• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 50g lotus root, diced finely
  • 25g carrot, diced finely
  • 250g minced chicken fillet
  • 1 dried mushroom, soaked and diced
  • 2 tbsp chopped spring onion
  • Seasoning:
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp chicken stock granules
  • ½ tsp sugar
  • 1 tbsp beaten egg
  • 15g cornflour
  • 1 tsp sesame oil
  • Dipping sauce (combined):
  • 2 tbsp vinegar
  • 1 tbsp Thai sweet chilli sauce
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 2 tbsp chopped coriander leaves and stalks


  1. Combine lotus root, carrot, minced chicken, mushrooms and spring onion in a mixing bowl.
  2. Add seasoning to mix. Stir the mixture well in one direction until mixture turns sticky. Cover bowl with cling film wrap and chill in the refrigerator.
  3. Remove from the refrigerator and divide mixture into seven equal portions. Make into a round ball; flatten out into a patty.
  4. Heat oil in a wok. Lightly dust patties with cornflour and deep-fry until golden brown. Dish out and serve with dipping sauce.

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