Friday, June 12, 2015

Tempura Stuffed Lotus Root 炸莲藕盒

I always feel bad when i need to throw away lotus roots after we enjoyed the lotus root soup, as kids didn't like it. So I like this idea of using it to deep fry, we have to eat them all.

They are crunchy after deep fried, yummy!

Tempura Stuffed Lotus Root 炸莲藕盒
*makes 14pcs

380g Lotus root, slice into 3-4mm thin slices

260g minced meat , pork or chicken
1tsp light soy sauce
1/2tsp rice wine
1/2tsp salt or to taste
1/4tsp dark soy sauce
1 spring onion, chopped
1/2tsp grated ginger
1tsp tapioca starch or corn starch
A pinch of Chinese five spices powder

Tempura batter
45g potato starch
45g self-raising flour
80g iced cold water
1/2tbsp cooking oil

  1. Mix all filling ingredients in a mixing bowl, mix well, set aside.
  2. 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.
  3. To prepare batter, mix all ingredients in a mixing bowl, stir to combine well.
  4. 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


Andre Cheung said...

I am not a fan of lotus root but this tempura version looks delicious!

Andre Cheung said...

I am not a fan of lotus root but this tempura version looks delicious!

rachel said...


李颖芝 said...


Lily said...

Can I use cornflour or tapioca flour instead of potato flour. Thanks

Sonia ~ Nasi Lemak Lover said...

Lily, yes you can replace with corn flour but not tapioca flour, or maybe rice flour should be work ok.

My Lyrics said...


A food lover should watch this.. !! enjoy!!

My Little Space said...

I prefer to enjoy the lotus root in this way more than in hot soup or stir fried. Yours look really tempting. Hope you're having a great week ahead.

Phong Hong said...

Sedap leh like that. Better than soup hee..hee..

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