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Crispy Lotus Root Sandwich
timer
15 MIN
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4 servings
About This Recipe
Crispy Stuffed Lotus Root is a mouthwatering delight that combines tender pork leg, briny clams, and earthy dried mushrooms in a golden, crunchy shell. This recipe transforms humble lotus root into a show-stopping dish by stuffing it with a savory filling of chopped pork, clams, and mushrooms, seasoned with soy sauce, scallions, and white pepper for an umami-rich flavor. The secret to its irresistible crispiness? A light batter of flour, cornstarch, and egg yolks, plus a double-fry technique that ensures a perfect golden crunch. The first fry cooks the lotus root through, while the second at higher temperature locks in the crisp texture. Each bite offers a satisfying contrast—juicy, flavorful filling encased in a crispy exterior. Ideal as an appetizer or main dish, this recipe brings together fresh ingredients and expert frying methods for a truly unforgettable taste. Try it for a unique twist on stuffed vegetables that’s sure to impress!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- lotus root 300g
- pork leg 150g
- meat filling 100g
The aromatics
- clams 100g
- dried mushrooms 30g
- flour 80g
- cornstarch 30g
- egg yolks 2 pieces
- oil 100ml
The sauce & seasonings
- soy sauce 2 tbsp
- scallions 1 stalk
- white pepper powder 1 tsp
- baking powder 0.5 tsp
menu_book Directions
1
Step 1
Cut the pork leg into small pieces and chop them together with the soaked and drained clams for half an hour.
2
Step 2
Soak the dried mushrooms in cold water, peel the lotus root, and chop the meat filling.
3
Step 3
Make a cut on the lotus root, but not all the way through, to create a pocket for the filling. Soak the mushrooms until they are soft, then chop them into small pieces and set aside.
4
Step 4
Add the chopped mushrooms to the meat filling and mix with soy sauce.
5
Step 5
Add soy sauce, scallions, and white pepper powder to the meat filling.
6
Step 6
After mixing the filling, stuff it into the lotus root pocket.
7
Step 7
Sprinkle a small amount of cornstarch on the surface to help the coating adhere. Mix 7 parts flour with 3 parts cornstarch and 2 egg yolks.
8
Step 8
Add water to the mixture to form a batter, and add a small amount of baking powder to make it crispy. Heat oil in a pan and coat the stuffed lotus root with the batter.
9
Step 9
Fry the lotus root until it is golden brown, this is the first fry.
10
Step 10
Double-fry the lotus root for the second time, which is the key to making it crispy. Increase the oil temperature and fry the lotus root until it reaches the desired color.
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