Crispy Stuffed Lotus Root (Renkon Hasami-age)
To cook the stuffed lotus root
- potato starch or corn starch (see notes after the recipe)
- cooking oil for frying
- lemon wedges
- salt optionally, mixed with ground pepper
Prep the lotus root
- Using a vegetable peeler (or a paring knife), peel the lotus root.
- Cut the peeled lotus root into thin slices (thinner than a quarter of an inch if you can manage it).
- Half fill a large bowl with water, stir in a teaspoon of vinegar and dump the sliced lotus root in the liquid to avoid discoloration while you prepare the filling.
Make the filling
- Mix together all the ingredients for the filling.
Stuff the lotus root
- Drain the lotus root slices and dry between paper towels.
- Lay a slice of lotus root flat on one hand and cover it with the ground pork mixture (see notes after the recipe).
- Take another slice of lotus root and cover the filling. Press lightly to remove air pockets.
- Repeat until all lotus root slices have been stuffed.
- Dredge each stuffed lotus root lightly in starch. Make sure that you coat the exposed portion of the filling with starch too.
Fry the stuffed lotus root
- In a frying pan or wok, heat enough cooking oil to reach a depth of at least three inches.
- Fry the stuffed lotus root in batches of three or four. If they are not completely submerged in oil, you will need to flip them over for even cooking.
- Cook the stuffed lotus roots for four to five minutes or until the surface is golden and crisp.
Serve your stuffed lotus root
- Drain the fried stuffed lotus root and drain on paper towels.
- Cut each piece into halves and serve with lemon wedges and salt.