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Prawn Fishcakes on Lotus Root

An really great idea for a canape - simply place minced prawns on a lotus root and pan fry!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Prep: 10 min Cook: 10 min

Ingredients

Prawns (uncooked) 250g
White fish 150g
Lotus root 1 piece
Egg white 1
Potato starch 1 tsp
Mirin 1 tsp
Salt a little
Soy sauce a few drips
Vegetable oil as required

Method

1
Peel the lotus root and slice to 3-5mm. Soak in water.
2
Blend the roughly chopped white fish, half of the prawns, egg white, potato starch, mirin, salt & soy sauce in a bowl.
3
Roughly chop the remaining prawns and mix into Step 2.
4
Scoop a spoonful of the mixture from Step 3 onto a slice of lotus root and press firmly. Put the vegetable oil in a frying pan and add Step 3 with the lotus root side down. Turn on the heat, cover the pan with a lid and fry for 5 minutes.
5
When the prawns turn pink, they'recooked. Turn over and fry for a further 2-3 minutes to brown nicely.
6
When both sides are golden brown, transfer to kitchen paper to remove excess oil and serve.

Tips & Note

Make sure to place all the lotus roots in the pan before you put the heat on, otherwise the root will burn and the prawns won't cook in time. You can sprinkle with salt & pepper, lemon juice, yuzu pepper or soy sauce before serving, it will be delicious.

Prawn Fishcakes on Lotus Root

An really great idea for a canape - simply place minced prawns on a lotus root and pan fry!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Prep: 10 min

Cook: 10 min

Ingredients

Prawns (uncooked) 250g
White fish 150g
Lotus root 1 piece
Egg white 1
Potato starch 1 tsp
Mirin 1 tsp
Salt a little
Soy sauce a few drips
Vegetable oil as required
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Prawn Fishcakes on Lotus Root

Recipe ID :1252 Posted on 15 NOV 2015
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Serves 4

Prep 10min
Cook 10min
views 10,655
printed 98

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An really great idea for a canape - simply place minced prawns on a lotus root and pan fry!

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midnight kitchen
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Ingredients

Print Ingredients Email Ingredients
250g
150g
1 piece
1
1 tsp
1 tsp
a little
a few drips
as required

Method

Prep
10min
Cook
10min
1
Peel the lotus root and slice to 3-5mm. Soak in water.
2
Blend the roughly chopped white fish, half of the prawns, egg white, potato starch, mirin, salt & soy sauce in a bowl.
3
Roughly chop the remaining prawns and mix into Step 2.
4
Scoop a spoonful of the mixture from Step 3 onto a slice of lotus root and press firmly. Put the vegetable oil in a frying pan and add Step 3 with the lotus root side down. Turn on the heat, cover the pan with a lid and fry for 5 minutes.
5
When the prawns turn pink, they'recooked. Turn over and fry for a further 2-3 minutes to brown nicely.
6
When both sides are golden brown, transfer to kitchen paper to remove excess oil and serve.

Tips & Note

Make sure to place all the lotus roots in the pan before you put the heat on, otherwise the root will burn and the prawns won't cook in time. You can sprinkle with salt & pepper, lemon juice, yuzu pepper or soy sauce before serving, it will be delicious.

Category

Japan Hors D'Oeuvres Pan Fried / Shallow Fried Snacks Starters Steamed Eggs Fish Prawns Root Vegetables Christmas Easter Home Party

Related lotus root mirin egg white soy sauce white fish
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