Tuesday, 22 September 2015

泰式玉米煎餅 Thai Corn Fritters

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泰式玉米煎餅

材料:
面粉:3/4
米粉:2大匙
玉米粒:1/2
瘋柑葉:1 大匙,切細絲
芫荽:2 大匙,切細絲
醬青:1小匙
辣椒粉:1/2 小匙
清水:1/4
鹽巴:許少
生油:適量


做法:
用清水將米粉、玉米粉調開后,下辣椒粉和醬青,再下玉米粒、芫荽和瘋柑葉,拌勻后,加鹽巴調味。
平底鼎開中火,倒下一匙的油燒熱,舀一匙的玉米漿倒在鼎上煎熟后,再翻另一面煎至金黃色。
將玉米餅取上,放在吸油紙上。
將所有的米糊煎熟。
吃時,沾甜辣醬最可口。

貼士:煎餅的油如不夠熱,米糊便會貼在鼎上,若太太熱的話則會將餅煎黑。



Thai Corn Fritters

Ingredients:

Plain flour: 3/4 cup
Rice flour: 2 tbsp
Sweet corn (can): ½ cup
Soy sauce: 1 tsp
Kaffir lime leaves: 1 tbsp sliced
Cilantro: 2 tbsp minced
Chilli powder: ½ tsp
Water: ¼ cup
Salt: a pinch
Oil : to Fly
 Method
1. Mix the rice flour and starch, chili powder, soya sauce together, add the water slowly until is thick and without lumps. Add the corn kernel, cilantro and kaffir lime leavesseason with salt.
2. Heat a skillet in medium heat, spray some oil or even add a tsp of oil. Drop a heaping spoon full of the mixture and let it cook completely one side and flip over.
3. Remove and drain in paper towel.
4. Continue with the rest of the mixture.
5. Serve hot with sweet chili sauce.
TipEnsure skillet is hot enough before drop the mixture, if under heat, the mixtures will stick on the skillet, if it is too hot, it will burn the fritter.

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