- 200 grams Sweet Potato
- 150 grams Lotus
- As needed Potato Starch
- 3 tbsp Cooking Oil
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 1 tbsp Vinegar
- 1 tsp Black Sesame Seed
Cut the sweet potato into 1cm thick. Then put into the water for 5 minutes. Drain the water and wipe it by a paper towel well. Dust with Potato Starch.
Cut the Lotus into 1cm thick. Dust with Potato Starch.
Put all Sauce ingredients in a bowl and mix it well.
Heat 3tbsp the Cooking Oil in a frying pan. And fry the Sweet Potato until golden brown. Put the cooked Salmon in a dish.
Use the same frying pan. Fry the Lotus until golden brown. (If the cooking oil is not enough, add 1 tbsp.)
Wipe off excess oil from Fillets with a paper towel well. Put in all sauce ingredients, and move the frying pan over the heat until the sauce covers the Sweet Potato and Lotus.
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