Lotus Root Shrimp Cake

Name: Lotus Root Shrimp Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g shrimp; 1/2 Fresh lotus root; 40g Chive leaves; 1 tsp Refined salt; 1 tsp White pepper; 2 pcs egg; 40g corn starch; 1 tsp Cooked black sesame

by Happy KX

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The lotus root contains starch, protein, asparagine, vitamin C and oxidase components. It is also high in sugar. Eating fresh lotus root can clear away heat and relieve troubles, quench thirst and relieve vomiting. The cooked lotus root is sweet and warm in nature, can invigorate the spleen and appetite, nourish blood and nourish the heart, so it mainly nourishes the five internal organs, has the effects of eliminating food, quenching thirst and promoting muscle. Shrimp is rich in protein, also rich in zinc, iodine and selenium, and low in calories and fat. The dishes made with shrimps are very popular among diners because they are light and refreshing, easy to digest, suitable for all ages. Today’s dish is a lotus root shrimp cake made with fresh lotus roots and shrimps. It has both the freshness of shrimps and the crispness of lotus roots. The taste is delicious and nutritious, which is suitable for the general taste.

Ingredients

Lotus Root Shrimp Cake

1. Clean the shrimps and pick out the shrimp threads

2. Cut the shrimp into shrimp paste

3. Fresh lotus root peeled

4. Cut the fresh lotus root into diced lotus roots

5. Separate the yolk and egg white of the egg, save the egg white for later use

6. Cut the chives leaves into chopped green onions

7. Put the muddy shrimp in a basin, add lotus root

8. Add chopped green onions, white pepper and refined salt

9. Add cornstarch

10. Add egg white

11. Mix thoroughly in one direction, and work hard

12. Make shrimp cakes with a diameter of 4 cm

13. Add soy salad oil to the pot and heat up, then add the shrimp cakes and fry on a warm fire

14. Fry until the shrimp cake has been shaped, turn it over when one side is golden brown

15. Cover the pan and fry for about 4 minutes

16. Fry it until golden brown on both sides

17. The lotus root shrimp cake is out of the pan, sprinkled with black sesame seeds, the flavor is delicious, the softness of the shrimp, the crispness of the lotus root, and the deliciousness!

Tips:
1. The finer the shrimp paste, the better.
2. When all the ingredients are put together and stirred, be sure to stir in one direction, so that the filling will be strong and the shrimp cake will not fall apart.