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Deep-fried Stuffed Lotus Root

2 lb Lotus root
1 Egg
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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