Lotus Root Stuffed with Prawns
Stuffing the root with a flavourful prawn mixture is fun and delicious.
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs lotus roots
- 300 gr prawn tails
- 150 gr silken tofu
- 1 pc egg white
- 1 pc chopped lemongrass
- 1 tsp chopped ginger
- 1 pc chopped garlic
- 1 pc chopped red long chili
- 1 L prawn bisque
- 2 tbsp toasted white sesame seeds
Instructions
Prepare the prawn stuffing mix
- Peel the prawns and blend the tails with the egg white and a pinch of salt.Add the silken tofu and blend again.
- Season the prawn stuffing mix with the ginger, garlic, lemongrass and chili.
- Transfer the mixture into a piping bag.
Prepare the lotus root
- Peel and wash the lotus stems properly so that the porous part is also clean.
- Place the lotus stem on a chopping board and cut both ends.
- Use the piping bag to fill all cavities with the prawn mixture.
Cook the lotus root
- Steam the lotus roots for 15-20 minutes.
- Remove the lotus root from the steamer, and roll into the toasted white sesame seeds.
Finish the dish
- Spoon the prawn bisque in the centre of the plate.
- Place the lotus root on the chopping board and cut it. Arrange the slices on the plate.
Notes
- A lotus root needs to be peeled and cooked.
- There is a bitter and/or tannic substance in the skin so should not be eaten raw. Inside, it's a light flesh colour.
Nutrition for 1 portion
Calories: 22kcalCarbohydrates: 1gProtein: 2gFat: 1gSodium: 3mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition