鼓勵此網誌：0
材料
雞蛋 4 隻
蝦肉 200 克 [7 安士/5.5 兩] [除腸及拍爛]
火腿(用金華火腿更美味) 25 克 [1 安士] [切碎]
蔥絲 裝飾用
粟粉 1/2 杯 上粉用
製法
1. 蛋煮熟，去殼，直切成兩半。
2. 將蝦肉加入火腿及調味料拌勻，分成8等份。
3. 蛋面掃上粟粉，將蝦膠鋪在上面，搓成蛋形。
4. 將蛋放入熱油中炸至金黃熟透，瀝乾後上碟。
5. 燒熱1湯匙油，下芡汁煮至熱透，淋於蛋上，飾以蔥絲。
調味
調味料：
蠔油 2 茶匙
粟粉 1 茶匙
芡汁：
蠔油 1 湯匙
水 4 湯匙
粟粉 1/2 茶匙
糖 1/2 茶匙
Ingredients :
Eggs 4
Shrimp meat 200g [7 oz] [deveined and mashed]
Ham 25g(Use Jinhua ham is better) [1 oz] [chopped]
Shredded green onion for garnish
Corn starch 1/2 cup for dusting
Method :
1. Boil eggs until cooked. Shell and cut into halves lengthwise.
2. Mix shrimp meat and ham with seasoning mix. Stir well and divide the mixture into 8 equal portions.
3. Dust the halved eggs with corn starch. Pile shrimp meat on top and shape into an egg.
4. Deep-fry eggs in hot oil until golden yellow and done. Drain and put on a serving plate.
5. Heat 1 tbsp oil. Stir in sauce mix, heat through and pour over eggs. Garnish with green onion.
Seasoning :
Seasoning Mix：
Oyster Sauce 2 tsp
Corn starch 1 tsp
Sauce Mix：
Oyster Sauce 1 tbsp
Water 4 tbsp
Corn starch 1/2 tsp
Sugar 1/2 tsp
