![](/images/node/20/202244.webp?1638102438)
原料
新鲜白鱼肉(我用了monkfish): , 虾…(冰鲜冇头原只也可): , 鲜冬菇: , 香叶: , 调味料:蚝油,糖,生粉,麻油,胡椒盐少许:
步骤
1洗净鱼肉,待干!
![](/images/seq/66/665865.webp?1638153523)
2用刀剁碎,加入调味料,搅拌均匀盛起待用!
![](/images/seq/66/665866.webp?1638153523)
3鲜虾除壳洗净剔去肠,
![](/images/seq/66/665867.webp?1638153523)
4鲜冬菇,虾切碎,不用太碎!放入鱼肉内!
![](/images/seq/66/665868.webp?1638153523)
5用手搓匀然后用力挞至鱼,虾,冬菇混合,我就挞了四十五分钟,越久越弾口的!
![](/images/seq/66/665869.webp?1638153523)
6拿一小团放入镬中煎,煎至差不多熟时,放入已摘碎的香叶,再翻转継续煎至金黄色!
![](/images/seq/66/665870.webp?1638153523)
7盛起趁热切件便成!
![](/images/seq/66/665871.webp?1638153523)
小技巧
手挞鱼肉时最好放少许油在手上免沾!