蘿蔔絲脆餅
Ingredients
450g Chinese radish
150g Chinese celery
Some of dried shrimps
450g fried flour
1 tbsp oil
Seasoning
1 tsp salt
1/4 tsp pepper
Method
Peel, wash and grate the Chinese radish, rub it with a little salt, rinse and drain well. Wash and dice the Chinese celery; soak, wash and chop the dried shrimps. Put the above ingredients together and mix it with salt and pepper.
Add a little oil to the fried flour, then slowly stir in water and stir until it is batter-like. Heat a wok until very hot and add some oil, put in a little batter to test, if the batter floats right the way, turn the heat down.
Put a long ladle into the oil until the ladle is hot, then add a little batter in the ladle, put in some Chinese radish filling and fill it up with batter and deep-fry in oil. When the cake comes off from the ladle, make another one. When the cake turns light golden brown, remove.
Deep-fry all the finished cakes again in hot oil before serving.
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| Ingredients | Combine the fried flour, oil and water to make a batter | Deep-fry the cakes in hot pot |
