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Portions

Serves 2 ppl

Ingredients

• Minced Pork – 200g
• Lotus Root – 300g
• Parsley – 1 Brunch
• Scallion – 1 Brunch
• Rice Wine – 1 Tbsp
• Dried Shiitake Mushroom – 2 medium sized pieces (Soaked in cold water for an hour)
• Dried Shrimp – 15g
• Light Soy Sauce – 1 Tbsp
• Corn Starch – 1 Tbsp
• White Pepper Powder – ⅓ Tsp
• Water – 1 Tbsp
• Sunflower Oil – 1 Tbsp

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Method

• Step 1: Rinse and peel the Lotus Root. Put half of the lotus root in a food processor or chop very finely. Slice the other half of the lotus root into thin pieces.

• Step 2: Finely dice and chop the Soaked Shiitake Mushroom, Parsley, Scallion & Dried Shrimp and set aside.

• Step 3: Into a bowl, add the minced pork, Light Soy Sauce, White Pepper Powder, Rice Wine, Water & Corn Starch. Mix and beat it with a spoon for around 5mins until it is firm and sticky.

• Step 4: Add the Minced Lotus Root, Chopped Shiitake Mushroom, Parsley, Scallion & Dried Shrimp into the Minced Pork and mix well.

• Step 5: Now to assemble the lotus root cake, take a prepared thin sliced lotus root from Step 1 and put some minced pork mixture evenly on top of each Lotus Root Slice.

• Step 6: Heat 1 Tbsp of Sunflower Oil over medium heat in a frying pan. Fry the Lotus Root Slice on both sides until it is golden brown. Ready to serve.

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