Fried Lotus Root Balls

Name: Fried Lotus Root Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500 g Lotus root (washed, peeled, ends trimmed); 1 Egg (cracked into a bowl); 2 stalks Green onion (finely chopped); 1 small piece Ginger (finely chopped); Flour (mixed into the lotus root filling), to taste; 40 g Cooking oil (for deep-frying); 1 tsp Soy sauce; 1 tsp Fine salt; 1 tsp Sugar; 2 tsp MSG

Lotus root is minced into a paste, formed into balls, and first fried then braised — a traditional dish with a crisp, fragrant exterior and a tender, savory bite.

35 min

Easy

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Ingredients

Lotus root (washed, peeled, ends trimmed) 500 g

Egg (cracked into a bowl) 1

Green onion (finely chopped) 2 stalks

Ginger (finely chopped) 1 small piece

Flour (mixed into the lotus root filling) to taste

Cooking oil (for deep-frying) 40 g

Soy sauce 1 tsp

Fine salt 1 tsp

Sugar 1 tsp

MSG 2 tsp

Instructions

Make the lotus root filling

Wash the lotus root, peel it, and trim off the ends. Finely mince it and place it in a bowl. Add the egg, fine salt, MSG, flour, and the chopped green onion and ginger, then mix well into a uniform filling.

Fry the balls

Pour oil into a wok and heat to about 40% hot. Use your hands to squeeze the filling into quail-egg-sized balls, drop them into the oil, and deep-fry until golden brown. Remove and drain off excess oil.

Braise to finish

Pour out the remaining oil from the wok, add a small amount of hot water, and return the fried lotus root balls to the pan. Once it comes to a boil, add the soy sauce and sugar. Cover with a lid and simmer for about 5 minutes, then transfer to a plate and serve.