自製蝦餅 │ 新春小吃 │ Prawn Crackers │ Keropok Udang

過年少不了吃年餅。從小到大的過年肯定都少不了蝦餅。媽媽在除夕夜前都會在廚房忙著炸蝦餅。炸蝦餅我想人人都會，那這期視頻小豪跟大家分享蝦餅的做法，真的不難。

網路上關於蝦餅的食譜有很多，但小豪真的必須提醒大家要慎重選擇！其實，蝦餅的做法大同小異，關鍵在於調味。各家有各家的獨家秘方，有些食譜做出來的蝦餅真的不好吃！這次小豪分享的蝦餅食譜是用基本的調味，不算什麼獨門秘方，哈哈。除了食譜，小豪也會提醒大家一些需要注意的點，希望大家都能做出成功又美味的蝦餅。

Chinese New Year inevitably eat New Year cakes. Prawn crackers are definitely indispensable for the New Year from childhood. Mom would be busy frying prawn crackers in the kitchen before New Year's Eve. I think everyone knows how to fry prawn crackers, so Xiaohao share with you how to make the prawn crackers. It’s really not difficult.

There are many recipes for prawn crackers on the Internet, but Xiaohao really must remind everyone to choose carefully! In fact, the method of prawn crackers is similar, the key lies in the seasoning. Each has its own secret recipe, and some recipes that are really not delicious! The prawn crackers recipe shared by Xiaohao this time is not a secret recipe, just tastes good, haha. In addition, Xiaohao will also remind you some points to be aware of, and hope that everyone can make successful and delicious prawn crackers.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
材料：
去殼蝦仁 200g	100g	400g
水 100g	50g	200g
木薯粉 300g	150g	600g
鹽 5g	2.5g	10g
糖 10g	5g	20g
味精 5g	2.5g	10g
胡椒粉 2g	1g	4g
油 10g	5g	20g

material:
Shelled Shrimp 200g	100g	400g
Water 100g	50g	200g
Tapioca flour 300g	150g	600g
Salt 4g	2g	8g
Sugar 10g	5g	20g
MSG 5g	2.5g	10g
Pepper 2g	1g	4g
Oil 10g	5g	20g

製作步驟

自製蝦餅 │ 新春小吃 │ Prawn Crackers │ Keropok Udang

見影片

Refer to video

=================

做法：

1.

先把蝦去蝦殼和蝦線，洗乾淨備用。

2.

蝦仁加水打成蝦泥，加入調味料和油攪拌均勻。

3.

木薯粉過篩，加入蝦泥攪拌均勻。

4.

拌好的粉團是比較粘手的狀態，把粉團刮進刷了油的模具，蓋上布靜置20分鐘。

5.

燒開水，水滾後放入粉團，用中小火蒸40-50分鐘。

6.

蒸好後直接出爐，放涼後脫模，用保鮮膜包著，送入冰箱隔夜冷藏（12-24小時）。

7.

冷藏後的蝦餅會變硬，把蝦餅切成薄片，越薄越好。

8.

放在陽光下曬乾至少8小時。

9.

油溫190°炸蝦餅。

注意事項：

1.

放冰箱的時間越長，蝦餅越硬，會比較難切成薄片，而且很容易脆，冷藏12-15小時是最剛好的時間。

2.

蝦餅蒸40分鐘基本上就熟了。擔心不熟的朋友可以再蒸久一點，蝦餅不怕蒸過龍，就怕蒸不熟。

3.

切薄片的時候最好戴手套，我常常不小心就割到手指，要注意安全。

4.

蝦餅在烈日下至少要曬8小時。如果天氣不好，可以先收進冰箱，等有陽光再拿出來曬。曬乾後的蝦餅不需要收進冰箱，可以室溫保存。

practice:

1.

Remove the shells and threads of the shrimp first, and wash them for later use.

2.

Add water to the prawns to make prawn paste, add seasonings and oil and stir well.

3.

Sift the tapioca flour, add shrimp paste and stir well.

4.

The mixed dough is relatively sticky, scrape the dough into the oiled mold, cover it with a cloth and let it sit for 20 minutes.

5.

Bring water to a boil, add the dough after the water is boiled, and steam for 40-50 minutes over a medium-low heat.

6.

After steaming, take it out of the oven directly, let it cool, and then demould it, wrap it in plastic wrap, and put it in the refrigerator overnight (12-24 hours).

7.

The refrigerated prawn crackers will harden. Cut the prawn crackers into thin slices, the thinner the better.

8.

Place in the sun to dry for at least 8 hours.

9.

Fried prawn crackers at 190° oil temperature.

Precautions:

1.

The longer it is stored in the refrigerator, the harder the prawn crackers will be. It will be more difficult to cut into thin slices, and they will be crispy. 12-15 hours of refrigeration is the best time.

2.

The prawn crackers are basically cooked after 40 minutes of steaming. Those who are worried about being unfamiliar can steam it longer. The prawn crackers are not afraid of over steaming, but they are afraid that they will not be cooked enough.

3.

It is best to wear gloves when cutting thin slices. I often cut my fingers accidentally, so pay attention to safety.

4.

The prawn crackers should be dried for at least 8 hours in the hot sun. If the weather is bad, you can put it in the refrigerator first, and then take it out to dry when there is sunshine. The dried prawn crackers does not need to be stored in the refrigerator and can be stored at room temperature.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

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自製蝦餅 │ 新春小吃 │ Prawn Crackers │ Keropok Udang

自製蝦餅 │ 新春小吃 │ Prawn Crackers │ Keropok Udang

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

先把蝦去蝦殼和蝦線，洗乾淨備用。

2.

蝦仁加水打成蝦泥，加入調味料和油攪拌均勻。

3.

木薯粉過篩，加入蝦泥攪拌均勻。

4.

拌好的粉團是比較粘手的狀態，把粉團刮進刷了油的模具，蓋上布靜置20分鐘。

5.

燒開水，水滾後放入粉團，用中小火蒸40-50分鐘。

6.

蒸好後直接出爐，放涼後脫模，用保鮮膜包著，送入冰箱隔夜冷藏（12-24小時）。

7.

冷藏後的蝦餅會變硬，把蝦餅切成薄片，越薄越好。

8.

放在陽光下曬乾至少8小時。

9.

油溫190°炸蝦餅。

注意事項：

1.

放冰箱的時間越長，蝦餅越硬，會比較難切成薄片，而且很容易脆，冷藏12-15小時是最剛好的時間。

2.

蝦餅蒸40分鐘基本上就熟了。擔心不熟的朋友可以再蒸久一點，蝦餅不怕蒸過龍，就怕蒸不熟。

3.

切薄片的時候最好戴手套，我常常不小心就割到手指，要注意安全。

4.

蝦餅在烈日下至少要曬8小時。如果天氣不好，可以先收進冰箱，等有陽光再拿出來曬。曬乾後的蝦餅不需要收進冰箱，可以室溫保存。

practice:

1.

Remove the shells and threads of the shrimp first, and wash them for later use.

2.

Add water to the prawns to make prawn paste, add seasonings and oil and stir well.

3.

Sift the tapioca flour, add shrimp paste and stir well.

4.

The mixed dough is relatively sticky, scrape the dough into the oiled mold, cover it with a cloth and let it sit for 20 minutes.

5.

Bring water to a boil, add the dough after the water is boiled, and steam for 40-50 minutes over a medium-low heat.

6.

After steaming, take it out of the oven directly, let it cool, and then demould it, wrap it in plastic wrap, and put it in the refrigerator overnight (12-24 hours).

7.

The refrigerated prawn crackers will harden. Cut the prawn crackers into thin slices, the thinner the better.

8.

Place in the sun to dry for at least 8 hours.

9.

Fried prawn crackers at 190° oil temperature.

Precautions:

1.

The longer it is stored in the refrigerator, the harder the prawn crackers will be. It will be more difficult to cut into thin slices, and they will be crispy. 12-15 hours of refrigeration is the best time.

2.

The prawn crackers are basically cooked after 40 minutes of steaming. Those who are worried about being unfamiliar can steam it longer. The prawn crackers are not afraid of over steaming, but they are afraid that they will not be cooked enough.

3.

It is best to wear gloves when cutting thin slices. I often cut my fingers accidentally, so pay attention to safety.

4.

The prawn crackers should be dried for at least 8 hours in the hot sun. If the weather is bad, you can put it in the refrigerator first, and then take it out to dry when there is sunshine. The dried prawn crackers does not need to be stored in the refrigerator and can be stored at room temperature.

HaosKitchen 作者

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