Sweet and Sour Shrimp and Lotus Root Balls

Delicious balls of crunchy lotus root and shrimp topped with mushrooms and a sweet and sour sauce.

Cooking time
30 minutes
Calories
278kcal
Sodium
0.7g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

120 g (4-1/4 oz.)

60 g (2-1/8 oz.)

as needed

100 g (3-1/2 oz.)

100 g (3-1/2 oz.)

as desired

2 tsp

1 tsp

2 stalks

(A)Batter

1/2

a dash

1 Tbsp

(B)Topping sauce

1 Tbsp

1 Tbsp

1 Tbsp

1/2 Tbsp

1 tsp

Directions

  1. Peel lotus root, rinse, then parboil in water with a little bit of vinegar added.
    Place in cool water, then grate.
    Mix in finely chopped prawn.
  2. Mix (A) into (1), roll into balls and fry.
    Set aside to drain.
  3. Separate individual shimeji, cut enoki in half and slice peppers.
  4. Heat the vegetable oil in a pan, and cook the ginger and bean paste until fragrant.
    Add the mushrooms and pepper, then mix in (B).
  5. Place the shrimp and lotus balls on a plate and pour (4) on top.
    Garnish with green pepper cut into thin rounds.