Pan-Fried Purple Rice Lotus Root Sandwiches

Name: Pan-Fried Purple Rice Lotus Root Sandwiches
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 500 g fresh lotus root (peeled and cooked); 100 g purple rice; 50 g minced chicken; 1 fresh lotus leaf (blanched as a plate liner); to taste salt; to taste MSG; 1 egg white (for mixing the filling); 30 g wet starch (for mixing the filling); 2 egg whites (for the coating batter); 30 g starch (for the coating batter)

A Yunnan specialty: minced chicken mixed with purple rice is sandwiched between lotus root slices, coated in batter, pan-fried, and served on a lotus leaf.

1h 15m

Easy

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Pan-Fried Purple Rice Lotus Root Sandwiches

Ingredients

fresh lotus root (peeled and cooked) 500 g

purple rice 100 g

minced chicken 50 g

fresh lotus leaf (blanched as a plate liner) 1

salt to taste

MSG to taste

egg white (for mixing the filling) 1

wet starch (for mixing the filling) 30 g

egg whites (for the coating batter) 2

starch (for the coating batter) 30 g

Instructions

Prepare the Main Ingredients

Steam the purple rice until tender, and peel then boil the lotus root until cooked through.

Make the Filling and Assemble the Sandwiches

Combine the minced chicken with salt and MSG to taste, 1 egg white, and 30 g of wet starch, then fold in the steamed purple rice until evenly mixed. Spread the filling onto a lotus root slice and press a second slice on top to form a sandwich.

Prepare the Coating Batter

Whisk 2 egg whites together with 30 g of starch to form a smooth batter.

Pan-Fry the Sandwiches

Heat a generous amount of oil in a wok over high heat. Dip each lotus root sandwich into the egg batter to coat it evenly, then pan-fry until both sides are golden and crisp. Remove and drain.

Plate and Serve

Blanch the lotus leaf and line it on a serving plate as a base. Arrange the pan-fried lotus root sandwiches on top in order, accompanied by pepper salt at the side.