Colorful Fried Lotus Root

Ingredients

Peeled Lotus Root 22.18g, Beet 2.12g, Spinach 2.12g, Curry Powder 1.52g, Dried Shrimp 0.3g, Starch 2.25g, Frying Batter Mix 4.25g, Salt 0.05g, Vegetable Oil 500ml

Instructions

1. 1

   Thinly slice the lotus root and soak in cold water to remove the starchiness.

   
2. 2

   Grind the dried shrimp finely.

   
3. 3

   Blend the spinach and beet separately to make juice.

   
4. 4

   Add shrimp powder and water to frying batter mix and knead.

   
5. 5

   Add spinach, curry, and beet to the dough respectively to make 3 colors of dough.

   
6. 6

   Coat the lotus root with starch and batter and deep-fry until crisp.