok teh
2. Sugar 1/8 sendok teh
3. tepung jagung 1 sendok makan
4. lada 1/8 sendok teh
5. minyak wijen 1/2 sendok teh
6. putih telur 1 sendok teh

metode:

1. Bumbui pasta udang di mangkuk
2. Lipat dan potong bungkus spring roll, gulung dengan pasta udang.
3. Panaskan minyak di wajan, goreng gulung sampai berwarna keemasan. Masukkan beberapa wortel cincang di atasnya. Siap untuk melayani.