Shrimp Shinjo And Lotus Root Recipe
Make Shrimp Shinjo And Lotus Root Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu - Shrimp Shinjo
Hayato Menu - Lotus Root Braise
Method
Hayato Menu - Shrimp Shinjo
- 1
In a mixing bowl, combine minced shrimp, egg white, potato starch, finely chopped green onions, grated ginger, minced garlic, white sesame seeds, salt, and white pepper. Mix until the mixture is cohesive and lightly sticky.
- 2
Heat a thin layer of neutral oil in a skillet over medium-high heat.
- 3
With wet hands, shape the shrimp mixture into small rectangular patties about 2 inches long and 1 inch wide.
- 4
Carefully place the patties in the hot oil and fry for 2–3 minutes per side, until deeply golden and crisp. Drain on paper towels.
Hayato Menu - Lotus Root Braise
- 5
Slice the lotus root into 0.5 cm rounds. Rinse and pat dry.
- 6
In a small bowl, whisk together soy sauce, mirin, rice vinegar, and brown sugar to make a glaze.
- 7
In a skillet, heat neutral oil over medium heat and sauté the lotus root slices until they begin to turn golden, about 2–3 minutes.
- 8
Pour in the glaze along with the water. Simmer briefly until the lotus root is tender-crisp and the glaze is slightly thickened, about 3–5 minutes.
- 9
Finish with a drizzle of sesame oil, sprinkle with sesame seeds, and garnish with sliced green onions.
