材料
肠粉皮8片、虾仁300g、越南网皮10张、威化纸10张
调味料
盐½茶匙、鸡精粉2茶匙、生粉3茶匙、白糖3茶匙、胡椒
粉、麻油少许、葱油少许
酱汁材料
姜葱少许、生抽150g、Maggi生抽½汤匙、鱼露½汤匙、鸡精粉1茶匙、白糖150g、清水300g
做法
1 酱汁做法：烧热油爆香姜茸，加入全部酱汁材料煮滚，放置一旁。
2 虾仁洗净后切小段，加入调味料，搅拌均匀备用。（图1-2）
3 用威化纸包40克虾仁，再用网皮卷包扎好，放入热油炸至熟脆备用。（图3-6）
4 肠粉皮加热后，取出一片打开，放入虾卷包着盛盘，淋入酱汁即可享用。（图7-8）
INGREDIENTS
8 sheets Cheong fun skin, 300g shelled shrimp, 10 sheets Vietnam rice paper nets, 10 sheet wafer paper
SEASONING
½ tsp salt, 2 tsp chicken powder, 3 tsp corn flour, 3 tsp sugar, dash of pepper, sesame oil and shallot oil
SAUCE
Some chopped ginger and spring onion, 150g soy sauce, ½ tbsp Maggie seasoning ketchup, ½
tbsp fish sauce, 1 tsp chicken powder, 150g sugar, 300g water
METHOD
1 For Sauce : Saute ginger and spring onion with some oil until fragrant, add in all sauce ingredients and bring to boil.
2 Cut shrimp into small pieces after cleaning, marinate with seasoning and set aside. (pic 1-2)
3 Wrap 40g of shrimp with wafer paper and then roll with rice paper net and deep fry until crispy. (pic 3-6)
4 Heat up Cheong Fun skin and spread open, put in shrimp roll and wrap up, serve with sauce. (pic 7-8)
