150g Shrimp Paste (Ready made or hame made, see Seafood 11)
2 Tiger Prawns (shelled & remained the tails, removed dark veins)
1/2 cup Mozzarella Cheese
1/2 cup Ham (chopped)
2 stick pcs of Pear
1/2 cup flour, 1 egg (beaten), 1/2 cup Japanese breadcrumbs
材料：-
蝦膠 150克（買現成或自家做，參考 Seafood 11)
虎蝦 2 只（去殼留尾、去腸）
芝士 1/2 杯
火腿 1/2 杯（切碎）
啤梨切條 2 條
麵粉 1/2 杯，旦 1 只（拂勻），日本炸粉 1/2 杯
Method:-
1) Cut inside to open the prawn, put some flour on it and use the back of knife
to hit a few times, make it flatten more. Shrimp paste seasoning with salt & pepper.
2) Place a pc of glad wrap on table, spread a layer of shrimp paste on it, add in
some cheese, ham, a stick of pear and the tiger prawn, roll it up with the glad wrap,
hold it tight and shape.
3) Take out the prawn roll, powder with flour, then dip in the egg, and cover with the
breadcrumbs completely.
4) Use the boiling oil to deep fry until golden brown. Nice to serve with Tartare sauce .
Dish up.
做法：-
1）將虎蝦內面界一刀，撲上些生粉，放沾板上用刀背挅數下，使之更平薄。
蝦膠用少許鹽及古月粉稠味。
2）枱上舖一塊保鲜纸，塗上一層虾膠，放上一些芝士、火腿和啤梨條，再放上虎虾，
用保鲜纸幚助捲起成型，略控實些。
3）取虎虾卷沾上麵粉，再放入旦汁，最後用日本炸粉全包均匀。
4）用沸油炸至全黃便成，取出上碟，拌以他他汁享用。
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