Hasu Pork Tempura

Rawvern Kaluhiokalani/OPD

Filling:

  • 1/2 Lb Pork Hash/Ground Pork
  • 1/2 Lb Medium Shrimp (chopped)
  • 2 Ea Green Onion Leaves (chopped)
  • 3 Ea Water Chestnuts (chopped)
  • 1/4 tsp Salt
  • 1 Tbsp Shoyu
  • 1 Dash Pepper
  • 1 Tbsp Cornstarch
  • 1 Stalk Hasu (Lotus Root)

Batter:

  • 1/2 Cup Flour
  • 1/2 Cup Water
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder

1. Clean, peel, and slice hasu thin (about the size of a half dollar).
2. Mix remaining filling ingredients in a bowl.
3. Mix batter ingredients in a separate bowl.
4. Place filling, patted between 2 slices of hasu like a sandwich.
5. Dip into batter and fry in hot oil.

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