Sweet and sour lotus root balls are a crispy, tangy, and slightly snackable dish that’s easy to make at home. Here’s a detailed guide to crafting this delicious treat.
Ingredients:
- 300g fresh lotus root, peeled and grated
- 100g minced pork (or substitute with tofu for a vegetarian version)
- 1 egg, beaten
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp ginger, finely chopped
- Salt and pepper to taste
- For the sauce: 3 tbsp sugar, 2 tbsp vinegar, 1 tbsp ketchup, 1 tbsp soy sauce, and 1 cup water.
Steps:
1. Prepare the mixture: Squeeze excess water from the grated lotus root. In a bowl, combine it with minced pork, egg, cornstarch, soy sauce, ginger, salt, and pepper. Mix thoroughly until sticky.
2. Form the balls: Wet your hands to prevent sticking. Take a spoonful of the mixture and roll it into a 1.5-inch ball. Repeat until all mixture is used.
3. Cook the balls: Heat oil in a deep pan to 170°C (340°F). Deep-fry the balls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Make the sauce: In a small pot, combine all sauce ingredients. Bring to a simmer over medium heat, stirring until the sugar dissolves.
5. Combine: Add the fried balls to the sauce, tossing gently to coat evenly. Simmer for 2 minutes, then serve hot, garnished with sesame seeds or chopped scallions.
These sweet and sour lotus root balls are perfect as an appetizer or side dish, offering a delightful crunch and a balanced flavor that appeals to all ages!
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