青瓜酿吐拿Stuffed Cucumber with Tuna

【材料】
日本青瓜2条、辣椒味吐拿鱼1罐、柚子肉适量、豆苗及红辣椒圈适量、薄饼皮10片

【酱汁】 混合
泰式辣椒酱1⁄2碗、柠檬汁1汤匙、酸梅酱1汤匙

【做法】
1.将薄饼皮用铁杯叠压，然后放入油中炸脆成杯形，取出沥油待用。（图1-2）
2.将青瓜切成2寸长度，挖出些瓜籽，放入冰水中冰镇30分钟，促使青瓜脆劲保持长久且色泽翠亮。（图3-4）
3.将吐拿鱼填入青瓜中，面上排入豆苗及红辣椒圈。
4.放入薄饼皮杯中，搭配适量柚子肉。
5.食用时淋入少许酱汁享用。

【Ingredients】
2 Japanese cucumbers, 1 canned chili tuna flakes, some pomelo, pea sprouts and red chilli slices, 10 sheets spring roll skin

【Sauce】mix
1⁄2 bowl Thai chilli sauce, 1 tbsp lemon juice, 1 tbsp plum sauce

【Method】
1.Deep fry spring roll skin in hot oil by pressing with metal cup to form cup shape.(pic 1-2)
2.Cut cucumber into 2 inches ling, remove squash and soak in ice water for 30 minutes.(pic 3-4)
3.Stuff tuna flakes into cucumber and garnish with pea sprouts and red chilli slices
4.Place them in spring roll skin cup and top with some pomelo.
5.Pour sauce over to serve.