Deep-fried Lotus Roots and Prawns with Cereal by Alice Yap

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Ingredients:

To make prawn and 'sotong' paste stuffing:
Prawns ) cleaned and mashed
'Sotong' ) 1:1 portion
Pepper to taste
A pinch of salt
Little sesame oil
Cornflour
(all mix together to form a paste)

1 no. lotus root (peeled and cleaned)
Few prawns (cleaned and seasoned with pepper and little sugar)
Cereal & chilli leaves

Batter for deep-frying:
Tempura flour ) 1:1portion
Cornflour )
Pepper
Salt
Water
(Mix together to form the batter)

Method:
1. Steam lotus root till semi-cooked. Dish out.
2. Stuff lotus root holes with the prawn and 'sotong' paste stuffing and steam again till stuffing is cooked. Dish out and slice the lotus root. Set aside.
(Steaming in this way is to prevent the stuffing being over-cooked because lotus root needs longer time to cook).
3. Coat the sliced lotus roots and prawns with batter.
4. Heat oil in wok. Deep fry sliced lotus roots and prawns till golden brown. Dish out. (I deep-fry the sliced lotus roots and prawns seperately).
5. Leave about 1tbsp oil in wok. Stir-fry chilli leaves on low heat till fragrant and put in cereal, sliced lotus roots and prawns. Stir and mix till well combined. Dish up and serve.