Crispy Lotus Root Pork Pie Recipe

When your brain wants crispy veggy, but your heart wants meat, why don't you give this easy lotus root  pork pie a try? The crispy crust is perfect with meaty pork in this classic recipe.

Wok, colander, 2 bowls, kitchen paper, plate.

2 lotus root, rinsed, peeled (P1)

1/2-1 cup chopped leeks

7 oz./ 200 g ground pork

1 tbsp.chopped scallion

1 tbsp.ground ginger root

1 tbsp.chicken essence

1 tsp.salt, or to taste

2 tbsps.flour

1 egg, beaten, whisked lightly

P1

1. Slice the lotus root widthways into 1/2-inch slices.

2. Mix ground pork, chopped leeks, chopped scallion, and ground ginger root in a mixing bowl, sprinkle 1 tbsp.chicken essence and 1 tsp.salt over them evenly, stir clockwise until sticky, set aside for the fillings.

3. Like making hamburger, place a portion of the fillings between two lotus root slices with a spoon, then place on a plate (P2).

P2

4. With a fork, stir in the whisked egg, 2 tbsps.water and 2 tbsps.flour in a bowl, just until the flour is incorporated, and the batter should be thick.

5. Place each lotus root pork pie into the batter, coat lightly (P3).

P3

6. Heat 5 tbsps.vegetable oil in a wok over high heat, when it is shimmering on the bottom and hot, but not yet smoking, add lotus root pork pies and deep fry over medium heat until golden-brown (P4).

P4

7. When cooked, drain well in a colander and dry on kitchen paper, serve immediately (P5).

P5