Deep-Fried Lotus Root Pork Sandwiches

April 3rd, 2014 § 0 comments

Deep-Fried Lotus Root Pork Sandwiches_1

Lotus is not just a beautiful floating flower, the root has been used for centuries as a staple vegetable in East Asian cooking. It has a crunchy texture like water chestnut and a delicate flavour, also it’s rich in important vitamins and minerals.

Deep-fried lotus root sandwich is a typical Japanese home-style dish, my mum often made it when I was a kid and I loved it.

Deep-Fried Lotus Root Pork Sandwiches_2


— Deep-Fried Lotus Root Pork Sandwiches (serves 2-3) —

400g lotus roots

A dash of vinegar

200g minced pork

1 spring onion, finely chopped

1 teaspoon grated ginger

1 teaspoon sake (rice wine)

1 tablespoon cornflour

1/2 teaspoon salt

A pinch of black pepper

Some cornflour for dusting

Vegetable oil for deep frying

Soy sauce for dipping


Peel and slice the lotus root into 1/4 inch slices and soak them in a large bowl of water with a dash of vinegar for 5 minutes.

Drain the lotus root and pat dry with kitchen paper, lightly dust with cornflour on both sides

Place the pork mince, spring onion, grated ginger, sake, 1 tablespoon of cornflour, salt and pepper in a bowl. Mix well with hands until the mixture becomes sticky.

Place about a tablespoon of the pork mixture on a slice of the routs root and put another slice on top. Press down to make a sandwich.

Heat the oil to 340F/170C. Deep fry them until slightly coloured and cooked through. Place on kitchen paper to drain excess oil.

Serve with soy sauce for dipping.





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