Butter-Infused Crispy Prawns with Egg Floss Recipe

黄油酥脆虾配蛋松食谱

4.8

这道黄油酥脆虾配蛋松是经典虾菜的改良版。虾裹上松脆的黄油面糊，再配上精致酥脆的蛋松，为虾增添一层额外的风味和口感。这道菜将浓郁的黄油味和轻盈、酥脆的蛋松口感完美融合，是一道出色的开胃菜或主菜。

Ingredients:

  • 500 克大虾，去皮、去筋
  • 1 杯普通面粉
  • 1/2 杯玉米粉
  • 1茶匙发酵粉
  • 1/2 茶匙 盐
  • 3/4 杯冷水
  • 2 汤匙 融化黄油
  • 植物油，煎炸用
  • 1/2 杯蛋丝
  • 新鲜香菜，用于装饰
  • 青柠角，供食用

Instructions:

  1. Prepare the Prawns and Batter
    1 Prepare the Prawns and Batter

    Peel and devein the prawns, pat dry. In a bowl, mix flour, cornflour, baking powder, salt, and cold water to form a smooth batter, then stir in melted butter.

  2. Fry the Prawns
    2 Fry the Prawns

    Heat oil to 180°C (350°F). Dip prawns in the batter and fry in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.

  3. Assemble and Serve
    3 Assemble and Serve

    Plate the fried prawns, top with egg floss, and garnish with fresh coriander and lime wedges. Serve immediately.

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