Lotus Root Pancakes with Minced Pork and Dry Shrimps
蓮藕豬肉餅

Lotus Root Pancakes with Minced Pork and  Dry Shrimps 蓮藕豬肉餅

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

  1. Soak dry shrimps for 20 minutes;
  2. Drain and set aside;
  3. Mince pork chops and add drained dry shrimps and mince more, set aside;
  4. Peel and grate lotus root;
  5. In a mixing bowl, add lotus root, minced pork, cornstarch, liquid aminos and dark soy, mix well;
  6. Make 2" (5 cm) balls;
  7. Cover lightly with cornstarch;
  8. In a wok/heavy sauté pan, add 2 tablespoons vegetable oil over medium high heat;
  9. Do not move until the meat forming a crest;
  10. Do the same to the other side;
  11. Flatten the ball to the shape of a pancake;
  12. Flip and pan fry until golden brown;
  13. Serve warm with ginger vinegar sauce.

For ginger vinegar sauce

  1. Add Japanese and Chinese red vinegar to minced ginger;
  2. Let the mixture sits for at less 30 minutes;
  3. Mix in sea salt and honey;
  4. Let them dissolve before adding sesame oil;
  5. Set aside to serve with pancakes.

Go back to top