Prawn Fishcakes on Lotus Root

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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

Prep

10min

Cook

10min

Peel the lotus root and slice to 3-5mm. Soak in water.

Blend the roughly chopped white fish, half of the prawns, egg white, potato starch, mirin, salt & soy sauce in a bowl.

Roughly chop the remaining prawns and mix into Step 2.

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.

When the prawns turn pink, they'recooked. Turn over and fry for a further 2-3 minutes to brown nicely.

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.

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