Ingredients
- 600 g fresh lotus roots look for one with even shape. Washed and peeled.
- 1 litre Knife Blended Oil for deep frying
For the meat filling:
- 340 g minced pork
- 1 tbsp chinese cooking wine
- 2 tbsp light soy sauce
- 60 ml water
- 2 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1 scallion chopped finely
- 1/4 tsp five spice powder
Batter
- 1 tbsp Knife Blended Oil
- 70 g all-purpose flour
- 60 g cornstarch
- 1/2 tsp salt
- 1/4 tsp five spice powder
- 160 ml water
Garnishing, optional
- Sichuan Mala Powder
- lettuce
Instructions
Step 1: Marinate the pork
- Place the meat filling together in a bowl. Use a chopstick, mix in a single direction for 5 mins till it is pasty and evenly mixed. Set aside.
Step 2: Slice the lotus root and fill in the meat
- Slice the lotus root into 0.5cm but do not cut all the way through. Follow the video for the slicing demonstration.
- Fill the lotus root with meat. Press it tightly till the meat fills the holes between the lotus root.
Step 3: Prepare the batter
- Mix the batter ingredients in a bowl evenly. #Tip: Adding the oil will give it a crispier crunch on the batter.
Step 4: Deep fry the lotus root and ready to serve
- Pour the oil until it reaches 1/3 of the wok.
- Dip the lotus root into the batter and deep fry it till golden brown. Once it is added into the oil, do not flip it until the side in the oil is golden brown. #Tip: Avoid overcrowding the wok with the lotus root to prevent them from sticking together.
- Once all the lotus roots are fried, remove them from the wok. Increase the temperature of the oil, and transfer the lotus root back into the wok to double-fry it. This action will make it crispier!
- Plate the lotus roots and sprinkle some Sichuan mala powder over them. Garnish with lettuce and serve.