Crispy Lotus Root Balls
Sweet and sour balls fried with pumpkin as the main ingredient, crispy on the outside and tender on the inside.
Ingredients
pumpkin (peeled, deseeded, cut into chunks, steamed and drained)
250 g
flour
to taste
sugar
to taste
salt
to taste
cooking oil (for frying, heated to 70% hot)
50 g (actual consumption)
sugar (for the sweet and sour sauce)
to taste
fragrant vinegar
to taste
fine salt
1 tsp
Instructions
1
Make the dough
Wash the pumpkin, peel, deseed, cut into chunks, steam until tender, then drain. Add the flour, sugar, and salt, and knead into a dough-like consistency.
2
Fry the balls
Pour oil into a pot and heat to 70% hot. By hand, squeeze the pumpkin dough into quail-egg-sized balls, drop them into the oil, and fry until golden brown. Remove and drain.
3
Sweet and sour stir-fry
Leave a thin layer of oil in the pot, add a little water along with the sugar and salt, then thicken with a cornstarch slurry and drizzle in the fragrant vinegar. Add the fried balls and toss until evenly coated.
