月亮蝦餅 Full-moon Shrimp Patties
關鍵：蝦仁不要剁太碎，保留蝦子口感
Important: Do not excessively chop up the shrimp so as to retain the texture of the shrimp.
材料：
蝦仁 200公克
蔥花 20公克
薑末 10公克
春捲皮 2張
Ingredients:
200 grams shrimp
20 grams of chopped green onions
10 grams ginger
2 sheets of spring roll skins
調味料：
鹽 1/6茶匙
細糖 1/4茶匙
白胡椒粉 1/6茶匙
太白粉 1大匙
香油 1茶匙
沾醬
市售泰式甜辣醬 適量
Seasoning:
1/6 teaspoon salt
1/4 teaspoon powdered sugar
1/6 teaspoon white pepper
1 tablespoon cornstarch
1 teaspoon sesame oil
Dipping sauce
Suitable amount of commercially available Thai sweet chili sauce.
作法：
1. 蝦仁洗淨後去腸泥，再以刀剁碎備用。
2. 將作法1的蝦泥加入所有調味料、蔥花和薑末，一起拌勻成蝦漿備用。
3. 取一張春捲皮平攤，抹上作法2的蝦泥攤平，再取1張春捲皮將其蓋上後壓緊邊緣成一蝦餅，用牙籤在作好的蝦餅表面刺洞以防炸時起泡。
4. 熱油鍋至約120℃，放入作好的蝦餅，以小火慢炸並以筷子輕輕翻面，炸約4分鐘至表面呈金黃色即可取出瀝乾油，切成小片。
食用時沾上少許泰式甜辣醬即可。
Preparation Instruction:
1. Wash off the shelled shrimp, afterwards removing and discarding the intestinal material. Once more mince with a cleaver from alternating angles.
2. The first step is to take the shrimp pulp and add all the seasonings. Mix the chopped green onions and minced ginger together and set it aside.
3. Take a piece of flat spring roll skin, smear it with some shrimp pulp smoothly. The second step is to put a spring roll skin on the back side pressing its edge into a shrimp cake. Puncture the shrimp cake surfaces with a toothpick to prevent bubbling while it is fried.
4. Pre-heat the frying pan to about 120 ℃, put in the formed shrimp cake and fry it over low heat slowly and turning it over gently with chopsticks. Fry for about 4 minutes until the surface is golden brown. Remove it, let it drain, and cut it into smaller sections. Finally, coat it with a little Thai sweet chili sauce when ready to eat.
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