油炸鬼蜆肉蛋餅 Clams omelette with Chinese cruller

怕吃蠔仔的朋友又想食蠔餅之類的食物。不防試試這食譜。用鮮拆蜆肉(街市即時開)煎香。比蠔餅更鮮味。一試愛上。

在過去的食譜中已分享過傳統缽仔粉絲蜆肉蒸蛋。好鮮甜, 没有殼，啖啖蜆肉。蜆雖比花甲細一點，輪鮮甜肥美度稍勝。

蒸水蛋時不用加水，因蜆肉會出水。相對煎,要加一點吸濕食材，如生粉，粉絲及食譜用的油條。

材料:

鮮拆蜆肉 約半碗 (先淨，隔水印乾)

蛋 4隻

幼薑絲 適量

油炸鬼 半條切幼，先焗脆

葱白 3條切幼，另青葱花裝飾

生粉 2茶匙

油 1湯匙

白胡椒粉 少許

細紫天椒 2隻 切幼(可省減)

點汁:

越南60度魚露加1隻紫天椒

把材料混合，攪拌

燒熱鐵pan, 落多少許油，用湯勺注入蜆肉蛋漿。(分幾次煎較易控制)，待一面脆邊可反轉煎至金黄。跟魚露點汁上碟，灑上葱花，趁熱吃

Ingredients:
1 bowl of Fresh clams meat (rinsed and drained，pat dry with kitchen paper )
4 eggs (whisked)
Fresh ginger (thinly sliced)
1/2 Chinese cruller (baked and thinly cut)
3 stalks of Scallion, separate white and green part (both finely chopped )
1 tbsp potato starch
2 tbsp cooking oil
Ground white pepper
2 chili, chopped (optional)

Dips sauce:
Vietnamese fish sauce with 1 chili

Directions:
1. Bring all ingredients in a mixing bowl except green part of scallion. Mix well.
2. Preheat a cast iron skillet; add oil, fry in batches. Flip when browned with crispy edges. Continue until it is golden brown on both sides. Finished with the remaining.
3. Garnish with chopped green scallion. Serve hot with dip sauce.