Deep fried prawn balls with lotus root and tofu:豆腐とれんこんの揚げエビしんじょ

Name: Deep fried prawn balls with lotus root and tofu:豆腐とれんこんの揚げエビしんじょ
Cuisine: 日本語
Ingredients: Prawns 140-150 g; egg white 1; lotus root (peeled and sliced) 100 g; tofu 150 g; salt 1/2 teaspoon; lotus root (peeled and diced) 30 g

Concouver - a toy pig @concouver

Recipe from ID: 20438377, translated and modified for cooking in India.

Deep fried prawn balls with lotus root and tofu:豆腐とれんこんの揚げエビしんじょ

Concouver - a toy pig @concouver

Recipe from ID: 20438377, translated and modified for cooking in India.

保存済み

レシピを保存

印刷

材料

Prawns 140-150 g
egg white 1
lotus root (peeled and sliced) 100 g
tofu 150 g
salt 1/2 teaspoon
lotus root (peeled and diced) 30 g

保存済み

レシピを保存

作り方

1

Roughly crush tofu and leave it for 15 min on a strainer to drain water.
2

Rub salt into prawns and wash with water and wipe with paper.
3

Blend prawns, egg white, and salt and add sliced lotus root.
4

Add tofu and blend until everything is very smooth.
5

Add 2mm diced lotus root for texture.
6

Scoop with spoon and deep fry with low temperature until the color slightly changed.