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

Filling

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

Pepper

Tempura batter

45g potato starch

45g self-raising flour

80g iced cold water

1/2tbsp cooking oil

Method

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