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Deep-fried Stuffed Lotus Root
2 lb Lotus root
1/2 c Water
1/2 c Flour
1/4 ts Salt
Oil for deep frying
Filling For Lotus Root
1 c Lean pork
1 c Onion
1 sl Fresh ginger root
1 -(up to) 2 tb Oil
2 tb Soy sauce
1/4 ts Salt
Prepare Filling and let it cool slightly.
Peel lotus root and cut in 1/8-inch slices.
Spread filling evenly over one slice; then cover, sandwich-style, with a second slice. Repeat until done.
Beat egg together with water; then blend in flour and salt to make a batter. Dip lotus root "sandwiches" in batter to coat. Let dry a few minutes; then dip in batter again.
Heat oil; add "sandwiches" a few at a time, and deep-fry until golden. Drain on paper toweling and serve. VARIATIONS:
In step 2, cut the lotus root in 1/4-inch slices; then cut each slice in half, but not clear through. Stuff the filling between the still-joined halves; then press the edges together.
In step 4, make the batter with 2 eggs, beaten; 2 tablespoons cornstarch and 2 tablespoons flour.
FILLING FOR LOTUS ROOT:
Mince or grind pork. Chop onion. Mince ginger root.
Heat oil. Add onion and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (about 2 minutes).
Remove pan from heat. Stir in soy sauce, salt and minced ginger root to blend.
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