Salt and Pepper Stuffed Lotus Root

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

Method:

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.


http://www.mykitchensnippets.com/2012/02/salt-and-pepper-stuffed-lotus-root.html

Fast-fried Sliced Lotus Roots With Bean Sauce

     

Ingredients:

250 g Lotus roots 50 g Ground pork 1 tbsp Corn oil 1 tsp Jiafan rice wine 3-5 Dried chillies

1 stalk Spring onion 3 tbsp Sweet fermented bean paste 1 tbsp Hot bean sauce 30 ml Chicken stock Drops of sesame oil

 Method:

1. Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.
2.  
3. Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.

http://angiesrecipes.blogspot.sg/2009/04/fast-fried-sliced-lotus-roots-with-bean.html

Lotus Root Sandwiches

The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet. They can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups.

Lotus roots helps stop diarrhea, clears Heat and improve appetite. They contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues. Chinesefood Recipes

Filling	Sauce
100 g Chicken breast, minced 1/4 Onion, finely chopped 2 slice Ginger, minced 1 Egg, lightly beaten 1 tbsp Cornstarch 1 tbsp Light soya sauce 1/3 tsp Salt White pepper powder to taste 300 g / 16 slice Frozen lotus root, thawed Oil for frying	130 ml Stock 1 tbsp Sugar 1 tbsp Light soya sauce 1/2 tbsp Jiafan rice wine 1/2 tbsp Cornstarch

1. Stir-fried the finely chopped onion with a bit of butter until fragrant. Mince the ginger and lightly beat the egg. Pat the lotus slices dry with kitchen paper towels. Finely chop the chicken breast, add in stir-fried onion, minced ginger, egg, cornstarch, soya sauce, salt and pepper. Stir vigorously in one direction until the mixture has become thick and elastic.
2. To make a sandwich, spread the meat mixture onto each 8 lotus root slices, and cover with the rest of lotus root slices. Lightly coat each lotus root sandwich with cornstarch. To fry, set a large deep pan half filled with oil on medium heat until hot. Fry the prepared lotus root sandwiches until both sides lightly golden. Remove, drain and place them in a serving dish.
3. Stir all the ingredients of the sauce in a small saucepan on low heat until it has thickened. Pour the sauce over the lotus root sandwiches. Serve.

http://angiesrecipes.blogspot.sg/2010/01/lotus-root-sandwiches.html

Crispy Lotus Root With Salted Egg Yolk

Cut the lotus root as thin as you can go, boil them in vinegar water for 5 mins

take out and drain dry or wipe with paper towel.

put them in a plastic bag of potato starch and shake them

till all the lotus slices are coated with the potato starch

deep fry them in batches in hot oil till brown and crispy

place the crispy slices on paper towel to take off

excess oil

ingredients :- cooked salted yolks, chilli, garlic, butter and curry leaves

saute all the ingredients in non stick pan till aromatic

Add in the crispy slices and stir fry till the slices are coated with the

sauted aromatic ingredients.....

Crispy Lotus Root With Salted Egg Yolk - ( adapted from Flavours Magazine -May-June 2011)

Ingredients:-

lotus root chips

500 ml water
4 tbsps rice vinegar * I used distilled white vinegar
400gm lotus root, peeled and thinly sliced * I used the China lotus root
tapioca flour to dust * I used potato starch
vegetable oil for frying * I used grapeseed oil
40 g butter * I used 20 g
2 cloves garlic, chopped * I used 5 cloves :)
10 bird eye chillies, chopped
15 g curry leaves, cleaned
4 salted egg yolks, steamed for 7 mins and mashed while hot
1 tsp sugar
1/4 tsp fine sea salt

To prepare lotus root chips:-
Bring water and vinegar to boil and blanch the lotus root slices in the solutions for 5 mins; drain and pat dry with kitchen towels. Coat the lotus root with tapioca flour ( potato starch ), shaking off excess, and deep fry in hot oil until golden brown.

To finish:
Heat wok over medium heat and add oil and butter. Fry garlic, chillies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt. Add the lotus root chips and toss to coat it in the mixture.


http://www.elinluv.com/2011/05/crispy-lotus-root-with-salted-egg-yolk.html