Lotus Fairy
Wash the lotus petals, pat dry, and coat with dry bean flour. Dip in a light batter and deep-fry until golden. Serve hot with sugar for a crisp, fragrant finish.
Ingredients
lotus petals (cleaned with clear water, excess moisture patted dry)
75 g
fresh lotus leaf
1
peanut oil (50 g used for cooking)
1500 g
white sugar (served with the dish)
25 g
crispy batter
150 g
refined salt
1 g
dry bean starch (used in preparation steps, not listed as raw ingredient)
to taste
Instructions
1
Step 1
Rinse fresh lotus petals with clear water.
2
Step 2
Pat petals dry, coat evenly with dry bean starch.
3
Step 3
Heat clean peanut oil in a pot to 120°C, coat petals evenly with crispy batter, deep fry until golden brown, then remove and arrange on a plate.
4
Step 4
Serve with a side of sugar.
