意頭菜 海鮮石榴球
石榴球是意頭菜，最適合一家人佳節前後圍坐一桌享用。今期請來尖沙咀凱悅酒店凱悅軒主廚盧貴溪師傅，示範製作海鮮石榴球，首先以蛋皮包着帶子和蝦仁等餡料，再紮成錦囊樣子，寓意代代平安，是一道鮮香味美的意頭菜。
帶子餡料 爽口鮮味
石榴是潮州人喜愛的食材，經常在傳統節日中出現。說來有趣，這道菜雖名為海鮮石榴球，其實沒有用石榴入饌，菜名只是沿用傳統叫法。盧貴溪師傅選用帶子和蝦仁做餡料，愛其爽口味美。但謹記選用色澤通透的帶子，洗淨後除去枕邊；蝦仁宜用海蝦，除去蝦腸洗淨即可。
蛋皮的做法簡易，在平底鑊燒熱油，加入雞蛋漿，將兩面煎熟即成。如果使用生鐵鑊，以大火燒熱油，熄火冷卻一會，加入雞蛋漿，便造成薄薄的一層蛋皮，可用來包帶子和蝦仁等餡料。餡料方面，大家可自由配搭，除了爽脆的帶子和蝦仁，可改用龍蝦或蟹肉，以增加鮮味。想賣相更矜貴，可以用金箔取代杞子。
盧貴溪師傅
盧貴溪師傅現為尖沙咀凱悅酒店凱悅軒的主廚，入廚超過三十年，烹調粵菜經驗豐富。
Braised Seafood in Egg Pancake
材料
帶子 2粒
蝦仁 3隻
馬蹄 3粒
甘筍 半條
芹菜 兩條
雞蛋 1隻
杞子 少許
油 適量
鹽 少許
生粉 少許
小棠菜 4棵
芡汁（2份）
雞湯 適量
鹽 少許
生粉 少許
Ingredients
Scallop 2
Prawn 3
Water Chestnut 3
Carrot half
Chinese celery 2stalks
Egg 1
Dried wolfberry some
Oil some
Salt some
Cornstarch some
Shanghai bok choi 4stalks
Thickening（2portion）
Chicken soup some
Salt some
Cornstarch some
製法
1.帶子和蝦仁洗淨切粒，汆水一分鐘。
Rinse the scallops and prawns, cut them into pieces and blanch in boiling water for 1 minute.
Rinse the scallops and prawns, cut them into pieces and blanch in boiling water for 1 minute.
2.帶子和蝦仁以鹽及生粉調味，下油鑊泡一分鐘。
Marinate the scallops and prawns with salt and cornstarch. Deep fry the scallops and prawns in hot oil for 1 minute.
Marinate the scallops and prawns with salt and cornstarch. Deep fry the scallops and prawns in hot oil for 1 minute.
3.將馬蹄、甘筍和一條芹菜切粒，汆水一分鐘。
Dice the water chestnut, carrot, Chinese celery (1stalk), blanch them in boiling water for 1 minute.
Dice the water chestnut, carrot, Chinese celery (1stalk), blanch them in boiling water for 1 minute.
4.馬蹄、甘筍和芹菜粒用雞湯煮兩分鐘，取出瀝乾。
chestnut, carrot, Chinese celery with chicken soup for 2 minutes. Remove and drain.
chestnut, carrot, Chinese celery with chicken soup for 2 minutes. Remove and drain.
5.將帶子、蝦仁、馬蹄、甘筍和芹菜粒炒勻。
SSaute the scallops, prawns, water chestnut, carrot and Chinese celery.
SSaute the scallops, prawns, water chestnut, carrot and Chinese celery.
6.加入芡汁煮稠備用。
Add the thickening and cook until thickened. Set aside.
Add the thickening and cook until thickened. Set aside.
7.在鑊中燒熱油，將雞蛋打勻煎成蛋皮。
Heat oil in a wok. Pan-fry the beaten egg to make egg sheets.
Heat oil in a wok. Pan-fry the beaten egg to make egg sheets.
8.將蛋皮包着餡料，用芹菜紮成石榴球。
Wrap all ingredient with egg sheet and tie the dumpling with Chinese celery.
Wrap all ingredient with egg sheet and tie the dumpling with Chinese celery.
9.放上杞子，蒸五分鐘。
Sprinkle with dried wolfberry, steam for 5 minutes.
Sprinkle with dried wolfberry, steam for 5 minutes.
10.以小棠菜作裝飾，淋上芡汁即成。
Garnish with cooked Shanghai bok choi. Add the prepared thickening. Serve.
Garnish with cooked Shanghai bok choi. Add the prepared thickening. Serve.
小貼士Tips
．煮前除去帶子枕邊。
Remove the muscle from the scallops before cooking.
Remove the muscle from the scallops before cooking.
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