Kam Heong Lotus Root


  • Lotus root 300g
  • Dried shrimp 20g
  • Chili padi (chopped) 5 units
  • Red chili (chopped) 1 unit
  • Curry leaves 2 stalks


  • Rice flour 4 tbsp

Sauce Ingredients

  • MCM’s Gan Xiang sauce 2 tbsp
  • Sugar ½ tsp


  • 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.
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Kam Heong Lotus Root

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