傳統南瓜餅軟糯香甜，但多吃略嫌太膩，對於不嗜甜食的人，更無緣品味其清甜。南瓜餅除可用蓮蓉作餡料外，配鹹味的蝦膠和馬蹄粒同樣出色，能令整道菜變得鮮味清爽，但仍可啖到南瓜的甜味，是一道口感豐富的美食。
蝦膠馬蹄 鮮爽滋味
海景軒總廚梁輝雄師傅今次教大學烹調的南瓜肉蹄香，靈感來自甜品南瓜餅，為了更適合悶熱沒胃口的天時品嘗，才構思改配其他餡料。他曾經試過改用蓮藕粒，可惜蓮藕煮後會變得腍身，影響整道菜的口感。又試過用沙葛粒，雖然沙葛爽口，但味道太過清淡，給南瓜甜味搶盡風頭。最後發現馬蹄才是不二之選，只因馬蹄耐煮，烹調後仍能保持爽脆質感，其清甜的味道更是人吃人愛，與南瓜味道非常匹配。除了馬蹄，梁師傅加入蝦膠作餡料，令南瓜餅外層軟綿綿，內層則爽口彈牙兼備，而且有啖啖蝦鮮味，口感較甜的南瓜餅更勝一籌。
餡料準備好了，便將南瓜蒸熟，攪拌成綿滑南瓜汁，以便加進麵粉內添色、添味。南瓜頗難蒸腍，梁師傅建議先將已去皮的南瓜切小件才蒸，可以加快蒸煮速度。然後把南瓜汁，加進麵粉內搓成麵糰，謹記南瓜汁要逐少加入，過多或過少都會影響麵糰質感，最後可壓成餅皮，包入蝦膠馬蹄餡。為令賣相更吸引，他又在南瓜餅的其中一面，蘸上黑芝麻才落鑊炸，效果就像麵包糠一樣，可以令南瓜餅更乾身易炸，同時令其更香脆惹味。
名廚檔案
梁輝雄師傅現職海景嘉福酒店海景軒中菜廳總廚，擁有逾二十年入廚經驗，曾於香港旅遊協會舉辦之《美食之最大賞》獲獎。
Deep Fried Pumpkin, Prawn And Water chestnut Cake
| 材料 | Ingredients |
| 糯米粉 400克 | Glutinous rice flour 400g |
| 砂糖 150克 | Sugar 150g |
| 澄麵 100克 | Tung mien flour 100g |
| 南瓜 400克 | Pumpkin 400g |
| 馬蹄 15粒 | Water chestnut 15 |
| 黑芝麻 適量 | Black sesame Some |
| 蝦膠 100克 | Mashed prawn paste 100g |
| 蘆筍 10條 | Asparagus 10 |
| 鹽 適量 | Salt Some |
| 油 5碗 | Oil 5 bowls |
製法
1.馬蹄去皮，切成小粒。
Peel and dice the water chestnut.
Peel and dice the water chestnut.
2.馬蹄粒加入蝦膠拌勻，下適量鹽調味，備用。
Mix the water chestnut with prawn paste. Season with salt and set aside.
Mix the water chestnut with prawn paste. Season with salt and set aside.
3.糯米粉、砂糖、澄麵置大碗中拌勻成粉料。
Stir well the glutinous rice flour, sugar and tung mien flour in a big bowl as dry mixture.
Stir well the glutinous rice flour, sugar and tung mien flour in a big bowl as dry mixture.
4.南瓜去皮切小塊，蒸三十分鐘至腍身，放入攪拌機打成汁。
Peel and chop the pumpkin into small pcs. Steam for 30 minutes till soft. Then blend into sauce with the mixer.
Peel and chop the pumpkin into small pcs. Steam for 30 minutes till soft. Then blend into sauce with the mixer.
5.在粉料中倒入南瓜汁。
Pour the blended pumpkin sauce into the dry mixture.
Pour the blended pumpkin sauce into the dry mixture.
6.搓成麵糰，直至乾身不黏手。
Knead it as dough until it is dry and no longer stick to hand.
Knead it as dough until it is dry and no longer stick to hand.
7.把麵糰切成小糰，並壓成餅皮。
Chop the dough into little dough and flatten them as crust.
Chop the dough into little dough and flatten them as crust.
8.釀入適量馬蹄蝦膠餡，將之封口及壓扁成餅狀。
Stuff in some water chestnut and prawn paste. Seal and press it into cake shape.
Stuff in some water chestnut and prawn paste. Seal and press it into cake shape.
9.餅底均勻地蘸一些黑芝麻。
Dip the back side of cakes with some black sesame evenly.
Dip the back side of cakes with some black sesame evenly.
10.燒滾油，放入南瓜餅炸至熟透。以煮熟的蘆筍伴碟，即成。
Heat oil, deep fry the pumpkin cake until done. Garnish with cooked asparagus.
Heat oil, deep fry the pumpkin cake until done. Garnish with cooked asparagus.
小貼士
馬蹄粒別弄得過碎，否則沒有口感。
To maintain the texture, don't smash the water-chestnut too much.
To maintain the texture, don't smash the water-chestnut too much.
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