Deep Fried Lotus Cake 香炸莲藕肉饼
Servings Prep Time
5pax 30mins
Cook Time
Servings Prep Time
5pax 30mins
Cook Time
  • 600g fresh lotus rootslook for one with even shape. Washed and peeled.
  • 1litre Knife Blended Oilfor deep frying
For the meat filling:
  • 340g minced pork
  • 1tbsp chinese cooking wine
  • 2tbsp light soy sauce
  • 60ml water
  • 2tsp sesame oil
  • 1tsp cornstarch
  • 1/4tsp white pepper
  • 1 scallionchopped finely
  • 1/4tsp five spice powder
  • 1tbsp Knife Blended Oil
  • 70g all-purpose flour
  • 60g cornstarch
  • 1/2tsp salt
  • 1/4tsp five spice powder
  • 160ml water
Garnishing, optional
  • Sichuan Mala Powder
  • lettuce
Step 1: Marinate the pork
  1. 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
  1. Slice the lotus root into 0.5cm but do not cut all the way through. Follow the video for the slicing demonstration.
  2. Fill the lotus root with meat. Press it tightly till the meat fills the holes between the lotus root.
Step 3: Prepare the batter
  1. 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
  1. Pour the oil until it reaches 1/3 of the wok.
  2. 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.
  3. 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!
  4. Plate the lotus roots and sprinkle some Sichuan mala powder over them. Garnish with lettuce and serve.