蠶豆鮪魚咖哩餃

調味露

其他

芝麻醬 (堅果)

2人份

Prep 0 mins

Cook 20 mins

Ready-in 0 mins

Ingredients

蠶豆（去豆莢） (120g)

鮪魚罐頭 (小1/2罐)

咖哩粉 (1/2小匙)

洋蔥 (2大匙（磨泥）)

芝麻醬 (堅果) (1大匙)

餃子皮 (大12張)

炸油 (適量)

Instructions

去除蠶豆的黑色種臍後，用鹽水煮3分鐘左右，再剝除薄皮。用搗泥器輕輕壓碎。洋蔥磨成泥。鮪魚罐取出鮪魚並瀝除多餘油份。
將< A >的材料放在大碗裡混拌均勻。
餃子皮的邊緣抹上水(份量外)，將[2]挖1湯匙的量放在餃子皮上。將餃子皮捏合成一個立體三角形，邊緣的皮要捏緊讓餡料不會跑出來。
平底鍋放約1cm深的炸油開中火加熱，把[3]放入油內炸約2-3分鐘至餃子皮變成金黃色。瀝去油份後，盛盤即可享用。

Amount Per Serving

Calories

Calories from Fat

% Daily Value*

Total Fat

Saturated Fat

Trans Fat

Unsaturated Fat

Cholesterol

Sodium

Total Carbohydrate

Dietary Fiber

Sugar

Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4