They are crunchy after deep fried, yummy!
Tempura Stuffed Lotus Root 炸莲藕盒*makes 14pcs380g Lotus root, slice into 3-4mm thin slicesFilling260g minced meat , pork or chicken1tsp light soy sauce1/2tsp rice wine1/2tsp salt or to taste1/4tsp dark soy sauce1 spring onion, chopped1/2tsp grated ginger1tsp tapioca starch or corn starchA pinch of Chinese five spices powderPepper
Tempura batter45g potato starch45g self-raising flour80g iced cold water1/2tbsp cooking oilMethod
- Mix all filling ingredients in a mixing bowl, mix well, set aside.
- Take a slice of lotus root, spoon some filling on it, then take another slice of lotus root and place on the filling, lightly press to secure, set aside, and repeat the rest till finished.
- To prepare batter, mix all ingredients in a mixing bowl, stir to combine well.
- Heat oil in a wok over medium to low heat. Dip stuffed lotus root into batter, then deep fry till golden brown.
Recipe by Sonia a.k.a. Nasi Lemak Lover