Steamed Lotus Root Balls

Method9 steps · about 25 min

1. 1

   Step 1: Peel the fresh lotus root (200 g) and grate it very finely into a bowl. Grate immediately after peeling to limit discolouration.

   Uses 200 g fresh lotus root

   
2. 2

   Step 2: Cut the three peeled, deveined raw prawns (3 medium) into small pieces. Reserve four prawn pieces and four green peas (½ tbsp) for the tops of the balls; keep these separate from the remaining prawn pieces and peas.

   Uses 3 medium raw prawns, peeled and deveined · ½ tbsp frozen green peas

3. 3

   Step 3: Add the remaining prawn pieces and peas to the grated lotus root. Add the salt (1 pinch) pinch and mix well, keeping the reserved toppings separate.

   Uses All the freshly grated lotus root · All the prawn pieces and peas except the four of each reserved for topping · 1 pinch salt

4. 4

   Step 4: Divide the mixture into four portions, distributing the prawn pieces and peas evenly.

   Uses All the mixed lotus root, prawns and peas

5. 5

   Step 5: Shape all four portions into balls. Press one reserved prawn piece, one reserved pea and one ready-cooked ginkgo nut halfway into the top of each ball.

   Uses All four portions · The four reserved prawn pieces and four reserved peas · 4 ready-cooked boiled ginkgo nuts

   
6. 6

   Step 6: Flatten each ball slightly and arrange all four on a heatproof steaming plate, leaving space between them.

   Uses All four topped balls

   
7. 7

   Step 7: Mix the cornstarch (1 tsp) with the teaspoon of cold water (1 tsp) in a small cup. Bring the dashi, light soy sauce (½ tsp) and sake (1 tsp) to a boil in a small saucepan. Stir the slurry again, pour it into the boiling broth in a thin stream and stir quickly. Once the sauce thickens and returns to a boil, turn off the heat and keep it warm.

   Uses 100 ml prepared unsalted bonito-and-kelp dashi · ½ tsp light soy sauce (note 3) · 1 tsp sake · 1 tsp cornstarch for sauce · 1 tsp cold water for the slurry

8. 8

   Step 8: Bring the steamer water to a vigorous boil. Place the plate of balls inside, cover and steam over high heat for ten minutes, until the balls hold together and the prawns are opaque and fully cooked throughout.

   Steam lotus root balls · 10 minUses The complete prepared plate of four balls · Water for the steaming equipment, as needed

9. 9

   Step 9: Transfer one steamed ball to each of four serving dishes. Pour the warm thickened sauce over them, add a washed mitsuba leaf to each if using, and serve immediately.

   Uses All four cooked balls · All the prepared sauce · Four washed mitsuba leaves, if using