Crispy Stuffed Lotus Root Sandwiches
Fried lotus root sandwiches are a traditional fried dish from Shanghai cuisine. Lotus root slices are sandwiched with a meat filling, coated in egg white batter, and deep-fried until golden and crisp, yielding a crispy exterior and tender interior.
Ingredients
lotus root (washed, cut into 24 round slices 0.5 cm thick, soaked in water for 30 minutes)
250 g
ground meat (divided into 12 portions)
200 g
egg whites
100 g
wet starch (mixed with the egg whites to make a thin batter)
75 g
cooking oil (for deep frying)
1000 g
Instructions
1
Assemble the Lotus Root Sandwiches
Cut the lotus root into 24 round slices about 0.5 cm thick and soak them in clear water for 30 minutes. Divide the ground meat into 12 equal portions. Place one portion of meat onto a lotus root slice, then press another slice on top to form a sandwich (box shape). Whisk the egg whites together with the wet starch until smooth to make a thin batter.
2
Deep-Fry Until Golden
Heat the oil in a wok over high heat until it reaches medium-hot (about 170 °C / roughly six-tenths boiling). Coat each lotus root sandwich with the egg-white batter, then lower it into the hot oil and fry until golden brown and crisp. Remove with a slotted spoon, drain off the excess oil, arrange neatly on a plate, and serve hot.
