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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Clean the pink prawns and remove the shells. Slice the lotus root into thin rounds. Cut the mero seabass into bite-sized pieces and separate the maitake mushrooms into smaller clusters.
- 2
Coat the Ingredients
In a bowl, mix the cornstarch, salt, and pepper. Dredge the prawns, lotus root, mero seabass, and maitake mushrooms in the cornstarch mixture until evenly coated.
- 3
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Ingredients
Carefully add the coated ingredients to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes for each batch. Use a slotted spoon to remove the fried ingredients and drain on paper towels.
- 5
Serve
Arrange the fried pink prawn, lotus root, mero seabass, and maitake mushrooms on a serving platter. Serve hot with dipping sauces of your choice.
