Stuffed Lotus Root

      Lotus root was new to me. I have been avoiding it for year because for some (erroneous) reason, I thought it was going to be bitter and soapy tasting. I have no idea where I got that from, but I believed it for years. And then I had to try it. And it was so delicious. I was looking for something new to try for a friends birthday and decided to go with stuffed lotus root, and WOW, was it so, so, so delicious. 

    For the filling I used the same meat mixture as my Lion's Mane Meatballs. Then stuff two thin slices of lotus root, dip in batter, and fry. They don't even need a dip or sauce, they are delicious on their own. 

Freid Lotus Recipe

1 lb. ground pork

3-4 green onions, chopped

1 Tbsp. flour

2 tsp. mirin

2 tsp. ginger paste

2 tsp. garlic paste

2 tsp. soy sauce

1 tsp. sesame oil

1/2 tsp. salt

1/4 tsp. Szechuan peppercorns

1/4 tsp. black pepper

16 oz. bag prepared lotus slices 

Oil to fry

1/4 c. flour

1/4 c. rice flour

1/2 tsp. salt

2/3 - 1 c. water

Start you oil heating over medium low, so that it is ready when it's time to cook the stuffed lotus root. 

In a bowl combine all the ingredients for the pork filling, from the ground pork to the black pepper. Set aside. 

In a separate bowl you want to combine the flour, rice flour, salt, and 2/3 cup of water. Stir to combine well. Add more water if the batter is too thick, you want it pretty thin. 

Now for the really fun part. Look at your lotus root. You can top one with a spoonful of the meat mixture and then press another one into the top if the root is thin. If the slices are thicker, you will want to cut through them, widthwise, to thin them out. One the sliced are filled, make sure they two sides are secured to each other. 

Dip the filled slices into the batter and then place into the hot oil. Fry until the outside is slightly golden in spots and the meat is cooked through, about 6-7 minutes. 

Enjoy!