Lotus root wrapped in deep fried
The combination of lotus root and shiso leaves is excellent, making this the perfect snack to go with alcohol. The outside is crispy and the inside is soft and fluffy, making this an addictive recipe
How to make it
1
Peel the lotus root and steam it until soft. Cut it into 1cm wide slices
2
Pound the prepared shrimp with the flat side of a knife until it becomes a paste. Spread this paste on the lotus root sliced in step (1), and sandwich it together with the shiso leaves
3
[2] Coat the lotus root with the shrimp and shiso leaves in potato starch
4
Deep fry the lotus root (3) in oil heated to 180°C until the surface turns golden brown
5
Grate the ginger and drain it. Mix with salt and powdered Japanese pepper, then arrange on a plate along with the crispy fried [4]
Ingredientsfor 2 people
-
- Lotus
- 80g
-
- Shrimp (prepared)
- 80g
-
- Ooba
- 5 sheets
-
- potato starch
- 1 tablespoon
-
- Fried oil
- Appropriate amount
-
- ginger
- 1 tsp
-
- salt
- Small spoons
-
- Powdered pepper
- 1/2 tsp
[PR]
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