Kam Heong Lotus Root
Ingredients
- Lotus root 300g
- Dried shrimp 20g
- Chili padi (chopped) 5 units
- Red chili (chopped) 1 unit
- Curry leaves 2 stalks
Coating
- Rice flour 4 tbsp
Sauce Ingredients
- MCM’s Gan Xiang sauce 2 tbsp
- Sugar ½ tsp
Methods
- Peel lotus root, wash and slice thinly, soak in salt, vinegar and water for a while.
- Rinse and coat the lotus root slices with rice flour. Heat oil in a frying pan, deep fry lotus roots slices until crispy. Drain when done.
- Keep some oil in the frying pan. Sauté dried shrimp and curry leaves until fragrant, then toss in the sauce ingredients.
- Return fried lotus root to frying pan, add chopped chili, stir-fry until well mixed.
