Lotus Root with Shrimp Mousse


250 gms each, flour and prawn mince

100 gms chicken mince

500 gms fresh lotus root

15 gms each, soy sauce, chopped scallions and chopped ginger

2 eggs separated and whisked salt, to taste

Oil for deep frying


Mix prawn, chicken mines with soy sauce, scallions, ginger and half the egg white
Set aside

Beat remaining egg white with yolks and mix flour

Add salt and enough water to make a thick batter

Lotus Root with Shrimp Mousse
Wash and cut lotus roots into 5-mm thick slices 

And sandwich a little filling between two slices of lotus roots

Repeat until all the roots and the filling is used up

Heat oil to about 175c dip lotus roots in the egg batter and deep fry in batches until golden brown

Remove and drain

Serve with your favorite sauce

Lotus Root with Shrimp Mousse

Lotus Root with Shrimp Mousse