Fried Lotus Root Sandwiches
Fried lotus root sandwiches are a popular way to enjoy lotus root, featuring a crispy exterior and tender interior. The refreshing lotus root balances the savory meat filling, and they are best enjoyed hot for the crispiest texture.
Story
These stuffed lotus root sandwiches offer a satisfying crunch with each bite, the golden batter giving way to the cool, crisp snap of the root and the meaty filling within. They are at their most fragrant and delicious when served fresh from the fryer, making for a comforting and flavorful treat.
Ingredients
Pork
250g
Lotus root
2 sections
All-purpose flour
4 tbsp
Starch
2 tbsp
Baking powder
a little less than half a tablespoon
Egg
1 piece
Chinese chives
a small handful
Salt
a little
Scallion
1 stalk
Ginger
1 piece
White pepper
a little less than half a tablespoon
Light soy sauce
2 tbsp
Dark soy sauce
half a spoonful
Oyster sauce
1 tbsp
Sesame oil
1 tbsp
Vegetable oil
1 tbsp
Instructions
1
Step 1
Cut the lotus root into slices that are slit open but not cut through.
2
Step 2
Prepare the filling: Use pork with a fat-to-lean ratio of 3:7, add salt, minced scallion and ginger, a small half spoon of white pepper, 1 egg, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, and 1 spoon of sesame oil; mix well, and finally add 3 spoons of minced chives.
3
Step 3
Prepare the batter: Add half a spoon of salt and 1 egg, mix well, then add 4 spoons of flour and mix well, 2 spoons of starch, and a small half spoon of baking powder; then add water in small amounts several times until the batter reaches a consistency that coats the spoon, then add 1 spoon of vegetable oil and mix well.
4
Step 4
Stuff the prepared meat filling into the lotus root slices and close them.
5
Step 5
Dip the stuffed lotus root slices in a layer of flour first, then coat with a layer of batter.
6
Step 6
Heat the oil to 40% hot (dropping a little batter into the pot should cause it to float up immediately); fry the lotus root for about 4 minutes over medium heat, and skim off any residue. Remove once cooked through. Re-fry: Heat the oil to 70% hot and fry for about 20 seconds until golden and crispy. Plate, then sprinkle with Sichuan pepper powder.
