Recipe Ingredient
- 300g lotus root
- 1/2 cup cornflour
- 10 medium-sized prawns
- 3 tbsp coarsely chopped garlic
- 1/4 tsp salt
- Oil for deep-frying
- Seasoning (A)
- 1/8 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tsp egg white
- 1 tsp cornflour
- Batter ingredients
- 200g self-raising flour
- 20g cornflour
- 10g rice flour
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp chicken stock granules
- 200ml water
- 1 tbsp oil
Instructions
- Shell prawns, leaving tails intact. Using a sharp knife, slit the prawns on the back but do not cut through. Dry the prawns with kitchen paper towels and marinate with seasoning (A). Set aside.
- Peel the lotus root and cut into thin slices. Take 2 pieces of lotus root slices and place a piece of prawn in the centre. Hold them tightly and dip into the batter. Deep-fry the pieces in hot oil until golden brown on medium heat.
- Dish out and reheat the oil, then deep-fry the slices for a second time until crispy. Drain on absorbent kitchen paper and arrange the lotus root slices on a serving dish.
- Combine garlic and salt and leave aside for 5 minutes. Heat oil in a wok. Fry garlic until crispy. Remove and pour crispy garlic over lotus root slices.
- To prepare batter: Sift all flours into a mixing bowl. Add salt, sugar and chicken stock granules. Make a well in the centre and pour in the water gradually. Mix into a smooth and thick batter. Add oil to mix, then leave aside to rest for 10 minutes.
