Posted by: Jonjon | July 20, 2009

Asian – Pancake – Shrimp Pancake 蝦仁煎 9/10 July 11 2009


SNC00073http://bonnie8nz.pixnet.net/blog/post/23943314c

33% tapioca flour, 300% water, 166% eggs salt to 地瓜粉

Sauce = 2:1:1:1:1 rice flour, soy sauce, sugar, miso, tomato sauce, to 24 water

粉漿材料:

地瓜粉60g,

太白粉20g,

水180ml,

鹽1/4茶匙

將材料混合調勻成粉漿。

材料: (2份)

蝦仁    150g

雞蛋    2顆

小白菜    1把

蝦仁去腸泥洗淨,小白菜洗淨切小段。

平底鍋加少許油,先放1/2蝦仁炒至八分熟,再淋入1/2粉漿。

(粉漿會沉澱,使用前要再攪拌均勻才用。)

待粉漿略凝固時,打入一顆雞蛋並略微打散,

放上小白菜,翻面再淋些油,煎約1~2分鐘,

盛出裝盤,淋上醬料即可。

醬料:

在來米粉    1大匙

醬油    1/2大匙

糖    1/2大匙

味噌    1/2~1大匙

蕃茄醬    1大匙

冷開水    3/4杯

把醬料材料調勻,放入鍋中煮開,並拌炒至濃稠狀後熄火

Asian – Shrimp Pancake 2 (Oyster pancake) 蚵仔煎 9/10

July 13 2009

http://tw.myblog.yahoo.com/carol-jay/article?mid=66475

Conclusion

This was more fragrant and more sturdy, i.e gooey than shrimp pancake 1, perhaps because of more proportion of kumara flour and rice wine used.

Batter = 15% tapioca flour., 300% water, 15% rice wine, 150% eggs, salt white pepper to 地瓜粉

Hoisin Sauce = 1:1:1:1:5:2:20 miso:soy sauce: Soy paste: Sweet and sour sauce: sugar: tomato sauce: Rice Flour:

蚵仔煎

3人份

材料:

蚵仔300g,                  150g

雞蛋3,                   1.5

小白菜1,

粉漿材料:

韭菜1小把,

地瓜粉100g,             50g

太白粉15g,               7.5g

冷水300cc,                150g

米酒1大匙,              ½ tablespoon

1/2茶匙,                ¼ teaspoon

白胡椒粉少許

步驟:

1.蚵仔加少許鹽洗乾淨,殘存的殼挑出

2.小白菜洗乾淨切段,韭菜切小段

3.將粉漿中的粉類加入到冷水中混合均勻

4.將韭菜末及其餘材料加入混合均勻

5.平底鍋中熱2大匙油,將蚵仔放入中間位置

6.粉漿使用前要攪拌均勻,然後舀入適當的量

7.一開始煎的時候不要翻面,看到粉漿有些透明狀時打入一顆雞蛋

8.用鍋鏟將雞蛋稍微打散

(煎的時候火不要大,要有耐心讓粉漿慢慢凝固,一直翻動會煎的不

漂亮)

9.適量的小白菜放上,小火煎到粉漿凝固時才翻面

(中間可以視狀況適量在周圍淋上一些油)

10.煎到2面金黃即可

11.吃的時候淋上海山醬

12.若有剩下的粉漿,可以直接煎成蕃薯餅吃

Conclusion

Hmm this was as good as Taiwan ones. I used onion and mushroom, and it really tasted like Taiwanese style. The sauce was a bit strange, like sweet and sour at the wrong spots by itself, but after combining with the batter, it blended it quite well….have to say…was a bit surprised.

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