Fried lotus root boxes, a beloved Chinese snack, offer a delightful crunch with a savory filling. Here’s a simple guide to crafting this golden treat.
Ingredients:
- 1 fresh lotus root (peeled and thinly sliced into rounds, 2mm thick)
- 200g ground pork (or a mix of pork and shrimp)
- 2 tbsp soy sauce, 1 tsp sesame oil, 1 pinch white pepper
- 1 tbsp cornstarch (for coating)
- Oil for deep-frying
Steps:
1. Prepare the Filling: Mix ground pork with soy sauce, sesame oil, white pepper, and 1 tbsp water. Stir until sticky; set aside.
2. Assemble Lotus Root Boxes: Pair lotus root slices into similar-sized pairs. Place a spoonful of filling between two slices, pressing gently to seal. Ensure no filling leaks out.
3. Coat Evenly: Dip each lotus root box into cornstarch, shaking off excess. This creates a crispy outer layer.
4. Deep-Fry: Heat oil to 170°C (340°F). Fry coated boxes in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Serve: Enjoy hot with a dipping sauce of vinegar and soy sauce, or sprinkle with chili powder for a spicy kick.
Tip: For extra crunch, soak sliced lotus root in salted water for 10 minutes before assembling. This snack is perfect as an appetizer or side dish, combining earthy flavors with a satisfying crunch!
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