Lotus flowers

Preparation time:: 15 mins

Cooking time:: 15 mins

Makes:: 20

A perfect starter at any dinner party, these delicious lotus flowers are mild in flavour.

Ingredients

500g prawns, peeled, deveined
12 water chestnuts
3 green shallots, chopped
2cm-piece ginger, peeled, grated
2 cloves garlic, peeled, chopped
1 Tbsp shaoxing wine (see page 160)
1 tsp ground cinnamon
Salt and pepper, to season
1 eggwhite
2 tsp cornflour
Vegetable oil, for deep-frying
Sweet chilli sauce, to serve

Method

1| Put prawns, chestnuts, shallot, ginger, garlic, wine and cinnamon in a food processor. Pulse until coarse and

sticky. Season with salt and pepper.

2| Whisk eggwhite in a small bowl until soft peaks form. Fold into prawn mixture with cornflour. Form into small balls. Pour oil into a medium pan or wok to a depth of about 4cm. Heat on medium until hot (180°C). Add balls to pan and cook, in batches, until deep golden. Drain on paper towel. Serve.

Notes

IF THIS RECIPE DOESN'T TICKLE YOUR FANCY, TRY THIS ONE!

Author:: Better Basics - ASIAN MADE EASY 2011
Stylist:: Yael Grinham
Photographer:: John Paul Urizar

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