Pan-fried OmniPork Lotus Root Patties |
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Credit: Grand Hyatt Hong Kong's Head Chef of 1 Harbour Rd, Hon Cheong Chan
50 | g | flour | ||
50 | g | baking powder | ||
100 | g | corn starch | ||
water | ||||
oil |
Add baking powder and corn starch. Add water to stir in one direction until thickened.
Add oil to form batter.
80 | g | |||
5 | g | morel mushroom | ||
20 | g | yellow fungus | ||
chopped coriander | ||||
Chinese celery |
In a bowl, mix everything and set aside.
12 | pieces | lotus root, sliced, blanched and pat dry | ||
1 | teaspoon | vegan oyster sauce | ||
1/3 | teaspoon | sugar | ||
1/2 | teaspoon | corn starch | ||
Aji Shio Pepper |
Coat lotus root with corn starch.
Put Omnipork mixture between 2 lotus root slices.
Coat with batter and deep-fry until golden brown.
To serve, sprinkle Aji Shio Pepper.