香酥菜肉饼 Crispy Vegetable & Meat Patties

[Ho Kwok Leung]

香酥菜肉饼
材料：
小青菜320克，
虾胶（见半成品材料和酱汁制法）120克，
葱（切粒）1根，
脆浆320克。

调料：
盐 1/2 茶匙，
糖 1/2 茶匙，
生粉1汤匙，
鸡粉 1/3 茶匙，
鸡蛋 1/2 ，
麻油少许。

制法：
(1)小青菜洗净，用水滚熟，清水过凉，切碎，挤干水分。
(2)虾胶、菜粒、葱粒和调味料全部拌匀，做成圆饼形，大火蒸5分钟，盛起。
(3)锅烧热，下油用中火烧热，把菜肉饼沾上脆浆炸至金黄色，即成。

心得：
(1)小青菜汆水时不宜太久，否则会失去菜味。
(2)不要上太多脆浆。
(3)不用虾胶，可以改用鲮鱼胶、猪肉碎或是带子粒代替。
(4)馅料的水分切忌太多，以免做不成饼形。
(5)脆浆中的水分比较多时，食物所沾上的脆浆较薄。

Crispy Vegetable & Meat Patties

**Ingredients**:
- Shanghai greens 320g
- Shrimp paste (see semi-prepared ingredients & sauce preparation method) 120g
- Spring onion (finely chopped) 1 stalk
- Crispy batter 320g

**Seasonings**:
- Salt ½ tsp
- Sugar ½ tsp
- Cornstarch 1 tbsp
- Chicken powder ⅓ tsp
- Egg ½
- Sesame oil a dash

**Instructions**:
1. Wash Shanghai greens, blanch in boiling water, then cool in cold water. Finely chop and squeeze out excess moisture.
2. Combine shrimp paste, chopped greens, spring onion, and all seasonings. Shape into patties and steam over high heat for 5 minutes. Set aside.
3. Heat oil in a pan over medium heat. Coat patties with crispy batter and deep-fry until golden brown. Serve.

**Tips**:
1. Avoid overcooking the greens during blanching to preserve their flavor.
2. Apply batter sparingly for optimal crispiness.
3. Substitute shrimp paste with dace fish paste, minced pork, or scallop cubes if preferred.
4. Ensure filling is thoroughly drained to maintain patty shape.
5. Thinner batter consistency results in a lighter coating.

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*Formatted for clarity and culinary accuracy. Key terms like "Shanghai greens" and "crispy batter" are preserved for authenticity, while measurements follow standard Western units.*