Recipe Ingredient
- Oil dough:
- 200g margarine or shortening
- 200g plain flour
- Water dough
- 200g plain flour
- 1/4 tsp salt
- 1 tbsp shortening
- 130ml (approx) water
Instructions
- Sift flour into a mixing bowl. Blend in margarine to form a soft oil dough. Divide dough into three equal portions.
- Sift flour into a mixing bowl. Make a well in the centre and add shortening, salt and water. Mix together to form a dough. Knead well until smooth. Cover the water dough with a tea towel and leave aside for 30 minutes.
- Cut the rested water dough into three equal portions. Wrap a portion of water dough with a piece of oil dough. Gather up the edges to enclose the oil dough. Flatten out with a rolling pin and fold the pastry into three layers and roll out again. Repeat this process twice. Wrap lotus paste filling with dough and seal up the edges. Roll out evenly.
- Heat enough oil in a wok and deep-fry the pastry until golden brown and crispy. Dish up and drain from oil. Cut the crispy pastry into serving pieces and serve immediately.
