Caramelized Lotus Seeds
A crispy, sweet Beijing-style dessert with sugar syrup evenly coating the fried lotus seeds.
Ingredients
water-soaked lotus seeds
200g
oil
50g
white sugar
50g
red and green cherries
as needed
flour
as needed
dry starch
as needed
Instructions
1
Step 1
Wash the prepared lotus seeds and coat them with dry starch.
2
Step 2
Heat oil in a wok to 50–60% hot, add the starch-coated lotus seeds, fry until golden yellow, then remove and drain off the oil.
3
Step 3
Clean the wok, add the white sugar and a little warm water, and heat until the sugar turns light yellow. Add the fried lotus seeds and toss a few times so they are evenly coated with the syrup. Transfer to a plate greased with cooked oil, sprinkle the diced red and green cherries on top, and serve.
