Pan Fried Lotus Root Cake

[ Prep Time: 10 min | Cooking Time: 30 min | Serving: 5 ]

Lotus root cakes stuffed with dace fish are very delicious. Adding dried shrimp to the cakes greatly enhanced the umami flavour of these super crispy lotus root cakes!
 

Ingredients

  • 580 g Lotus Root

  • 300 g Minced Dace Fish

  • 20 g Dried Shrimp

  • 10 g Dried Shiitake Mushroom

 

Sauce Mix

  • 2 Tbsp Corn Starch

  • 1 Tsp Oil

  • 1 Tsp Sesame oil

  • ¼ Tsp Salt

  • ¼ Tsp Chicken Powder

  • ¼ Tsp White Sugar

  • ¼ Tsp White Pepper

  • 1 Chopped Shallot

  • 1 Chopped Garlic Clove

  • 1 Tsp Light Soy Sauce

  • 20 g Chopped scallion

 

Method

1. Soak dried shiitake mushroom (10 g) and dried shrimp (20 g) for 30 min and set aside.

2. Peel lotus roots (580 g), grate 190 g of lotus root and cut the remaining into slices.

3. In a bowl, mix minced dace fish (300 g), grated lotus root, corn starch (2 tbsp), oil (1 tsp), sesame oil (1 tsp), salt (¼ tsp), chicken powder (¼ tsp), white sugar (¼ tsp), white pepper (¼ tsp), chopped garlic (1 clove), chopper shallot (1 pc) and light soy sauce (1 tsp) until well blended.

4. In a pan, add oil (1 tsp) and stir fry dried shrimp and soaked shiitake mushroom until fragrant.

5. Add chopped scallion (20 g), stir-fried dried shrimp and shiitake mushroom to the minced fish.

6. Take a slice of lotus root and add the minced fish on top. Repeat this process for all lotus root slices.

7. Pan-fry the lotus root cakes with oil (1 tbsp) 10 min per side.


234 views0 comments

Recent Posts

See All