葵花连藕肉饼

These golden crispy sunflower looks alike snack taste fantastic. Adding lotus roots enhance the taste & add a crunch to the overall. I couldn't resist temptations & helped myself with more than 1 helping, especially when its freshly out from the hot oil. Yummy....

Ingredients;
2 portion minced pork
2 portion lotus roots, chopped
1 portion minced prawn
Oyster sauce
Light soy sauce
Msg
Cornflour
Pepper
Sesame oil
Popiah skin, cut into thin strips
Oil for frying

Method;
-Mix all ingredients together, except cornflour,popiah skin & frying oil.
-Marinate the mixture for 3 hrs, fold in cornflour.
-Using 2 teaspoons, scoop mixture into balls, drop them onto popiah skin strips.
-Lightly flatten meat mixture, makes them resembles sunflower.
-Deep fried in hot oil over medium heat till golden brown.
-Serve with dips.
-Enjoy!

*Frying over medium heat ensures that popiah skin dun burnt & meat mixture is cook.