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来自维基百科,自由的百科全书
蔗蝦(越南语:Chạo tôm/鮉𩵽),是越南餐館裡常見的菜色,跟越南春卷、越南牛肉粉、扎肉等一樣有名[1]。製作方法非常簡單,先將蝦仁去殼清洗乾淨,用刀背將它壓成泥後再剁至蝦蓉狀,下調味料攪拌然後重複摔打成蝦膠。將蔗切成大約10公分長的小段,將蝦膠包裹着䉀,頭尾兩端留下2公分不用包裹,在滾油中把䉀蝦炸數分鐘至表面金黃色即可[2]。
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