Lotus Root With Fish Paste and Assorted Mushroom

Stuffed Lotus Root

300 g fish paste (ready made from wet market)
150 g lotus root, peeled and cut into thin slices
1 tsp sesame oil
1 tbsp roasted sesame seed
4 cloves garlics – minced
3 slices ginger
1 packet King oyster mushrooms – sliced
4 dried shitake mushrooms – soaked till soft and quartered
1 packet shimeji mushroom – trimmed off the roots
1 stalk spring onion – cut into 3 cm in lengthwise
1 red chilli – sliced

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp abalone sauce
1 tsp All in Knorr seasoning powder
Dash of white pepper
1/2 tsp sesame oil
1/s tsp hua tiao jiu
Salt to taste
1 tsp corn flour
1 tbsp light soy sauce

1) Mixed fish paste with roasted sesame seed and oil.Stuff fish paste between 2 slices of the lotus root to make a sandwich about 1 cm thick.
2) Heat oil in a wok till hot and deep fry the lotus root (sandwiches) until golden brown. Remove and drained on paper towels.
3) Drain remaining oil in the wok, leaving about a tsp of oil in the wok, add garlic, ginger and saute till fragrant, add shitake mushroom, king oyster mushroom and stir fry for 3 minutes. Add shimeji, spring onion, red chilli and fried lotus root ‘sandwich’and stir fry on high heat. Add sauce ingredients and stir fry until fragramt about 2-3 minutes.
4) Remove and serve immediately.