亞洲料理

奶油椰香薯丸子

食譜提供者:王聖堯 Chef Wang

以南洋風味手法呈現，加上馬鈴薯與豬肉結合作成的丸子更能襯托其主菜價值。Presented in Nanyang style, these potato and pork balls combine the flavors of potatoes and pork to enhance the value.

馬鈴薯類型:
新鮮
烹調方式:
炸
料理時間:
25 Minutes
份數:
1人份
加入購物車

  • 1.馬鈴薯洗淨去皮，放入電鍋中蒸熟，取出趁熱用湯匙壓成泥狀備用。Wash and peel the potatoes, then steam them in an electric cooker until tender. While still hot, mash them with a spoon to form a smooth paste and set aside.
  • 2.鍋熱加入少許油，放入豬絞肉炒香，下少許鹽、胡椒粉、雞粉略為調味後備用。Heat a pan with a little oil, add the ground pork and stir-fry until fragrant. Season lightly with salt, black pepper powder, and chicken powder, then set aside.
  • 3.將作法1、2的材料混合並且加入香茅末、南薑末、檸檬葉末、甲猜末後攪拌均勻，揉捏成適當大小的丸子狀，再將每顆丸子沾上薄薄的太白粉後，入油鍋中以160度慢炸至外表呈金黃酥脆，撈起瀝油備用。Mix the ingredients from steps 1 and 2 together, then add lemongrass powder, galangal powder, lime leaf powder, and kaffir lime zest powder. Stir until well combined, then knead the mixture into balls of appropriate size. Coat each ball lightly with tapioca starch, then deep-fry them in oil at 160 degrees Celsius until golden brown and crispy. Remove from oil and set aside to drain.
  • 4.取一炒鍋，加入奶油、雞粉、糖、紅椒粉、胡椒粉加入少許水融勻後即可拌入丸子，過程中陸續撒上蒜酥、椰子酥、辣椒末、並且於起鍋時撒上蔥花即可盛盤，最後點綴一下即完成。Melt butter and add chicken powder, sugar, paprika powder, and black pepper powder. Add a little water to create a smooth mixture. Mix in the fried balls, sprinkling with garlic flakes, coconut flakes, and chili flakes as you go. Finish by garnishing with chopped green onions before serving. Your dish is now ready to be enjoyed.

主要材料:

  • 美國黃肉馬鈴薯 Yellow Potatoes 200g
  • 豬絞肉 Ground pork 180g
  • 雞蛋 Egg 1ea
  • 太白粉 Tapioca starch 40g

其他材料:

  • 香茅末 Lemongrass powder 8g
  • 南薑末 Galangal powder 8g
  • 檸檬葉末 Lime leaf powder 6g
  • 甲猜末 Kaffir lime zest powder 6g

調味料:

  • 雞粉Chicken Powder 6g
  • 糖 Sugar 10g
  • 胡椒粉 Pepper powder 1g
  • 紅椒粉 Red Pepper Powder 1g
Creamy Coconut U.S. Potato Balls