Ingredients:
For pancakes
- 3/4 lb (0.375 kg) boneless pork chops, clean and pat dry;
- 1/2 lb (0.25 kg) lotus root;
- 1 1/2 tablespoons dry shrimps;
- 3 tablespoons vegetable oil;
- 1 1/2 tablespoons cornstarch.
For marinate
- 1/2 teaspoon cornstarch;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoons dark soy;
- 1 tablespoon minced ginger;
- A pinch sugar.
For ginger vinegar sauce
- 1 tablespoon minced ginger;
- 1/4 cup (60 ml) Japanese vinegar;
- 1/8 cup (30 ml) Chinese red vinegar;
- Sea salt, adjust to taste;
- 1 teaspoon honey, adjust to taste;
- 1/2 teaspoon sesame oil.
Recipe:
Serving for 4 as appetizer, 8 pancakes
For pancakes
- Soak dry shrimps for 20 minutes;
- Drain and set aside;
- Mince pork chops and add drained dry shrimps and mince more, set aside;
- Peel and grate lotus root;
- In a mixing bowl, add lotus root, minced pork, cornstarch, liquid aminos and dark soy, mix well;
- Make 2" (5 cm) balls;
- Cover lightly with cornstarch;
- In a wok/heavy sauté pan, add 2 tablespoons vegetable oil over medium high heat;
- Do not move until the meat forming a crest;
- Do the same to the other side;
- Flatten the ball to the shape of a pancake;
- Flip and pan fry until golden brown;
- Serve warm with ginger vinegar sauce.
For ginger vinegar sauce
- Add Japanese and Chinese red vinegar to minced ginger;
- Let the mixture sits for at less 30 minutes;
- Mix in sea salt and honey;
- Let them dissolve before adding sesame oil;
- Set aside to serve with pancakes.