Prawn and Lotus Root Amuse Bouche

Ingredients

• 250 g Prawns (peeled, deveined, and processed into a farce)
• 1 Lotus root (peeled and sliced into thin rounds)
• Aromatics (such as ginger, garlic, or scallions for the prawn filling)
• 0.25 cup Chives (finely chopped for coating)
• Neutral oil (for deep frying)
• 2 tbsp Caviar (for garnish)
• Dipping sauces (one sweet and one spicy for serving)

Steps

1. 1

   Prepare the prawn filling by seasoning the prawn farce with aromatics to enhance the natural flavors and provide texture.

2. 2

   Transfer the seasoned prawn filling into a piping bag and set aside.

3. 3

   Peel the lotus root and slice it into very thin rounds (chips).

4. 4

   Pipe the prawn filling onto a lotus root slice and top with another slice to create a sandwich.

5. 5

   Roll the edges of the filled lotus root sandwiches in finely chopped chives.

6. 6

   Heat neutral oil in a pan or fryer. Fry the lotus root bites until they are golden brown and crispy.

7. 7

   Remove from the oil and drain. Keep warm until ready to serve.

8. 8

   Garnish each bite with a generous amount of premium caviar and serve with sweet and spicy dipping sauces.

Notes

The lotus root chips and prawn filling can be prepared ahead of time. This recipe also works well with other seafood farces such as scallop or white fish.

Nutrition per serving

• appetizer
• amuse-bouche
• seafood
• fried
• prawn
• lotus root
• gourmet