我试用了不同鱼浆(surimi)成分的蟹柳来做这饼，测试结果是50%鱼浆成分的蟹柳是最好吃和更容易撕片。所以，你买蟹柳做这年饼时，记得选用高鱼浆成分的蟹柳。解冻后如果还带有水气，加点玉米粉裹匀大火滚油炸，就能做把蟹柳炸得酥脆了。很简单又好吃的一款年饼，有时间你也试做吧！
分量：1.5桶
准备时间：15分钟
煮时：25分钟
材料:
500 克 蟹柳（解冻）
1 汤匙 玉米粉
6 支 咖喱叶
适量 炸油
准备功夫：
1. 把蟹柳压散撕小片，裹上玉米粉待用
做法：
1. 煮滚一锅油, 加入适量的蟹柳片，拌散，大火炸至开始上色
2. 加入适量的咖喱叶，拌匀，继续炸至金黄色
3. 炸蟹柳沥油出锅，继续1-3步骤至到把蟹柳炸完
4. 炸蟹柳待凉后，收入个密封的罐子里即可
For better results, opt for crab sticks that have a high surimi content; we found that 50% works well. These are easier to shred and offer a better texture. Once you take a bite of these snacks during the Chinese New Year, it becomes incredibly difficult to stop!
Portion: 1.5 container
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
500 g crab sticks (defrosted)
1 tbsp cornstarch
6 stalks curry leaves
Adequate cooking oil
Preparations:
1. Press the crab sticks then shred them into small pieces, coat well with cornstarch & set aside
Steps:
1. Add adequate crab sticks into a pot with boiling cooking oil, spread well, fry with high heat until it turns light yellow
2. Add adequate curry leaves, mix well, continue frying with high heat until crab sticks turn golden brown
3. Drain & retrieve the crab sticks, repeat steps 1-3
4. Leave crab sticks cold, keep them in the container, it’s done!
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
Visit our website for more recipe: www.nanyangkitchen.co/
Like us on FB: / nanyangkitchen.co
Follow us on IG: / nanyangkitchen.co
Subscribe to our YT channel: / nanyangkitchen