自制虾饼 │ 新春小吃 │ Prawn Crackers │ Keropok Udang（click cc for caption）
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- 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～
/ @haoskitchen
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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.
#虾饼 #虾片 #keropokudang #prawncrackers
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自己做的虾饼，做法简单，吃得也安心，大家一定要试试哦😊
謝謝你的分享
很用心的教學👍🏻👍🏻👍🏻
You're an absolute master with the chopsticks dude.
Best prawn cracker video so far 👍..谢谢你无私的分享..
谢谢你对小豪的肯定，我会继续跟大家分享美食与糕点的秘密☺️❤️
我喜欢我会学做的谢了
非常好
Wow!! Xie Xie Ni. From the Phils
Wow!! Thank you so much for support my video from Phils☺️☺️
@@HaosKitchen you're welcome 😁
老师，请问一下我看到有些食谱做出来的面团是可以成型的，不粘手的，而老师你这个食谱的是面糊那样的，两者什么分别呢？
請问可以加1点的蒜粉嗎,
Ni hao! Xiao hao😁
Ni hao too... my friend☺️
@@HaosKitchen 😄😄😄😄😄😄😄
Hao，我时虾敏感, 虾肉换成鱼肉, 可以吗?
我没试过做鱼饼，不过我相信换成鱼肉是可以的😇
你好，請問為什麼我切開都乾乾的感覺也炸不開？
Can use arrowhead flour instead of tapioca flour? tq
Is it a kind of cassava flour?
@@HaosKitchen cassava is ubi kayu
Sorry I mean sago flour not arrowhead
请问可以用土豆淀粉来代替吗？
可以的，只是风味稍微不同而已☺️
好的，谢谢。🙂
@@AaBb-cu9fu 不客气☺️
Hao's Kitchen is one of the most detailed in preparing and sharing on how to make good shrimp kurupuks. Thank You Xiao Hao! You are excellent.
Thank you very much❤
@@HaosKitchen m
Hainan mm. I'm on
Thank you very much for a beautiful and unique business idea. We want to start this business in our country. Can you help us with advice?
Your advice is very needed
please help us to start the business with advice and technology
可把蝦壳炸脆，放涼打成粉加入拌习，蝦片味會更香濃。
听到都觉得一定很香浓😋👍🏻
这期内容实在太实用了,很受启发!能如此关怀观众,分享这么高品质的知识就是最惹人喜欢的地方。下期一定也很棒!
第一次跟著你的食譜就成功了，第二次再做卻不懂哪裡出問題而失敗了，風乾一天準備刨蝦片時發現太彈，很難刨成薄片，有點黏呼乎的。刨出來的蝦片形狀不像第一次的漂亮
Great. Well written recipe. My favourite snack. Looks simple. Will try today. Hope will turn out well. TQVM.
wish you success😇
5:08. 晒虾片的桌子上看到有椰子糖年糕kue keranjang /kue Cina ，你做來吃的还是賣？
我是做来吃的☺️
你的虾饼食谱呢？
你点一下标题，食谱就是跑出来了😇
嗨, 请问有鸡蛋糕 kuih bahulu 的食谱吗？我试了你蜂窝饼的食谱，非常成功。谢谢。
我只会做传统的蒸鸡蛋糕，kuih bahulu还没学，暂时不能提供您食谱☺️
小豪,谢谢你的视频.如果不能吃虾,可以改用鱼来做吗？份量和虾的食谱相同吗？适合的鱼是哪一种？要新加坡和马来西亚找得到的魚
哇不錯哦
老师，我看到你把年糕拿去晒，这是为什么呢?
做实验😂自己做的年糕没有放防腐剂，室温下特别容易发霉，想说晒干可能可以抑制霉菌。的确晒干的年糕不容易发霉，不过年糕会变硬，失去软糯的口感😇
Will you guide us to incorporate in our country in a small way
👍👍👍👍👍👍👍👍👍👍😋😋😋😋😋😋😋😋😋😋🙏🙏🙏😊
Can I have the ingredients please
material:
Shelled Shrimp 200g
Water 100g
Tapioca flour 300g
Salt 4g
Sugar 10g
MSG 5g
Pepper 2g
Oil 10g
怎樣可以將蝦餅的硬度變得更硬. 不想太鬆脆
请问模具多大CM
hi你好～是21*11cm的模具☺️
好想吃啊...
非常香脆好吃😋
可不可以做一次番薯蝦饼，好想学你教学的😊
Very good sharing, thanks😊😊
Put in the refrigerator or freezer?
小豪老师教学简单易懂，我学会了红茶菓和虾餅，成功！谢谢老师！
Msg 5g 是什么呢？谢谢
你好！是味精，你也可以用鸡精代替☺️
Like
Like
Like
可以换鱼肉吗？
Like
Like
谢谢小豪的指导，我的虾饼成功了。
小豪老師，可以做素的嗎
你好！可以的，比如南瓜，马铃薯，番薯口味都可以，把这些蒸熟打成泥，代替虾泥就可以了☺️
可以用番薯代替吗！
没有试过😇
Good,very good.
thank you☺️
謝謝老师教導。🙏👍
不客气~一起学习😇
小豪你可以做猪肠粉吗？
研究研究☺️
Ok👌
麻烦你了
👍👍
Xiao Hao, I will use oven to dry. 40 degrees as in Celsius?
Yes you may... with fan open😊
不必添加發粉以助其澎涨嗎？
不必的，虾饼膨胀靠的是淀粉老化后再遇高温就会自然膨胀😊
謝謝老师分享心得。🙏
我以前就有跟過別的食譜 有加發粉的 成品不好 炸出來有很多小泡 不好吃
@@caraip9198 网路上很多坑人食谱，我也中招过😅这些是我从失败中累积的经验，跟大家分享，希望对大家有帮助☺️
Yummy!!
This is great, thank you for sharing 😃
Thank you for coming to my channel❤️
我试了，第一次就成功了，真开心，谢谢你！
恭喜你👏👏😇
是冷藏，不是冷冻吗
是冷藏，不是冷冻，冷冻就切不了了☺️