Crispy Stuffed Lotus Root with Pork Recipe

Crispy Stuffed Lotus Root with Pork

A festive favourite, crispy stuffed lotus root with pork is a delicious snack that combines the earthy crunch of lotus root with savoury minced pork filling. Lightly battered and fried until golden brown, each slice is crisp on the outside yet tender inside—perfect for Chinese New Year gatherings or family meals.

Ingredients

• 700g fresh lotus roots

Meat Filling:

• 350g minced pork (or substitute with chicken)

• 1 tbsp Shaoxing wine

• 2 tbsp light soy sauce

• 1/4 cup water

• 2 tsp sesame oil

• 1 tsp corn flour

• 1/4 tsp white pepper

• 1 spring onion, finely chopped

• 2 slices ginger, minced

Batter:

• 1/4 cup all-purpose flour

• 1/4 cup sweet rice flour (or corn flour)

• 1/2 tsp salt

• 1/4 tsp five-spice powder

• 1/3 cup water

• 1/4 cup beer

Method

1. Prepare the filling: Mix all meat filling ingredients in a bowl until it forms a sticky paste. Set aside.

2. Slice lotus root: Peel, wash and cut into 0.3cm slices. Rinse in cold water to remove starch and drain well.

3. Assemble sandwiches: Spread a thin layer of meat filling on one slice of lotus root. Top with another slice to form a “sandwich.” Repeat with remaining slices.

4. Make the batter: Mix flours, salt, and five-spice powder. Slowly add water and beer, stirring until smooth.

5. First fry: Heat oil to 275°C. Dip lotus sandwiches in batter and fry for 6–7 minutes per side. Drain on paper towel.

6. Second fry: Increase oil heat to 325°C and re-fry for 3 minutes until golden and crispy. Serve hot.

Takeaway

Crispy stuffed lotus root with pork is more than just a snack—it symbolises family togetherness, prosperity, and celebration. Its satisfying crunch and savoury filling make it a must-have dish for festive tables and special occasions.