Stuffed Lotus Root with Shrimp Paste
Crispy lotus root slices sandwich a savory, tender shrimp paste, pan-fried to golden perfection.
Story
This dish combines the crunch of fresh lotus root with a bouncy, flavorful shrimp filling. It's a delightful appetizer or side dish that looks impressive on the plate.
Ingredients
Shrimp, peeled and deveined
150g
Lotus root
1 medium
Egg white
1
Carrot, finely chopped
2 tbsp
Cornstarch
1 tbsp
Light soy sauce
1 tbsp
Salt
0.5 tsp
Beaten egg (for coating)
1
Peanut oil
for frying
Instructions
1
Prepare the Shrimp Paste
Pat the shrimp dry with paper towels. Using the flat side of a knife, firmly smack each shrimp until it flattens into a sticky paste. Transfer the paste to a bowl and mix in the egg white, soy sauce, cornstarch, salt, and chopped carrots. Stir vigorously in one direction until the mixture becomes elastic and well-combined.
2
Assemble the Sandwiches
Slice the lotus root into thin, even rounds. Take one slice and spread a layer of shrimp paste over it, then top with another slice to create a sandwich. Press down gently to seal the edges. Repeat this process until all ingredients are used.
3
Pan-Fry
Dip each stuffed lotus root sandwich into the beaten egg to coat the outside. Heat peanut oil in a pan over medium heat. Place the sandwiches in the pan and fry for about 3-4 minutes on each side, or until they are golden brown and cooked through. Serve hot.
