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Ingredients
Main Ingredients:
- 2 medium lotus root peeled, cut into ¼-inch- thick rings
- 2 tablespoons cornstarch
Filling:
- 6 ounces ground pork
- 3 large shrimp shelled, deveined, minced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
- 1 teaspoon sesame oil
- 4 tablespoons cooking oil
- 1/4 cup water
Sauce:
- 1 teaspoon minced garlic
- 1 small fresh red chili minced
- 1 green onion chopped
- 1 teaspoon sugar
- 1/2 cup chicken stock
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice wine
- 1 teaspoon Chin Kiang vinegar or balsamic vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Ingredients
Main Ingredients:
Filling:
Sauce:
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Instructions
- Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
- In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
- Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
- Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.
Recipe Notes
Copyright: Yan Can Cook, Inc. 2023
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