蔥花蝦米腸粉

Soft, chewy and easy pan fry version of Rice Noodle Rolls. Here’s a quick version of our favourite street food from Hong Kong! Top it off with some traditional topping and I bet you can’t just have one piece!

Ingredients:

70g rice flour
70g tapioca flour
2 stalk spring onion
2 tbs small dried shrimp
1 tbs oil
1 cup cold water
⅓ cup hot water

Toppings:

Hoisin sauce to your liking
1 tbs sesame

Peanut Butter Sauce:
1 tbs of sesame oil
2 tbs of peanut butter

Soy Sauce Mix:
¼ cup water
2 tbs soy sauce
1 tbs dark soy sauce
1 tbs sugar
½ tsp chicken bouillon

Method:

1. Mix rice, tapioca flour, cold water together. Add hot water, mix well and add oil - stir well.

2. Add dried shrimp and diced spring onions into the mixture and stir until smooth. (These two ingredients are optional)

3. Medium heat, brush a thin layer of oil onto the pan. Pour in 1 ladle of batter. Cook with the lid on for 2 minutes. Then roll the pancake into a roll. Repeat for each.

Soy Sauce Mix:
Mix all soy sauce mix ingredients. Cook soy sauce mix by bringing it to a boil for a few minutes.

Note:

• Dried shrimp and spring onions are optional. The main content of this dish is the rice rolls.

• Stir mixture well and brush oil onto the pan before applying a new layer of batter.

• Peanut Butter Sauce: Mix peanut butter with sesame oil. We used natural peanut butter. If you use regular peanut butter, use a bit more oil or water to dilute.

蔥花蝦米腸粉 (易煎版)

這款香滑煙韌的煎腸粉是香港人喜愛的街頭小吃。我介紹這個簡易版本，再放上一些傳統的配料， 一定令你食過返尋味。

材料:

粘米粉70克 
凌粉70克 (tapioca starch)
蔥2條切粒
小蝦米2湯匙浸軟
油1湯匙
水1杯
滾水1/3杯

配料:
甜醬適量
芝麻1湯匙

花生醬料:
麻油1湯匙
花生醬2湯匙攪勻

豉油醬料:
水1/4杯
生抽2湯匙
老抽1湯匙
糖1湯匙
雞粉半茶匙

做法:

1. 粘米粉，凌粉同放深碗中，加水撈勻，再加滾水攪勻，然後加生油，攪至與粉漿混合1起。

2. 最後加蝦米，蔥粒撈至均勻。

3. 燒熱平底鑊，掃上1層薄油，倒入1飯壳粉漿搪勻，加蓋慢火煮2分鐘至粉漿熟，然後捲成腸粉形取出。 

豉油醬料:
將豉油汁料煮滾，即可配腸粉醬汁共食。

註:

• 乾蝦和蔥是可選的。這道菜的主要內容是米卷。

• 充分攪拌混合物並將油刷到鍋上，然後再塗一層新的麵糊。

• 每次取粉漿前，1定將粉漿攪勻。