蝦鬆海鮮沙律多士

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材料:蝦乾,鮮蝦,帶子,小八爪魚,青口,甘筍,西芹,甜椒,蛋黃醬,黃芥辣,欖油,黑椒碎,鹽,香草,芝士粉,鹽,糖

 

步驟一,蝦鬆制作:蝦乾用油煎香,蝦油可留起備用,蝦乾撈起用吸油字吸去多餘的油,再放焗爐,以一百八十度焗乾並用攪拌器打成蝦鬆。

 

步驟二,鮮蝦,青口去外殼,連帶子及小八爪魚用鹽水加黑胡椒水焯熟,撈起晾乾,待涼。

 

步驟三,蛋黃醬伴黃芥辣,糖,鹽,香草碎,黑胡椒碎,欖油伴混勻。

 

步驟四,甘筍等蔬菜切小粒,加入涼了的海鮮,攪拌勻。

 

步驟五,均勻塗抹在多士上,撒上芝士粉放焗爐焗至焦香,撒滿蝦鬆!即可享用!

 

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