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Saturday, December 15, 2012,2:20 AM by
J.Sujatha

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FRIED LOTUS ROOTS WITH SHRIMP FILLING

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Peel the lotus roots and cut into slices (not too thick), soak in salt mixture and our over strainer, allowing any excess water to drip off.
  • Mix the minced shrimp with chopped Japanese green onions, grated ginger, and wheat flour.
  • Thoroughly mix and season with salt, sake, and soybean sauce. Knead until sticky.
  • Place a shiso leaf on the lotus root and scoop the shrimp mixture onto the shiso leaf, then lace another slice of lotus root over the filling.
  • Strap around with a strip of nori seaweed and dab the ends with some water to attach together.
  • Lightly dust the prepared lotus roots in wheat flour. Repeat with all the lotus roots and set aside on a plate ready to be fried.
  • Add enough oil to the frying pan to submerge the contents to be fried.
  • Set over high heat until oil is sizzling hot, then reduce to medium heat and fry all the lotus roots.
  • Remove and place on kitchen paper to drain any excess oil then place on a plate adorned with the remaining shiso leaves.
  • Serve and Dip with shoyu sauce.

INGREDIENTS

  • 500 grams Chinese lotus roots (or Japanese lotus roots)
  • 30 shrimps, finely minced
  • 30 shiso leaves
  • 2 sheet nori seaweed, cut into long strips
  • 100 grams Japanese green onions
  • 2 tablespoon wheat flour
  • 2 teaspoon grated fresh ginger
  • 2 teaspoon Japanese soybean sauce
  • 2 teaspoon sake
  • 250 grams wheat flour for dusting
  • Ground salt
  • Sesame oil for frying

7 comments for “Fried Lotus Roots with Shrimp Filling”

  • Posted Saturday, February 11, 2023 at 7:36:45 PM

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