Thursday, February 23, 2012

Salt and Pepper Stuffed Lotus Root

I love lotus root especially in my soup. I usually boil them with pork ribs and peanuts. Beside that I sometimes do add them into stir-fry. I like the sweetness of this root vegetable and also adding extra crunch to a dish. The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet.


When I saw Messy Witchen prepared the lotus root in a different way I knew I have to try it out. She adapted the recipe from Flavor Magazine. Inspired by her dish, I came up with this. Instead of cooking the fried stuff lotus in sauce I just give it a quick toss in salt and pepper.


Ingredients:

100 gram fish paste
1 spring onions - chopped
Salt and pepper to taste
150 gram lotus roots – peel and sliced thinly
3 tbsp cornstarch
2 spring onions – sliced thinly
3 cloves garlic
1 1/2 tbsp Chinese cooking wine (optional)
1 tsp Szechuan peppercorn – lightly toasted and crushed finely
1/2 tsp salt
1/4 tsp pepper


1. Mix the fish paste with the chopped spring onion, salt and pepper. Mix well. Spread the fish paste between 2 slices of lotus root to make a lotus root sandwich.
2. Lightly dust the stuff lotus root with cornstarch. Heat up a bit of oil, pan fried them on both side until golden brown. Remove and drain the oil on paper towel.
3. Remove all the oil from the frying pan; leave just about a tablespoon of oil. Stir in chopped garlic; stir fry until fragrant and lightly brown. Add in the fried lotus root, salt, pepper, Szechuan peppercorn and sliced spring onions. Give it a few toss and drizzle in the cooking wine.
4. Give it a few more toss, dish them out and serve.

13 comments:

My Asian Kitchen said...

interesting!! i will this later!! Hmmm...Diana must have a wonderful time wt you guys!! bet she miss you alot!!

Country Gourmet Traveler said...

I love Lotus Root and have never tried it this way, it will feature on my table at home soon. Thank you very much for sharing it

Family Meals and Cooking Tips said...

Wow! This is a wonderful recipe. Can't wait to try it. My husband loves lotus and I'm 100% sure he's gonna love this one too. Thanks so much for the inspiration :)

Ann@Anncoo Journal said...

I love lotus root too. Would love to try this too.

Jeannie said...

This is a great way to eat lotus roots besides cooking them in soup, sounds very flavorful with the fish paste filling:)

アンゼエリン said...

Lotus root chips is nice too.

Yummy Bakes said...

Yes, I tried Messy Witchen's version. Your version looks good too. Hope to try it soon.

Che-Cheh said...

Hi there, nice looking dish. It looks very crispy. :)

Elin said...

I love lotus root too :)I did something like this too and it was great. Yours look delicious !

Shereen said...

Gert,
Can I use frozen lotus roots or not?Can't get fresh ones here:(

lena said...

gert, i think i can eat many slices of this too, would love to try this one day!

Ellena | Cuisine Paradise said...

Gert! Your Salt and Pepper Stuffed Lotus root look awesome! I am sure this recipe is a good keeper for home dishes and party food :)

My Little Space said...

Wow, thanks for introducing this to us. Very interesting indeed. Btw, Diana looks very much like U(young Gertrude!). :o) She's very pretty! See who going to be the lucky guy. haha...
Kristy