Good Fortune Gold Coins
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Good Fortune Gold Coins
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| Servings |
| 6 |
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Ingredients
Main Ingredients:
- 2 medium lotus rootpeeled, cut into ¼-inch- thick rings
- 2tablespoons cornstarch
Filling:
- 6ounces ground pork
- 3 large shrimpshelled, deveined, minced
- 1tablespoon chopped ginger
- 1tablespoon chopped garlic
- 1teaspoon sugar
- 1/2teaspoon salt
- 1/8teaspoon white pepper
- 1tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
- 1teaspoon sesame oil
- 4tablespoons cooking oil
- 1/4cup water
Sauce:
- 1teaspoon minced garlic
- 1 small fresh red chiliminced
- 1 green onionchopped
- 1teaspoon sugar
- 1/2cup chicken stock
- 1tablespoon chili garlic sauce
- 1tablespoon rice wine
- 1teaspoon Chin Kiang vinegar or balsamic vinegar
- 1teaspoon sesame oil
- 1teaspoon cornstarch dissolved in 2 teaspoons water
Instructions
- Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
- In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
- Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 – 3 minutes or until liquid is absorbed.
- Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.
Recipe Notes
Copyright: Yan Can Cook, Inc. 2023