材料：
Ingredients:
蝦肉12安士 (Shrimp meat 12oz)， 馬蹄切碎兩安士 ( Chopped water chestnut 2oz)，
鹹蛋黃四隻 (Salted egg yolk 4 pieces)， 小紅黃甜椒各六隻 (Small sweet red & yellow
Pepper 6 each)， 牛油3安士 (Butter 3oz)， 蔥花一湯匙 ( Chopped green onion 1T)。
蝦膠調味： 鹽0.5茶匙 (Salt 0.5 t), 雞粉一茶匙 (Chicken powder 1 t), 糖半茶匙 (Sugar
½ t)，胡椒粉麻油各少許 (Pepper & sesame oil little bit)，粟粉一湯匙 (Constarch
1T)。
脆漿用料：
Ingredients for Crunchy Batter:
麵粉 1.5杯 (Water 1.5C), 粟粉兩湯匙 (Constarch 2T)，發粉一茶匙 (Baking powder 1
t)，水一杯 (Water 1C)， 鹽四分一茶匙 (Salt 1 t)， 生油兩湯匙 (最後落) (Oil 2T put
in after 30 minutes).
做法：
Instructions:
1. 脆漿預早半小時前開好備用.
1. Prepare crunchy batter 30 mins in advance
2. 鹹蛋黃隔水蒸十分鐘, 搓爛備用。小紅黃椒切開去籽。
2. Steam salted egg yolk for 10 mins and smash it. Cut the small sweet red & yellow
pepper open and remove the seeds.
3. 鮮蝦去殼去腸, 洗淨抹乾水份， 用攪拌機加調味打成蝦膠，加入切碎馬蹄粒拌勻
。
3. Peel the shrimp and remove the intestine. Rinse and dry. Add the seasoning
and put into the blender. Blend into shrimp paste and add chopped water
chestnuts.
4. 紅黃椒內沾上生粉，釀入蝦膠，再沾上脆漿，用熱油炸熟至金黃色， 撈出瀝乾
。
4. Spread corn starch and shrimp paste into red & yellow pepper, then dip
in cruncy batter. Fry in hot oil till it turns golden color. Remove and filter
out water.
5. 熱鑊下牛油，放入鹹蛋黃慢火炒至溶化至起泡，加入蔥花，將炸好紅黃椒放回，
快手兜勻後上碟。
5. Heat the butter in the pot and add the salted egg yolk and cook until it
melts. Add the chopped green onion and put the fried red and yellow
pepper back. Mix them quickly and ready to serve.
• * 梁師傅小貼士 *
• Chef’s Tips
• 鹹蛋黃的鹹香味黏著炸脆的食材, 口感超級無敵.
The savory taste of salted egg yolk sticks matches the crispy ingredients perfectly.
• 蝦膠加上馬蹄粒增添爽脆口感.
• Shrimp paste plus chopped water chestnuts will add crispy taste.
