Crispy Stuffed Lotus Root with Pork

5.0

(3)

www.foodnetwork.com
Your recipes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 30 minutes

Servings: 10

Crispy Stuffed Lotus Root with Pork

Ingredients

Remove All · Remove Spices · Remove Staples

Export 19 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

To stuff the lotus roots: Peel each lotus root and then wash well. Remove both ends and cut the lotus root into 1/4-inch-thick slices (about 32 slices, if possible). Soak the slices in a large bowl of cold water to prevent the lotus root from turning black and remove some of the starches.

Step 2

Add the ground pork, Shaoxing wine, 1 teaspoon of the potato starch, 4 teaspoons of the soy sauce, 2 teaspoons of the toasted sesame oil, 1 teaspoon of the sugar, 1/4 teaspoon kosher salt, the ground white pepper and the chicken bouillon powder if using to a large bowl. Add all the scallion white parts and half of the green parts and 3 tablespoons cold water, and stir in one direction until the mixture is combined and very sticky, 3 to 5 minutes. Set the filling aside.

Step 3

Drain the lotus root slices and arrange them in pairs of similar-size slices on a sheet of paper towel. Pat dry with a second paper towel. Spoon 2 tablespoons of the pork filling on 1 piece of each pair of lotus root slices. If there is leftover pork filling, evenly divide it among the slices. Top the filling with the remaining lotus root slices to make sandwiches. Gently press them together so the pork fills the holes of the lotus roots on both sides; smooth the filling around the edges.

Step 4

To fry the lotus roots: Fill a wok or a Dutch oven with about 1 1/2 inches frying oil (about 4 cups for a wok) and heat it over medium heat to 300 degrees F. Set a cooling rack in a baking sheet. As the oil is heating up, lightly dust the outside of the stuffed lotus roots with flour.

Step 5

Mix the batter by whisking the flour, baking powder, baking soda, five-spice powder, 1/3 cup potato starch, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar in a medium bowl until combined. Slowly drizzle in the seltzer and whisk until the batter is just smooth and resembles the consistency of a crepe batter. If the batter is too thick, add a tablespoon of cold seltzer at the time until it reaches the right consistency. Stir in 2 ice cubes to keep the batter cold.

Step 6

When the oil is ready, one at a time, dip a stuffed lotus root into the batter to coat and then carefully lower it into the hot oil. Repeat with more stuffed lotus roots so you are frying 7 to 8 pieces at a time, regulating the heat to bring it back to 300 degrees F. Cook, gently moving the lotus roots so they don't stick to the bottom, until light golden, 5 to 6 minutes (you aren't cooking them all the way through because they will be fried again). Remove from the oil using a spider or slotted spoon and set on the prepared baking sheet to drain. Repeat with the remaining stuffed lotus roots. (The lotus roots will turn soggy after a few minutes, that is normal.)

Step 7

Increase the heat to high heat and bring the oil to 350 degrees F. Fry half the stuffed lotus roots until dark golden brown and very crunchy, 4 to 6 minutes. Remove them to the prepared baking sheet and repeat with the remaining stuffed lotus roots.

Step 8

To make the dipping sauce: Whisk together the remaining 1 teaspoon sugar with 1 tablespoon water in a small bowl until dissolved. Add the white vinegar, chili crisp, sesame seeds, remaining 2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil and green parts of the scallions.

Step 9

Serve the lotus roots warm with the dipping sauce.

Top similar recipes

Crispy Stuffed Lotus Root with Pork-image
trending317 views

Crispy Stuffed Lotus Root with Pork

thewoksoflife.com

5.0

(1)

30 minutes

Stuffed eggplants/ Lotus root-image
trending155 views

Stuffed eggplants/ Lotus root

chinasichuanfood.com

Lotus Root & Pork Soup-image
trending118 views

Lotus Root & Pork Soup

thewoksoflife.com

5.0

(30)

240 minutes

Lotus Root salad-image
trending330 views

Lotus Root salad

chinasichuanfood.com

5.0

(1)

5 minutes

Lotus Root Soup-image
trending215 views

Lotus Root Soup

rasamalaysia.com

4.8

(21)

1 hours

Lotus Root Chips-image
trending206 views

Lotus Root Chips

builicious.com

20 minutes

Lotus Root Recipe-image
trending273 views

Lotus Root Recipe

seriouseats.com

Kung Pao Lotus Root-image
trending872 views

Kung Pao Lotus Root

chinasichuanfood.com

5 minutes

Kinpira Renkon (Lotus Root)-image
trending568 views

Kinpira Renkon (Lotus Root)

justonecookbook.com

4.8

(18)

15 minutes

Lotus Root Stir-fry-image
trending302 views

Lotus Root Stir-fry

thewoksoflife.com

4.9

(7)

15 minutes

Stir Fried Lotus Root-image
trending239 views

Stir Fried Lotus Root

allwaysdelicious.com

5.0

(6)

10 minutes

Lotus root fried rice-image
trending106 views

Lotus root fried rice

10000recipe.com

Korean Braised Lotus Root-image
trending228 views

Korean Braised Lotus Root

thesubversivetable.com

30 minutes

Lotus Root and Pork Kinpira | Kikkoman Corporation-image
trending205 views

Lotus Root and Pork Kinpira | Kikko...

kikkoman.com

15

Chinese Lotus Root Soup with Pork Ribs and Peanuts-image
trending197 views

Chinese Lotus Root Soup with Pork R...

honestfoodtalks.com

4.9

(50)

120 minutes

Crispy Lotus root pancake (莲藕煎饼)-image
trending6 views

Crispy Lotus root pancake (莲藕煎饼)

soupeduprecipes.com

Lotus Root Chips (Renkon Chips)-image
trending885 views

Lotus Root Chips (Renkon Chips)

justonecookbook.com

4.7

(23)

15 minutes

Crispy Lotus Root Chips (oil-free, vegan, gluten-free)-image
trending507 views

Crispy Lotus Root Chips (oil-free, ...

veggiekinsblog.com

25 minutes

Lotus root and Kabocha salad with seasoned Hijiki-image
trending206 views

Lotus root and Kabocha salad with s...

chefjacooks.com

5.0

(1)

7 minutes