Ingredient
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
Method
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 |
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Lotus Root with Shrimp Mousse |
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