Pan fried shredded Lotus Root Cakes . 香煎藕絲餅

 Pan fried shredded Lotus Root Cakes . 香煎藕絲餅

I think you all have tasted pan fried lotus root cakes before, why not try making it with shredded lotus root. The crispiness of this shredded lotus root cakes, I think, is even much better than the traditional one using crushed lotus root. I did not add minced pork, chopped mushroom and dried shrimps to the cakes, but added a little chopped preserved Chinese sausage into it. It is very delicious.

如果蓮藕餅相信各位吃得多，不如來個藕絲餅。藕絲餅香脆可口，我覺得較碎藕造的蓮藕餅更合我意。這藕絲餅我沒加入肉碎、菇粒和蝦米，只簡單加了點爆香的臘腸粒，使整道菜更脆口惹味。

Pan fried shredded Lotus Root Cakes

Ingredients:

Lotus Root, skinned, trimmed and shredded 300g
Shallot, chopped  1 pc
Chinese Sausage, diced  1 pc

Seasonings:
Tapioca  4 tbsp
Corn Starch 3 tbsp
White Pepper  1 tsp
Salt  1/2 tsp
Sugar 1/4 tsp
Light Sauce 1 tsp
Egg 1 pc

Method:

1. Fry diced Chinese sausage and shallot till fragrant over medium heat, take out

2. Mix shredded lotus root, fried sausages, shallot and all the seasonings well 

3. Heat up a pan with a little oil and move the pan in order to have oil cover the whole pan. Use a scoop to take out a decent amount of the mixture and put onto the pan, slightly pat flat and fry, you could pan-fry a few pieces at a time; flip the cakes to the other side when the edges of the cakes getting a little burnt; fry till crispy and serve.

香煎藕絲餅

材料： 

蓮藕，去皮、去頭尾、切絲  300g
乾蔥，切碎   1 pc
臘腸，切粒   1 pc

調味料：
生粉   4 tbsp
粟粉   3 tbsp
白胡椒粉  1 tsp
鹽  1/2 tsp
糖  1/4 tsp
生抽  1 tsp
蛋  1 pc

做法：
1.  臘腸粒和乾蔥碎用中火爆香，取出
2.  把蓮藕絲、臘腸粒、乾蔥碎和所有調味料混和
3.  煎鍋加油燒熱，搖勻熱油蓋鍋面， 用勺子取出適量蓮藕絲混合物，放在鍋上，略按平，一次可以煎幾塊。 當藕絲餅邊緣微焦，翻轉到另一邊; 煎至酥脆。即可享用。