Pond Lotus

Name: Pond Lotus
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 150 g Fish meat (minced into a paste); 100 g Pork fat (minced into a paste); 100 g Canna starch; 25 g Lean pork (minced, shaped into small balls); 1 Egg (separated into white and yolk); 15 g MSG; 8 g Salt; 24 White lotus seeds (steamed and split into 2 pieces); 6 slices Bok choy leaves (shredded as a base); to taste Red food coloring (edible pigment)

A traditional Cantonese imitative dish, made with a three-color minced meat paste combining minced fish, fatty pork, and arrowroot starch, paired with lotus seeds and meatballs arranged to form a lotus shape, then steamed for a fresh, light, and delicious taste.

1h 0m

Easy

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Ingredients

Fish meat (minced into a paste) 150 g

Pork fat (minced into a paste) 100 g

Canna starch 100 g

Lean pork (minced, shaped into small balls) 25 g

Egg (separated into white and yolk) 1

MSG 15 g

Salt 8 g

White lotus seeds (steamed and split into 2 pieces) 24

Bok choy leaves (shredded as a base) 6 slices

Red food coloring (edible pigment) to taste

Instructions

Make the meat paste

Mince the fish meat and pork fat into a paste, add the canna starch, egg white, a little water, and salt, mix well, then divide into 3 portions: stir the egg yolk into one portion, the red food coloring into the second portion, and leave the third plain.

Make the meat balls

Mince the lean pork, season with MSG and salt, and shape into 12 small balls; steam the lotus seeds until cooked through, then split each one into 2 pieces.

Fill the cups and shape

Take 12 small wine cups of equal size. Press the plain white fish paste into the bottom of each cup to form a base, then in 6 of the cups top with the yellow paste, and in the remaining 6 cups top with the red paste. Press a small meat ball into the center of each and arrange lotus seed pieces around the edge.

Steam

Place the cups in a steamer and steam over high heat for 25 minutes, then remove from the heat and unmold by lifting off the cups.

Plate the dish

Transfer the molded pieces to a large platter lined with the shredded cooked bok choy leaves as a base. Arrange them into the shape of a lotus flower, piling the center up higher to mimic the stamen.