Crispy Stuffed Lotus Root

Ever wondered how else you could use lotus root besides the usual Lotus Root & Pork Rib Soup?


This Stuffed Lotus Root recipe is the perfect Lunar New Year snack. Between thin slices of juicy lotus root, flavourfully marinated minced pork is sandwiched. Both then coated and deep fried in a delicious, crunchy batter!


An explosion of flavour and crunch with every bite; have it as a side dish for any CNY meal! Or maybe just with a drink or two.

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500 g Lotus Root
300 g Minced pork
1 tbsp Light soy sauce
1 tbsp Oyster sauce
1 tbsp Shaoxing wine
1/2 tsp Sesame oil
1/2 tsp White pepper powder
1/2 tsp Five spice powder
1 tbsp Cornstarch
50 g Chinese chives (chopped)
Sesame seeds
Chopped spring onion
50 g Plain flour
50 g Cornstarch
1/2 tsp Salt
1/2 tsp Salt
1/2 tsp White pepper powder
120 ml Beer



Chop chinese chives, slice lotus root and set aside.

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To minced pork, add five spice powder, white pepper powder, cornstarch, light soy sauce, oyster sauce, shaoxing wine, sesame oil, chopped chives and mix evenly.

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Lay a slice of lotus root on a chopping board, spoon minced meat mixture over lotus root and spread evenly. Sandwich mince meat mixture with another piece of lotus and set aside.

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In a mixing bowl, add plain flour, cornstarch, salt, white pepper powder and mix evenly.

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Add beer and mix until just incorporated.

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Deep fry lotus sandwiches until golden brown.

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Garnish with sesame seeds and spring onions.

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