奶油莲藕酥Crispy Lotus Roots In Creamy Sauce

材料：
莲藕300克（去皮）、牛油5汤匙、包装牛奶7汤匙、咖喱叶2束、指天椒4条（剁碎）、蛋白1粒

面糊材料：
糯米粉15克、粘米粉20克、普通面粉15克、胡椒粉1/2茶匙、鸡精粉1/2茶匙

调味料：
盐、白糖和胡椒粉适量

做法：
1.把莲藕切薄片和蛋白混合，然后沾面粉炸至金黄色。
2.把牛油放入锅里，煮至溶解后，加入咖喱叶和指天椒。然后再加入牛奶，慢火煮至稠。
3.把莲藕回锅，放入调味料拌匀即可。

【小贴士】
用本地莲藕比较脆。

Ingredients:
300g lotus roots(skin peeled) , 5tbsp butter, 7tbsp milk, 2 stalks curry leaves, 4 chilli padi (chopped), 1 egg white(beaten)

Batter Ingredients :
15g glutinous rice flour, 20g rice flour, 15g plain flour, 1/2tsp pepper, 1/2tsp chicken stock granules

Seasoning:
Salt and sugar to taste, Dash of pepper

Method :
1.Cut lotus roots into thin slices and add in egg white to mix.Toss lotus roots in batter ingredients and deep-fry in hot oil until golden brown.
2.Put butter in a wok, once the butter melts add curry leaves and chilli padi. Add milk and cook over a gentle low heat until mixture turns thick.
3.Put back the lotus roots and seasoning to mix. Stir-fry well.