Grilled Lotus Root and Shrimp Sandwiches
Enjoy the delectable sweetness of plump shrimp
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Devein the shrimps, finely chop. Massage in the salt and potato starch.
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Use a peeler to peel the lotus root, slice into 3 to 4 mm (0.1 to 0.2 in.) thick rounds. Prepare 8 of these slices, coat with flour on one of each side (inner) then knock off any extra and sandwich (1) between 2 of these slices.
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Heat the vegetable oil in a fry pan, add in (2), pan-fry for about 2 minutes, then flip over, cover with a lid and pan-fry for another 2 minutes, then wipe away excess oil. Use a circular motion to add in (A) , shake the fry pan back and forth to quickly spread the cooking liquids over all ingredients and boil down. Once the ingredients are well-glazed, turn off the heat.
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Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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