Peel the lotus root, slice 4-5mm in width and soak in water for 5-10 minutes.
Chop the prawns finely and mix with the plain flour and salt.
Drain the lotus root, cover thinly with the cornflower. Place 2-3 tsp of prawn on each piece of lotus root and place another piece on top.
Heat the oil in a deep frying pan and deep-fry the lotus root until browned.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.