28 May Stuffed Lotus Root
Stuffed, crispy, and straight from grandma’s kitchen!
This Chinese-style stuffed lotus root (炸藕盒) is a golden sandwich of minced meat hugged between two slices of crunchy lotus root, then fried to perfection.
It’s savory, juicy, and full of nostalgic flavor—perfect as a snack or side dish.
Stuffed Lotus Root
Course: DessertCuisine: AsianDifficulty: Easy4
servings25
minutes15
minutesIngredients
- For the lotus root:
1 large lotus root (about 400–500g)
1 tsp vinegar (for soaking)
Oil (for frying)
- For the stuffing:
200 g minced chicken
1 tsp ginger (minced)
1 clove garlic (minced)
1 tbsp light soy sauce
1/2 tbsp Shaoxing wine (optional)
1 tsp sesame oil
1 tsp cornstarch
Salt and white pepper to taste
1 tbsp chopped scallions or water chestnuts for crunch (Optional)
- For the batter:
4 tbsp all-purpose flour
2 tbsp cornstarch
1 egg
1/4 tsp baking powder (optional for extra crisp)
Water (adjust until it’s a thick pancake-like consistency)
Salt to taste
Directions
- Prep the lotus root:
- Peel the lotus root and slice into even thin rounds (about 1/4 inch).
- Soak slices in water with a splash of vinegar for 10 minutes to remove starch and keep them from browning.
- Drain and pat dry.
- Make the filling:
- Mix all stuffing ingredients in a bowl until sticky and well combined.
- Assemble:
- Take two slices of lotus root. Spread a thin layer of filling on one and sandwich with the other (like a mini burger).
- Gently press to seal. Repeat with all slices.
- Make the batter:
- Combine flour, cornstarch, egg, baking powder, salt, and water in a bowl until smooth.
- Fry:
- Heat oil in a pan or wok to about 170°C / 340°F.
- Dip each stuffed lotus root sandwich into the batter and gently place into the oil.
- Fry until golden brown and crisp, about 3–5 minutes per side.
- Drain on paper towels.
- Serve:**
- Enjoy hot with a side of chili soy dipping sauce or just plain—it’s flavorful enough on its own!
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