Recipe Ingredient
- 50g lotus root, diced finely
- 25g carrot, diced finely
- 250g minced chicken fillet
- 1 dried mushroom, soaked and diced
- 2 tbsp chopped spring onion
- Seasoning:
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp chicken stock granules
- ½ tsp sugar
- 1 tbsp beaten egg
- 15g cornflour
- 1 tsp sesame oil
- Dipping sauce (combined):
- 2 tbsp vinegar
- 1 tbsp Thai sweet chilli sauce
- 1 tsp sugar
- 1 tsp fish sauce
- 2 tbsp chopped coriander leaves and stalks
Instructions
- Combine lotus root, carrot, minced chicken, mushrooms and spring onion in a mixing bowl.
- Add seasoning to mix. Stir the mixture well in one direction until mixture turns sticky. Cover bowl with cling film wrap and chill in the refrigerator.
- Remove from the refrigerator and divide mixture into seven equal portions. Make into a round ball; flatten out into a patty.
- Heat oil in a wok. Lightly dust patties with cornflour and deep-fry until golden brown. Dish out and serve with dipping sauce.
