自制虾饼 │ 新春小吃 │ Prawn Crackers │ Keropok Udang（click cc for caption）

过年少不了吃年饼。从小到大的过年肯定都少不了虾饼。妈妈在除夕夜前都会在厨房忙着炸虾饼。炸虾饼我想人人都会，那这期视频小豪跟大家分享虾饼的做法，真的不难。

网路上关于虾饼的食谱有很多，但小豪真的必须提醒大家要慎重选择！其实，虾饼的做法大同小异，关键在于调味。各家有各家的独家秘方，有些食谱做出来的虾饼真的不好吃！这次小豪分享的虾饼食谱是用基本的调味，不算什么独门秘方，哈哈。除了食谱，小豪也会提醒大家一些需要注意的点，希望大家都能做出成功又美味的虾饼。

订阅小豪厨房，這樣你就不會錯過簡單的美食與糕點做法哦～
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材料：
去壳虾仁 200g
水 100g
木薯粉 300g
盐 5g
糖 10g
味精 5g
胡椒粉 2g
油 10g

做法：
1. 先把虾去虾壳和虾线，洗干净备用。
2. 虾仁加水打成虾泥，加入调味料和油搅拌均匀。
3. 木薯粉过筛，加入虾泥搅拌均匀。
4. 拌好的粉团是比较粘手的状态，把粉团刮进刷了油的模具，盖上布静置20分钟。
5. 烧开水，水滚后放入粉团，用中小火蒸40-50分钟。
6. 蒸好后直接出炉，放凉后脱模，用保鲜膜包着，送入冰箱隔夜冷藏（12-24小时）。
7. 冷藏后的虾饼会变硬，把虾饼切成薄片，越薄越好。
8. 放在阳光下晒干至少8小时。
9. 油温190°炸虾饼。

注意事项：
1. 放冰箱的时间越长，虾饼越硬，会比较难切成薄片，而且很容易脆，冷藏12-15小时是最刚好的时间。
2. 虾饼蒸40分钟基本上就熟了。担心不熟的朋友可以再蒸久一点，虾饼不怕蒸过龙，就怕蒸不熟。
3. 切薄片的时候最好戴手套，我常常不小心就割到手指，要注意安全。
4. 虾饼在烈日下至少要晒8小时。如果天气不好，可以先收进冰箱，等有阳光再拿出来晒。晒干后的虾饼不需要收进冰箱，可以室温保存。

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.

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material:
Shelled Shrimp 200g
Water 100g
Tapioca flour 300g
Salt 4g
Sugar 10g
MSG 5g
Pepper 2g
Oil 10g

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.


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