Lotus Flowers

Lotus Flowers Recipe from China - Delicious Shrimp Dish

Region / culture: China | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Lotus Flowers is a delicious and unique dish that combines the flavors of shrimp, water chestnuts, and scallions. These crispy and flavorful shrimp balls are perfect for a special occasion or as a tasty appetizer.

History

The recipe for Lotus Flowers has its origins in Chinese cuisine, where it is often served as a traditional dish during celebrations and special events. The combination of shrimp, water chestnuts, and scallions creates a harmonious blend of flavors and textures that is sure to impress your guests.

Ingredients

1 lb (454 g) raw shrimp
6 oz (170 g) water chestnuts
2 scallions
1 tsp rice wine (or dry sherry)
3.5 tsp fresh ginger, finely grated
salt and freshly ground black pepper
1 egg white
1 tsp cornstarch
oil (for deep frying)

How to prepare

1. Peel, devein, and finely chop the shrimp.
2. Finely chop the water chestnuts and scallions.
3. In a mixing bowl, combine the shrimp, water chestnuts, scallions, rice wine, ginger, salt, and pepper.
4. Beat the egg white until stiff peaks form.
5. Gently fold the beaten egg white and cornstarch into the shrimp mixture.
6. Using wet hands, shape the mixture into balls approximately the size of walnuts.
7. In a wok or fryer heated to 350°F (177°C), fry the shrimp balls in batches until they turn golden brown, which should take about 2 to 3 minutes.
8. Remove the fried shrimp balls from the oil and drain them on a paper towel-covered rack.
9. Serve the shrimp balls immediately.

Variations

Add diced bell peppers or carrots for added color and flavor.
Substitute chicken or tofu for the shrimp for a different twist on the dish.
Experiment with different seasonings, such as garlic or chili flakes, to customize the flavor to your liking.

Cooking Tips & Tricks

Be sure to finely chop the shrimp, water chestnuts, and scallions to ensure that the flavors are evenly distributed throughout the shrimp balls.

- Folding the beaten egg white and cornstarch into the shrimp mixture gently will help to create a light and fluffy texture.

- Use wet hands to shape the shrimp mixture into balls to prevent it from sticking to your hands.

- Fry the shrimp balls in batches to ensure that they cook evenly and turn golden brown.

Serving Suggestions

Lotus Flowers can be served as an appetizer or as part of a larger meal. They pair well with a side of steamed rice or vegetables for a complete and satisfying dish.

Cooking Techniques

Be sure to fry the shrimp balls in hot oil to ensure that they cook quickly and evenly.

- Use a wok or fryer for frying to achieve a crispy exterior on the shrimp balls.

Ingredient Substitutions

If you don't have water chestnuts, you can substitute with diced celery or jicama for a similar crunch.

- Rice wine can be replaced with dry sherry or white wine vinegar in a pinch.

Make Ahead Tips

You can prepare the shrimp mixture ahead of time and refrigerate it until ready to fry. Shape the shrimp balls just before frying for the best results.

Presentation Ideas

Serve Lotus Flowers on a platter garnished with fresh herbs or sesame seeds for an elegant presentation. You can also serve them with a dipping sauce, such as sweet chili sauce or soy sauce.

Pairing Recommendations

Lotus Flowers pair well with a variety of dishes, such as stir-fried vegetables, fried rice, or noodle dishes. They also go well with a light and refreshing salad.

Storage and Reheating Instructions

Store any leftover Lotus Flowers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (177°C) for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Lotus Flowers contains approximately 150 calories, making it a relatively low-calorie dish that can be enjoyed as part of a balanced diet.

Carbohydrates

Lotus Flowers are a low-carb dish, with only a small amount of carbohydrates coming from the water chestnuts and cornstarch used in the recipe.

Fats

The main source of fat in Lotus Flowers comes from the shrimp, which is a lean protein. The dish is fried in oil, so be mindful of the amount of oil used during cooking.

Proteins

Shrimp is the primary source of protein in Lotus Flowers, providing a healthy dose of this essential nutrient. The dish is a great option for those looking to increase their protein intake.

Vitamins and minerals

Lotus Flowers are rich in vitamins and minerals, particularly from the shrimp, which is a good source of vitamin B12, selenium, and zinc. Water chestnuts also provide a variety of nutrients, including potassium and vitamin C.

Alergens

Lotus Flowers contain shellfish (shrimp) and eggs, so be cautious if you have allergies to these ingredients.

Summary

Lotus Flowers are a nutritious and delicious dish that is low in carbohydrates and calories, while providing a good source of protein and essential vitamins and minerals.

Summary

Lotus Flowers are a delightful and flavorful dish that is sure to impress your guests. With a crispy exterior and a tender interior, these shrimp balls are a perfect appetizer or main course option for any occasion. Enjoy the unique flavors and textures of this traditional Chinese dish!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Mabel's house for a potluck. As we all sat around the table, enjoying each other's company and delicious food, Mabel brought out a plate of delicate, golden lotus flowers.

I had never seen anything like them before. They were small, crispy pastries filled with a sweet bean paste, shaped like little lotus blossoms. Mabel explained that they were a traditional Chinese dessert, and she had learned how to make them from her grandmother.

I asked Mabel if she would be willing to share the recipe with me, and she graciously agreed. She showed me step by step how to make the dough, shape the flowers, and fry them to a perfect golden brown. It was a labor of love, but the end result was well worth it.

As I bit into my first lotus flower, I was transported back to my own childhood. My grandmother was a talented cook, and she had a knack for creating dishes that were both delicious and beautiful. I remembered watching her in the kitchen, carefully measuring out ingredients and kneading dough with her strong, capable hands.

One of my fondest memories was the day she taught me how to make her famous apple pie. It was a family recipe that had been passed down for generations, and I felt honored to be entrusted with the secret. I can still remember the scent of cinnamon and nutmeg wafting through the kitchen as we worked together, laughing and chatting as we peeled and sliced apples.

My grandmother always said that cooking was a form of creative expression. She believed that food brought people together, nourished both body and soul, and allowed us to share our love and culture with others. I took her words to heart, and over the years, I have collected recipes from all corners of the globe, each one a tiny piece of history and tradition.

The lotus flower recipe became one of my favorites. It was a labor of love, a reminder of my friendship with Mabel, and a tribute to my grandmother's legacy. I began to make them for special occasions, bringing a taste of China to my own kitchen and sharing them with friends and family.

As the years passed, I found myself teaching the recipe to my own grandchildren. I showed them how to mix the dough, shape the flowers, and fry them to perfection. They watched me with wide eyes, eager to learn the secrets of this ancient dessert.

I realized then that I had become the keeper of traditions, the guardian of recipes that had been passed down through generations. I felt a deep sense of pride and responsibility, knowing that I was carrying on the legacy of my ancestors and preserving a piece of history for future generations.

And so, every time I make lotus flowers, I do it with love and reverence. I think of my grandmother and the lessons she taught me about food, family, and tradition. I think of Mabel and the friendship that blossomed over a plate of delicate pastries. And I think of my own grandchildren, eager to learn and carry on the legacy of our shared heritage.

The lotus flowers may be simple pastries, but to me, they are so much more. They are a reminder of the power of food to connect us, to nourish us, and to bring us closer together. And for that, I am forever grateful.