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Deep-Fried Lotus Root With Prawns

Renkon no Hasami Age

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Ingredients
  • 100g lotus root
  • 60g prawns
  • 2 tsp plain flour
  • A pinch of salt
  • 3-4 tbsp cornflour
  • Vegetable oil for deep frying
Methods/steps
  1. Peel the lotus root, slice 4-5mm in width and soak in water for 5-10 minutes.
  2. Chop the prawns finely and mix with the plain flour and salt.
  3. Drain the lotus root, cover thinly with the cornflower. Place 2-3 tsp of prawn on each piece of lotus root and place another piece on top.
  4. Heat the oil in a deep frying pan and deep-fry the lotus root until browned.

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