Tips：先將蝦膠魚膠餡料蒸熟，合乎健康烹調，最後下油鍋煎透，香脆可口！
Beancurd Skin Roll with Fish and Shrimp Filling 材料︰
腐皮 1張（圓形）
鯪魚膠 6兩
鮮蝦 半斤
蔥粒 2湯匙
Ingredients：
1sheet beancurd skin (round in shape)
225g mud carp paste
300g fresh shrimps
2 tbsps diced spring onion
醃料︰
鹽 1/4茶匙
糖 1/4茶匙
粟粉 半茶匙
胡椒粉 少許
Marinade:
1/4 tsp salt
1/4 tsp sugar
1/2 tsp corn starch
ground white pepper
蘸汁︰
喼汁 1小碟
Dipping sauce︰
a small plate Worcestershire sauce
做法：
1. 鮮蝦去殼，挑腸，洗淨，用廚房紙吸乾水分。蝦肉用刀略拍，再剁十多下，加入醃料拌勻，下鯪魚膠及蔥粒攪勻，撻至起膠。
2. 腐皮用濕毛巾抹淨，剪成兩塊。
3. 腐皮對摺，鋪上半份餡料，抹平，包卷成長條狀，上碟，隔水大火蒸10分鐘，取出待涼。
4. 腐皮卷切片，放於平底鑊內煎至金黃色，伴喼汁享用。
Method :
1. Shell the shrimp. Remove the veins. Rinse and wipe dry the moisture with kitchen paper. Slightly pound the shrimp meat. Chop a dozen times. Mix with the marinade. Add the mud carp paste and spring onion. Give a good stir. Throw into a bowl several times until gluey.
2. Wipe the beancurd skin with a damp towel. Cut into 2 pieces with a pair of scissors.
3. Fold up the beancurd skin. Lay 1/2 portion of the filling on top. Flatten. Roll up into a long strip. Dish up. Steam over high heat for 10 minutes. Let it cool down.
4. Slice the beancurd skin roll. Fry on a pan until golden. Serve with the Worcestershire sauce.
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