So jar har yuen

So jar har yuen

Lotus flowers

By
From
The Complete Asian Cookbook
Makes
15
Photographer
Alan Benson

Crisp on the outside and melting soft inside, these 'lotus flowers' are served as an appetiser at a Chinese meal or as a snack.

Ingredients

Quantity Ingredient
500g raw prawns, peeled, deveined and finely chopped
10 water chestnuts, finely chopped
2 spring onions, thinly sliced
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
1 teaspoon chinese wine or dry sherry
1 egg white
1 teaspoon cornflour
oil, for deep-frying

Method

  1. In a bowl, mix together the prawn meat, water chestnuts, spring onion, ginger, salt and wine.
  2. Beat the egg white until stiff, then fold through the cornflour and prawn mixture until combined. Take 1 tablespoon of the mixture at a time and roll into small balls.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the balls, in batches, for 2–3 minutes, or until golden. Drain on paper towel and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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