奶油肉松藕片 Lotus Root Slices with Butter Sauce

joycelyn pang

Ingredients:
300g Local Lotus Root
50g Meat Floss / Chicken Floss
1stalk Curry Leaves
6 Bird’s Eye Chillies, flatten
2tbsp Evaporated Milk
1tbsp Margarine / Butter
1 Egg, beaten
2tbsp Tapioca Flour

Seasoning:
1/4tsp Salt
1tsp Sugar

Method:
1. Peel the lotus root, cut into thinly slices, mix with beaten egg. Next, coat it with tapioca flour. Deep-fry in the hot oil at high heat until crispy and golden in colour. Remove, drain well and keep aside.
2. Melt margarine in the hot wok, stir-fry bird’s eye chillies and curry leaves until fragrant. Add in evaporated milk and seasoning, cook at low heat until thicken.
3. Place in lotus root slices, stirring constantly at high heat until well coated with the butter sauce. Dish up, sprinkle with meat floss. Serve hot.

Recipe from: Hawker Secret Recipes